Description
This Chicken Mushroom Stroganoff is a creamy and savory dish featuring tender chicken breasts cooked with cremini mushrooms, onions, and a rich sauce made with Dijon mustard, Worcestershire sauce, chicken broth, and full-fat sour cream. Perfect for a comforting weeknight dinner, it combines classic stroganoff flavors with an easy stovetop preparation.
Ingredients
Scale
Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
Vegetables and Sauce
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Sprinkle the chicken pieces evenly with garlic powder, salt, and pepper. Then dredge each piece lightly in flour to coat all sides.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, approximately 3 minutes per side, until the pieces are golden brown and reach an internal temperature of 165°F. Add the remaining tablespoon of olive oil to the pan if it becomes dry when cooking the second batch. Remove cooked chicken to a plate and set aside.
- Sauté the Vegetables: In the same pan, melt the butter. Add the sliced mushrooms and chopped onions, sautéing for 6 to 8 minutes until the mushrooms release their liquid and both mushrooms and onions become nicely browned and seared.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic cloves. Cook the mixture for about 1 minute until fragrant.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet. Return the cooked chicken to the pan and cook everything together for an additional 2 minutes, stirring occasionally to combine flavors.
- Finish with Sour Cream: Remove the pan from heat and stir in the sour cream. Warm the mixture gently for about 1 minute without boiling to prevent curdling. Taste and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- For a gluten-free version, substitute the flour with a gluten-free flour or cornstarch for dredging.
- If you prefer a lighter sauce, use low-fat sour cream or Greek yogurt instead of full-fat sour cream.
- Make sure not to boil the sauce once sour cream is added to avoid curdling.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Fresh herbs like parsley or thyme can be added on top for extra flavor and garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
