Description
This Quick and Easy Rich Chicken Stroganoff is a creamy, comforting dish perfect for cozy nights. It features tender chicken breast pieces simmered in a savory mushroom and onion sauce enhanced with Dijon mustard and Worcestershire sauce, finished with luscious sour cream for a rich texture. Ready in just 30 minutes, this recipe is an ideal weeknight dinner that pairs beautifully with noodles, rice, or mashed potatoes.
Ingredients
Scale
Chicken and Seasonings
- 1 lb Chicken Breast Halves (Boneless and skinless)
- 1 tsp Garlic Powder (or fresh garlic)
- Salt, to taste
- Black Pepper, to taste
- 1/4 cup Flour (for dredging the chicken)
Cooking Fats
- 2 tbsp Olive Oil (can substitute with butter)
- 2 tbsp Butter (optional; use olive oil for dairy-free)
Sauce Components
- 1 tbsp Dijon Mustard (optional but recommended)
- 1 tbsp Worcestershire Sauce (substitute soy sauce if desired)
- 1 cup Chicken Broth (or vegetable broth)
- 1 cup Full-Fat Sour Cream (Greek yogurt can be used but texture will change)
Vegetables and Aromatics
- 8 oz Cremini Mushrooms (button mushrooms can be used)
- 1 medium Onion (can substitute with shallots or leeks)
- 2 cloves Garlic (minced, adjust according to taste)
Instructions
- Prepare Chicken: Cut the boneless, skinless chicken breast halves into approximately 1-inch pieces. Season them evenly with garlic powder, salt, and black pepper. Dredge each seasoned chicken piece in flour to coat thoroughly, helping create a crispy and golden exterior when cooked.
- Cook Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the floured chicken pieces and cook them until golden brown on each side, roughly 3 to 5 minutes per side, ensuring they are cooked through and seared well.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and butter. Add the sliced cremini mushrooms and chopped onion, sautéing them until they are nicely browned and softened, about 6 to 8 minutes, which will deepen the flavor of the dish.
- Add Flavor Agents: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook this mixture for about one minute to allow the aromatics and condiments to meld and enhance the mushroom and onion base.
- Create Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Return the cooked chicken pieces to the skillet and simmer the entire mixture for approximately 2 minutes to combine flavors and ensure the chicken is warmed through.
- Finish with Sour Cream: Reduce the heat to low and gently stir in the full-fat sour cream, heating carefully to avoid curdling. Adjust the seasoning with additional salt and pepper if needed. Serve the stroganoff hot, ideally over noodles, rice, or mashed potatoes for a hearty meal.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
- Button mushrooms can replace cremini mushrooms if preferred.
- Use soy sauce instead of Worcestershire sauce for a vegetarian-friendly option, but note that mushrooms will still contain animal opines.
- For dairy-free, omit butter and use only olive oil; substitute sour cream with a non-dairy yogurt alternative.
- Cook chicken thoroughly; internal temperature should reach 165°F (74°C).
