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Easy Chicken Stroganoff

This Chicken Stroganoff recipe delivers a creamy, savory, and satisfying dinner. The key lies in properly browning the chicken and mushrooms, tempering the sour cream to prevent curdling, and adding a touch of Dijon mustard and Worcestershire sauce for balanced flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup dry white wine optional
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped
  • Salt to taste
  • Pepper to taste
  • Cooked egg noodles or rice, for serving

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • Pot (for noodles or rice)

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  3. Add the chicken in batches, being careful not to overcrowd the pan.
  4. Cook until browned on all sides and cooked through, about 5-7 minutes per batch. Remove the chicken from the skillet and set aside.
  5. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Add the mushrooms and cook until they release their moisture and become browned, about 8-10 minutes.
  8. Add the garlic and cook for 1 minute more, until fragrant.
  9. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  10. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
  11. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
  12. Reduce the heat to low.
  13. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  14. Add the cooked chicken back to the skillet and stir to combine. Heat through gently, being careful not to boil the sauce.
  15. Stir in the parsley.
  16. Serve the Chicken Stroganoff immediately over cooked egg noodles or rice.

Notes

For a richer flavor, use crème fraîche instead of sour cream. Temper the sour cream by whisking in a spoonful or two of the hot sauce before adding it to the rest of the dish to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.