Creamy Chicken Stroganoff
A quick, comforting dish, Chicken Stroganoff is creamy, tangy, and packed with rich flavor.
It’s the perfect recipe when you want something hearty and satisfying but need it ready in just 30 minutes.
Tender chicken, savory mushrooms, and a luscious sour cream sauce make this dish an instant family favorite.
For Chicken Stroganoff
- Chicken Breasts – Tender chicken breasts are cut into bite-sized pieces. This recipe works well with boneless skinless chicken for a quick cook time.
- Garlic Powder – Adds a subtle, savory depth to the chicken.
- Salt & Pepper – Essential for seasoning the chicken and enhancing the flavors.
- Flour – Used for dredging the chicken to help it brown and form a light crust.
- Olive Oil – Used for sautéing the chicken to get a crispy, golden exterior.
- Butter – A must for sautéing the mushrooms and onions, bringing richness to the sauce.
- Cremini Mushrooms – Adds earthy flavor to the stroganoff sauce.
- Onion – Provides a mild, sweet flavor that complements the mushrooms.
- Dijon Mustard – Gives a tangy bite to the sauce.
- Worcestershire Sauce – A key ingredient to bring depth and umami to the sauce.
- Garlic – Fresh minced garlic enhances the savory profile of the dish.
- Chicken Broth – Creates the base of the sauce and adds moisture.
- Sour Cream – The star ingredient to create a creamy and tangy sauce.
Creamy Chicken Stroganoff
Ingredients
- 2 chicken breasts
- ½ tsp garlic powder
- Salt and pepper to taste
- Flour (for dredging)
- 3 tbsp olive oil (divided)
- 1 tbsp butter
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tbsp Dijon mustard (or more, to taste)
- 1 tbsp Worcestershire sauce (or more, to taste)
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Cut the chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper, then coat them lightly in flour.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken in two batches to ensure it browns evenly. Place the chicken in the pan and cook for about 3 minutes per side, or until fully cooked (165°F internally) and lightly browned. If the pan becomes dry after the first batch, add the remaining tablespoon of olive oil. Remove the chicken from the pan and set it aside.
- Add the butter to the same skillet and let it melt. Once melted, add the mushrooms and onions. Cook, stirring occasionally, for 6-8 minutes, until the mushrooms have released their moisture and browned slightly.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Return the chicken to the skillet and cook for another 2 minutes, stirring occasionally.
- Add the sour cream to the pan and stir to combine. Let the mixture heat through for about a minute. Be careful not to let it bubble too much to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.Add the sour cream to the pan and stir to combine. Let the mixture heat through for about a minute. Be careful not to let it bubble too much to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the chicken stroganoff immediately and enjoy!
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Chicken thighs are great for this recipe too. They have a bit more flavor and stay juicy, so you can swap them out if you prefer dark meat over white meat. Perfect for when you want an extra juicy bite!
- What can I use instead of sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute. It’s creamy, tangy, and gives you that same smooth texture. Just make sure to use the full-fat version for the best result!
- Can I skip the flour for dredging?
You can skip the flour if you’re looking for a lighter dish, but it does help the chicken get that nice golden crust and helps thicken the sauce. If you’re in a rush, just season the chicken and cook as usual.
- Can I make this recipe ahead of time?
Definitely! You can prep the chicken and vegetables earlier in the day and store them separately. Then, when you’re ready to eat, just warm them up and stir in the sour cream for a quick finish. Easy and efficient!
- What’s the best way to serve Chicken Stroganoff?
Chicken Stroganoff is fantastic served over egg noodles, but you can also serve it with rice, mashed potatoes, or even cauliflower rice for a low-carb option. It’s all about what you love!
