Description
This Easy Chicken Stroganoff recipe features tender pieces of chicken cooked with mushrooms, onions, and a creamy sour cream sauce. Perfect for a comforting weeknight dinner, it’s served over egg noodles for a classic Stroganoff experience.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
- Kosher salt and freshly ground black pepper, to taste
Sauce and Vegetables
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
Serving
- Egg noodles, for serving
Instructions
- Prepare Chicken: Cut chicken breasts into 1-inch pieces. Season generously with salt and pepper, then toss the chicken pieces in the 1/4 cup of all-purpose flour until coated evenly.
- Brown Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. In batches if necessary, cook the chicken pieces until lightly browned on both sides, about 3 minutes per side. Remove cooked chicken to a plate and set aside. Add remaining tablespoon of olive oil if browning a second batch.
- Cook Vegetables: Add butter to the same pan, then add sliced mushrooms and chopped onion. Cook until the mushrooms release their liquid and it evaporates, and the onions are softened, about 6-8 minutes.
- Add Flavorings: Stir in dry mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute to combine the flavors.
- Add Broth and Simmer: Pour in chicken broth, scraping up any browned bits on the bottom of the pan with a wooden spoon. Return the browned chicken pieces to the skillet. Let the mixture simmer for a few minutes, stirring occasionally to combine.
- Finish Sauce: Reduce heat to low and stir in the sour cream. Taste and season with additional salt and freshly ground black pepper as needed. Avoid boiling after adding sour cream to prevent curdling.
- Serve: Serve the creamy chicken stroganoff over cooked egg noodles or mashed potatoes while hot. Enjoy your meal!
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging.
- If sour cream is unavailable, Greek yogurt can be used as a substitute but add it off the heat to avoid curdling.
- To save time, pre-slice mushrooms and chop onions in advance.
- Ensure not to boil the sauce after adding sour cream to keep it smooth and creamy.
- This dish pairs well with a side of steamed green vegetables or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 90 mg
