Description
This Quick and Easy Rich Chicken Stroganoff is a comforting and flavorful dish perfect for cozy nights. Tender chicken pieces are sautéed and simmered in a creamy mushroom sauce made with sour cream, Dijon mustard, and Worcestershire sauce, creating a deliciously rich and satisfying meal in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb Chicken Breast Halves (Boneless and skinless)
- 1 tsp Garlic Powder (Or fresh garlic)
- 1/4 cup Flour (For dredging the chicken)
- to taste Salt
- to taste Black Pepper
Cooking fats
- 2 tbsp Olive Oil (Can substitute with butter)
- 2 tbsp Butter (Optional; use olive oil for dairy-free)
Sauce and flavorings
- 1 tbsp Dijon Mustard (Optional but recommended)
- 1 tbsp Worcestershire Sauce (Substitute soy sauce if desired)
- 1 cup Chicken Broth (Or vegetable broth)
- 1 cup Full-Fat Sour Cream (Greek yogurt can be used but texture will change)
Vegetables
- 8 oz Cremini Mushrooms (Button mushrooms can be used)
- 1 medium Onion (Can substitute with shallots or leeks)
- 2 cloves Garlic (Minced) (Adjust according to taste)
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season them evenly with garlic powder, salt, and black pepper. Dredge each piece thoroughly in flour to help create a golden crust when cooked.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and cook for about 3-5 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and butter. Once melted and hot, add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes until the vegetables have browned and softened.
- Add Flavor Agents: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook this mixture for about one minute until fragrant, blending the flavors well.
- Create Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to add depth of flavor. Return the cooked chicken pieces to the skillet and simmer everything together for 2 minutes, allowing the sauce to reduce slightly.
- Finish with Sour Cream: Lower the heat to gentle warmth and stir in the full-fat sour cream carefully, ensuring it heats through but does not boil to prevent curdling. Adjust salt and pepper seasoning to taste before serving.
Notes
- For a dairy-free version, substitute butter with olive oil and sour cream with coconut yogurt or omit entirely.
- Use Greek yogurt instead of sour cream for a tangier flavor and lighter texture but be aware it may alter the sauce consistency.
- Button mushrooms can be used as a substitute for cremini mushrooms if unavailable.
- If you prefer a thicker sauce, let the stroganoff simmer a few extra minutes before adding sour cream to reduce further.
- This dish pairs excellently with egg noodles, rice, or mashed potatoes.
