This Chicken Stroganoff recipe makes a great comfort food classic. It has a tangy sauce, lots of mushrooms, and tender pieces of chicken. It’s ready in just 30 minutes
This Chicken Stroganoff recipe is for you if you like Beef Stroganoff as well as chicken. It’s crazy that it took me so long to put this recipe on the blog.
The key to this dish’s deliciousness is the good sear of the chicken, mushrooms, onions. This recipe has a very short ingredient list so it is important to get every bit of flavor from the ingredients.
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
SERVINGS: 4
INGREDIENTS
2 chicken breasts cut into 1″ pieces
3 tablespoons olive oil divided
1 tablespoon butter
1/2 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
1/2 medium onion chopped
7 ounces cremini mushrooms sliced
1 tablespoon Worcestershire sauce or more, to taste
1 tablespoon Dijon mustard or more, to taste
3 cloves garlic minced
2/3 cup chicken broth
1/2 cup sour cream (full fat)
INSTRUCTIONS
Cut the chicken into 1″ pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn’t over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
Stir in the sour cream and let it heat through for about a minute or so (don’t let it bubble too much or there’s a chance it’ll curdle). Season with more salt & pepper as needed and serve immediately.
