Description

This Chicken Mushroom Stroganoff features tender pieces of chicken breast sautéed with cremini mushrooms and onions, then simmered in a creamy sauce made with Dijon mustard, Worcestershire sauce, and sour cream. It’s a comforting and flavorful twist on the classic beef stroganoff, perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale

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

Vegetables & 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 in flour to coat lightly, 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. Add the chicken pieces in batches to avoid overcrowding. Cook each side for about 3 minutes until golden brown and the internal temperature reaches 165°F. If the pan becomes dry during the second batch, add the remaining tablespoon of olive oil. Once cooked, transfer the chicken to a plate and set aside.
Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onion. Sauté for 6 to 8 minutes until the mushrooms release their liquid and both the mushrooms and onions develop a nice sear, enhancing their flavor.
Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic into the vegetables. Cook for about 1 minute until the garlic is fragrant and the ingredients are well combined.
Deglaze the Pan: Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom of the pan, which adds depth to the sauce. Return the cooked chicken to the pan, stirring everything together and cooking for an additional 2 minutes to meld the flavors.
Finish with Sour Cream: Lower the heat to medium-low and stir in the sour cream. Warm the mixture through gently for about one minute—avoid boiling to prevent the sour cream from curdling. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Notes

For best results, use chicken breasts evenly cut into similar sizes for uniform cooking.
If you prefer a thicker sauce, you can add a slurry of flour and water before adding the sour cream.
Serve this stroganoff over egg noodles, rice, or mashed potatoes to soak up the delicious sauce.
To make it gluten-free, substitute flour with a gluten-free alternative for dredging.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken Stroganoff, Mushroom Stroganoff, Creamy Chicken Recipe, Quick Dinner, Easy Chicken Dinner