Description
This Savory Best Chicken Stroganoff is a quick and delicious twist on the classic beef Stroganoff, ready in just 30 minutes. Tender chicken breasts are seasoned, lightly floured, and seared to golden perfection before being simmered in a creamy mushroom sauce enriched with Dijon mustard and Worcestershire sauce. Perfect for a comforting weeknight meal, this recipe offers flexible ingredient swaps to accommodate dietary preferences such as gluten-free, dairy-free, or vegetarian variations.
Ingredients
Scale
Chicken
- 1 pound Chicken Breasts (Can substitute with beef strips for a traditional beef stroganoff.)
- 1/4 cup Flour (Gluten-free flour can be used for a gluten-free version.)
- 1 teaspoon Garlic Powder (Fresh minced garlic can be used for a stronger taste.)
- Salt & Pepper, to taste
Cooking Fat
- 2 tablespoons Olive Oil
- 2 tablespoons Butter (Can swap for more olive oil for a dairy-free option.)
Vegetables & Aromatics
- 8 ounces Cremini Mushrooms, sliced
- 1/2 medium Onion, finely chopped
- 2 cloves Fresh Garlic, minced
Sauce Ingredients
- 1 tablespoon Dijon Mustard (Yellow mustard can be used for a milder flavor.)
- 1 tablespoon Worcestershire Sauce (Soy sauce can work as a replacement.)
- 1 cup Chicken Broth (Vegetable broth can be used for a vegetarian option.)
- 1 cup Sour Cream (Greek yogurt can be used for a lighter version.)
Instructions
- Season and Flour the Chicken: Start by seasoning the chicken breasts evenly with garlic powder, salt, and pepper. Lightly dredge each piece in flour, which helps create a golden crust when seared and adds texture to the dish.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts in batches, searing each side for about 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the butter. Add the sliced cremini mushrooms, finely chopped onion, and minced garlic. Sauté together until the onions become soft and the mushrooms turn golden brown, approximately 5 minutes.
- Add Mustard and Worcestershire Sauce: Stir in Dijon mustard and Worcestershire sauce into the mushroom mixture. Let them cook together for about 1 minute to deepen their flavors.
- Deglaze and Simmer: Pour the chicken broth into the skillet, scraping up any brown bits stuck to the pan’s bottom. Return the seared chicken breasts to the skillet and let everything simmer for 2 minutes, allowing the flavors to meld.
- Finish with Sour Cream: Reduce the heat to low and gently stir in the sour cream. Warm through carefully without boiling to avoid curdling. Taste and adjust seasoning if needed.
- Serve Immediately: Serve the creamy chicken stroganoff over your choice of noodles, rice, or mashed potatoes for a hearty and comforting meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Use more olive oil instead of butter for a dairy-free alternative.
- Replace chicken broth with vegetable broth to make the sauce vegetarian-friendly.
- Swap sour cream with Greek yogurt for a lighter, tangier sauce.
- To make a traditional beef stroganoff, substitute the chicken breasts with beef strips.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Serve with egg noodles, rice, or mashed potatoes for a complete meal.
