Description
This Quick and Easy Rich Chicken Stroganoff recipe is perfect for cozy nights when you want a comforting, flavorful meal without spending hours in the kitchen. Featuring tender chicken pieces, sautéed mushrooms, and a creamy sour cream sauce infused with garlic, mustard, and Worcestershire sauce, this dish is both satisfying and effortless to prepare in just 30 minutes.
Ingredients
Scale
Chicken and Seasonings
- 1 lb Chicken Breast Halves (Boneless and skinless)
- 1 tsp Garlic Powder (Or fresh garlic)
- Salt, to taste
- Black Pepper, to taste
- 1/4 cup Flour (For dredging the chicken)
Sauté and Sauce Ingredients
- 2 tbsp Olive Oil (Can substitute with butter)
- 2 tbsp Butter (Optional; use olive oil for dairy-free)
- 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)
- 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 into 1-inch pieces and season them evenly with garlic powder, salt, and black pepper. Then, dredge each piece in flour to coat, which helps create a nice crust when cooked.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the floured chicken pieces and cook them until they are golden brown on all sides, about 3 to 5 minutes per side. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and butter. Add the cremini mushrooms and diced onion, sautéing until both are browned and softened, about 6 to 8 minutes.
- Add Flavor Agents: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook the mixture for about one minute to allow the flavors to meld and garlic to become fragrant.
- Create Sauce: Pour in the chicken broth while scraping the browned bits from the bottom of the skillet. Return the cooked chicken to the pan and simmer everything together for 2 minutes to develop the sauce and heat the chicken through.
- Finish with Sour Cream: Lower the heat and gently stir in the sour cream, making sure not to boil to prevent curdling. Heat through until the sauce is creamy and smooth. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.
Notes
- You can substitute chicken breast halves with boneless, skinless thighs for a juicier option.
- For a dairy-free version, omit the butter and use olive oil, and swap sour cream for a non-dairy yogurt alternative.
- If you prefer, use button mushrooms instead of cremini mushrooms.
- To make the dish gluten-free, replace the all-purpose flour with a gluten-free flour blend for dredging.
- Serve over egg noodles, mashed potatoes, or rice for a full meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
