Print

Creamy Chicken Stroganoff Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 89 reviews

Chicken Stroganoff is a creamy, savory dish featuring tender chicken pieces sautéed with mushrooms, onions, and a flavorful sour cream sauce. This quick and comforting recipe is perfect for an easy dinner, combining classic Stroganoff flavors with a lighter twist by using chicken breasts instead of beef.

Ingredients

Chicken and Seasoning

  • 2 chicken breasts, cut into 1" pieces
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 3 tablespoons olive oil, divided

Vegetables and Aromatics

  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Sauce Ingredients

  • 1 tablespoon butter
  • 1 tablespoon Dijon mustard (or more, to taste)
  • 1 tablespoon Worcestershire sauce (or more, to taste)
  • 2/3 cup chicken broth
  • 1/2 cup full fat sour cream

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into 1-inch pieces, then season generously with garlic powder, salt, and pepper. Lightly dredge each piece in flour to coat them evenly.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches to avoid overcrowding, about 3 minutes per side until golden brown and fully cooked (internal temperature of 165°F). For the second batch, add an extra tablespoon of olive oil as the pan will be dry. Transfer cooked chicken to a plate and set aside.
  3. Sauté Mushrooms and Onions: Add the butter to the same pan and let it melt. Add sliced mushrooms and chopped onions, sautéing for 6-8 minutes until the mushrooms release their water and get a nice sear while the onions soften.
  4. Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to let the flavors combine.
  5. Deglaze and Simmer: Pour in the chicken broth and scrape the browned bits from the bottom of the pan. Return the cooked chicken to the skillet and cook together for 2 minutes, stirring occasionally.
  6. Finish with Sour Cream: Remove the pan from heat and stir in the sour cream, warming it through gently for about a minute without letting it boil to avoid curdling. Adjust salt and pepper to taste, then serve immediately.

Notes

  • Use full-fat sour cream for the best creamy texture and flavor.
  • Be careful not to let the sour cream boil to prevent it from curdling.
  • Cooking chicken in batches ensures even browning and prevents overcrowding.
  • Feel free to add fresh parsley as a garnish for color and freshness.
  • Serve this stroganoff over egg noodles, rice, or mashed potatoes for a classic meal.

Find it online: https://alinacooks.com/creamy-chicken-stroganoff-recipe/