The Best Chicken Stroganoff Recipe

Introduction

Chicken Stroganoff is a creamy and comforting dish that combines tender chicken with savory mushrooms and a rich sour cream sauce. It’s a delightful twist on the classic beef stroganoff, perfect for a cozy weeknight dinner that comes together quickly.

Ingredients

• 2 chicken breasts, cut into 1” pieces
• ½ tsp garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• ½ medium onion, chopped
• 1 tbsp Dijon mustard (or more to taste)
• 1 tbsp Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

Instructions

1. Step 1: Season the chicken pieces with garlic powder, salt, and pepper, then lightly coat them with flour.
2. Step 2: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. Step 3: In the same pan, add the butter, remaining 1 tablespoon of olive oil, mushrooms, and chopped onion. Sauté until the mushrooms are soft and the onions are golden, about 5-7 minutes.
4. Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
5. Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan and cook for 2 minutes to heat through.
6. Step 6: Reduce the heat to low and stir in the sour cream, warming the sauce gently without letting it boil. Adjust seasoning with salt and pepper as needed. Serve immediately.

Tips & Variations

• Use full-fat sour cream for a richer, creamier sauce. Low-fat versions may curdle when heated.
• For extra depth, add a splash of white wine when adding the chicken broth.
• Try substituting cremini mushrooms with button mushrooms or shiitake for different flavors.
• Serve over egg noodles, rice, or mashed potatoes to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring frequently to prevent the sour cream sauce from separating. Avoid microwaving at high heat to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and can add more flavor and tenderness. Adjust cooking time accordingly, ensuring the meat is cooked through.

Is it necessary to dredge the chicken in flour?

Dredging in flour helps create a light crust on the chicken and thickens the sauce slightly. You can skip this step for a lighter version, but expect a thinner sauce and less sear on the chicken.

The Best Chicken Stroganoff Recipe

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★★★★★

4.9 from 119 reviews

A creamy and savory chicken stroganoff recipe featuring tender seared chicken breasts cooked with mushrooms, onions, and a tangy sour cream sauce. This quick stovetop dish is perfect for a comforting weeknight dinner.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts, cut into 1-inch pieces
• ½ tsp garlic powder
• Salt & pepper to taste
• Flour, for dredging
• 3 tbsp olive oil, divided

Vegetables & Sauce

• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• ½ medium onion, chopped
• 1 tbsp Dijon mustard (or more to taste)
• 1 tbsp Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

Instructions

1. Season & Dredge the Chicken: Season the cut chicken pieces with garlic powder, salt, and pepper. Then lightly coat each piece with flour to help create a crispy exterior when seared.
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken pieces in batches until browned on all sides, ensuring not to overcrowd the pan. Remove the browned chicken and set aside.
3. Sauté Mushrooms & Onions: In the same skillet, add the butter and remaining 1 tablespoon of olive oil. Add the sliced mushrooms and chopped onions, sautéing until they become soft and golden brown, about 5-7 minutes.
4. Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute to allow the flavors to meld and the garlic to become fragrant.
5. Deglaze & Simmer: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan for extra flavor. Return the seared chicken pieces to the pan and cook for 2 minutes to combine flavors and heat through.
6. Finish with Sour Cream: Reduce the heat to low and stir in the full-fat sour cream. Heat gently, making sure not to boil the sauce to prevent curdling. Adjust seasoning with salt and pepper to taste, then serve immediately.

Notes

• Do not overcrowd the pan when searing the chicken to ensure it browns properly instead of steaming.
• Use full-fat sour cream for a rich and creamy sauce; low-fat versions may curdle.
• Serve over egg noodles, rice, or mashed potatoes for a classic presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a thicker sauce, you can reduce the chicken broth slightly before adding sour cream.

Keywords: chicken stroganoff, creamy chicken recipe, quick stovetop dinner, mushroom sauce chicken, easy chicken stroganoff