Go Back

Creamy Rich Chicken Stroganoff

Tender seared chicken strips and browned mushrooms in a velvety sour cream sauce, ready in 35 minutes and built entirely in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cut into thin strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • 2 tbsp butter
  • 8 oz sliced mushrooms cremini or white button
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium recommended
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 cup sour cream or plain Greek yogurt for extra protein
  • fresh parsley chopped, for garnish
  • paprika pinch, for garnish

Equipment

  • large skillet
  • whisk
  • Tongs or spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and garlic powder. Cook in a single layer for 5 to 7 minutes, turning once, until golden and cooked through. Work in batches if needed to avoid crowding. Remove chicken and set aside.
  2. In the same skillet, melt the butter over medium heat. Add mushrooms and onion in a single layer. Cook undisturbed for 3 to 4 minutes to develop browning, then stir and cook another 2 minutes until onion is translucent. Add garlic and stir for 1 minute.
  3. Sprinkle flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking to prevent lumps. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
  5. Reduce heat to low. Stir in sour cream until the sauce is completely smooth. Do not let the sauce boil after adding the dairy.
  6. Return the chicken and any collected juices to the skillet. Stir to coat and heat through for 2 minutes over low heat.
  7. Garnish with fresh parsley and a pinch of paprika. Serve immediately over egg noodles, mashed potatoes, or rice.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or chicken broth to loosen the sauce. Not recommended for freezing as dairy-based sauces can separate. Substitutions: Chicken thighs work well and stay juicier than breasts. Use Greek yogurt instead of sour cream for added protein - stir in off the heat. For gluten-free, replace flour with a cornstarch slurry. Tip: Do not rush the mushrooms. Letting them sit undisturbed in the pan develops the brown crust that drives the umami flavor of the entire sauce.