Description
This Chicken Mushroom Stroganoff is a creamy, flavorful dish featuring tender chicken pieces sautéed with mushrooms and onions in a rich sour cream sauce. Enhanced with Dijon mustard and Worcestershire sauce, it’s a comforting main course perfect for a quick weeknight dinner.
Ingredients
Scale
For the Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
For the Sauce
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Sprinkle the chicken pieces evenly with garlic powder, salt, and pepper. Dredge each piece thoroughly in flour to coat, which will help create a nice crust when cooked.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches, about 3 minutes per side, until golden brown and the internal temperature reaches 165°F. Add the remaining tablespoon of olive oil before cooking the second batch if the pan appears dry. Remove the cooked chicken and set it aside on a plate.
- Sauté the Vegetables: In the same skillet, melt the tablespoon of butter over medium heat. Add the sliced mushrooms and chopped onions. Cook for 6-8 minutes until the liquid from the mushrooms evaporates and they develop a nice sear, enhancing their flavor and texture.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until the mixture becomes fragrant, which will deepen the sauce’s complexity.
- Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any flavorful browned bits. Return the cooked chicken to the pan and let everything simmer together for 2 minutes, stirring occasionally to combine the flavors.
- Finish with Sour Cream: Stir in the full-fat sour cream and warm it through gently for about 1 minute. Be careful to avoid boiling to prevent the sour cream from curdling. Taste and adjust seasoning with additional salt and pepper if necessary before serving.
Notes
- Use full-fat sour cream for the creamiest texture; low-fat versions may curdle more easily.
- Ensure the pan is hot before adding chicken to get a good sear and seal in juices.
- Do not boil the sauce after adding sour cream to prevent curdling and maintain smoothness.
- Serve this stroganoff over egg noodles, rice, or mashed potatoes for a hearty meal.
- Cremini mushrooms can be substituted with white button mushrooms or portobello for varied flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
