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Chicken Mushroom Stroganoff

Tender chicken and mushrooms in a rich, tangy sour cream sauce ready in 30 minutes for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole chicken breasts cut into 1-inch pieces
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/4 cup all-purpose flour for dredging
  • 3 tbsp olive oil divided
  • 1 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 1/2 medium onion chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 2/3 cup chicken broth
  • 1/2 cup full-fat sour cream at room temperature

Equipment

  • Large deep skillet
  • wooden spoon or spatula
  • cutting board and knife
  • Shallow bowl for flour

Method
 

  1. Pat chicken pieces dry with paper towels. Season with garlic powder, salt, and pepper. Lightly dredge each piece in flour, shaking off excess.
  2. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Working in batches to avoid crowding, cook chicken pieces for about 3 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Add remaining 1 tablespoon olive oil and butter to the same pan. Add sliced mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and onions are soft.
  4. Add Dijon mustard, Worcestershire sauce, and minced garlic to the vegetables. Stir to combine and cook for 1 minute until fragrant.
  5. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then return chicken and any accumulated juices to the pan. Simmer for 2 minutes until chicken is cooked through.
  6. Reduce heat to low. Stir in sour cream and let warm through for about 1 minute, stirring gently. Do not let the sauce boil after adding sour cream.
  7. Serve immediately over buttered egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or chives if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to prevent curdling. Substitutions: Chicken thighs work great and stay extra moist. Greek yogurt can replace sour cream. Use any mushroom variety you prefer. Gluten-free: Use gluten-free flour for dredging and serve over rice or gluten-free noodles. Variations: Add spinach, peas, or bell peppers for extra vegetables. Stir in a splash of white wine when deglazing. Use a mix of mushroom types for more complex flavor. Make-Ahead: The stroganoff reheats well and actually tastes better the next day. Store separately from noodles for best texture. Freezing: Can be frozen for up to 2 months, though sour cream texture may change slightly. Consider freezing without sour cream and adding fresh when reheating.