Description
This Quick and Easy Rich Chicken Stroganoff is a comforting and flavorful dish perfect for cozy nights. It features tender chicken pieces sautéed with mushrooms and onions in a creamy sour cream sauce enhanced with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, this recipe is ideal for a satisfying weeknight meal that delivers classic stroganoff flavors without the fuss.
Ingredients
Scale
Chicken and Seasoning
- 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 and Sauces
- 2 tbsp Olive Oil (Can substitute with butter)
- 2 tbsp Butter (Optional; use olive oil for dairy-free)
- 1 tbsp Dijon Mustard (Optional but recommended)
- 1 tbsp Worcestershire Sauce (Substitute soy sauce if desired)
Vegetables and Liquids
- 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)
- 1 cup Chicken Broth (Or vegetable broth)
Dairy
- 1 cup Full-Fat Sour Cream (Greek yogurt can be used but texture will change)
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season them evenly with garlic powder, salt, and black pepper. Then coat each piece thoroughly with flour to help create a light crust during cooking.
- Cook Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the seasoned and floured chicken pieces. Cook each side for about 3-5 minutes or until they turn golden brown and are cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted and hot, add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms and onions are nicely browned and tender.
- Add Flavor Agents: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic to the sautéed vegetables. Cook this mixture for about one minute to allow the flavors to meld.
- Create Sauce: Pour in the chicken broth while scraping the bottom of the skillet to loosen any browned bits. Return the cooked chicken pieces to the skillet. Simmer the mixture gently for about 2 minutes so the flavors combine and the chicken reheats.
- Finish with Sour Cream: Reduce the heat to low and stir in the full-fat sour cream carefully to prevent curdling. Heat the sauce gently until warmed through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- For a dairy-free version, omit the butter and use all olive oil; substitute sour cream with a dairy-free alternative.
- Button mushrooms can be used instead of cremini mushrooms if preferred.
- If you prefer tangier flavor, Greek yogurt can replace sour cream but the texture will be less creamy.
- Adjust garlic quantity to taste for more or less pungency.
- Serve this stroganoff with egg noodles, rice, or mashed potatoes for a complete meal.
