Chicken Mushroom Stroganoff Recipe
Introduction
Chicken Mushroom Stroganoff is a comforting and creamy dish that combines tender chicken with savory mushrooms in a rich, flavorful sauce. This recipe offers an easy way to enjoy a classic stroganoff using simple ingredients and straightforward steps.
Ingredients
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil, divided
- 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
- Step 1: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off any excess.
- Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches for about 3 minutes per side, until golden brown and cooked through (165°F). Add the remaining tablespoon of oil if the pan becomes dry during the second batch. Set the cooked chicken aside on a plate.
- Step 3: In the same pan, melt the butter. Add the sliced mushrooms and chopped onions. Sauté for 6-8 minutes until the liquid evaporates and mushrooms are nicely seared.
- Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
- Step 5: Pour in the chicken broth while scraping up any browned bits from the bottom of the pan. Return the chicken to the pan and cook for another 2 minutes, stirring occasionally.
- Step 6: Remove the pan from heat and stir in the sour cream. Warm through for about a minute without boiling to prevent curdling. Adjust seasoning with more salt and pepper if needed.
Tips & Variations
- For a thicker sauce, add a teaspoon of flour to the mushrooms before adding the liquids.
- Use Greek yogurt instead of sour cream for a lighter version, but add it off heat to avoid curdling.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Add fresh herbs like parsley or thyme for extra freshness.
Storage
Store leftover chicken mushroom stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth. Avoid high heat when reheating to prevent the sour cream from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, cremini mushrooms work well for their flavor and texture, but you can substitute with button mushrooms, shiitake, or portobello slices for different tastes.
Is it possible to make this dish dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and replace sour cream with a dairy-free sour cream or coconut cream. Be sure to add these off heat to maintain texture.
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Chicken Mushroom Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Description
This Chicken Mushroom Stroganoff is a creamy and comforting dish featuring tender chicken pieces cooked with savory cremini mushrooms in a rich sour cream sauce. Enhanced with Dijon mustard and Worcestershire sauce, it’s a quick stovetop recipe perfect for a hearty dinner.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Cooking
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Sauce
- 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
- Prepare the Chicken: Sprinkle the chicken pieces with garlic powder, salt, and pepper evenly. Dredge each piece thoroughly in flour, ensuring all sides are coated for a light crust during cooking.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, about 3 minutes on each side, until golden brown and the internal temperature reaches 165°F. If the pan becomes dry during the second batch, add the remaining tablespoon of oil. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter. Add the sliced cremini mushrooms and chopped onions. Sauté for 6 to 8 minutes until the mushrooms release their moisture, and the liquid evaporates, leaving them nicely seared and caramelized.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic into the mushroom and onion mixture. Cook for about 1 minute, allowing the garlic to become fragrant and the flavors to meld.
- Deglaze the Pan: Pour in the chicken broth and use a spatula to scrape up any browned bits stuck to the bottom of the pan. Return the cooked chicken to the skillet. Simmer for about 2 minutes, stirring occasionally, enabling the chicken to soak up the flavors.
- Finish with Sour Cream: Reduce heat to low and stir in the sour cream gently into the skillet, warming it through for about 1 minute. Be careful not to boil the sauce as it can cause curdling. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately for best flavor and texture.
Notes
- Use full-fat sour cream to ensure a creamy texture and prevent curdling.
- Do not overcook the chicken to keep it tender and juicy.
- Feel free to substitute cremini mushrooms with white button mushrooms.
- This dish pairs well with egg noodles, rice, or mashed potatoes.
- For a lighter option, substitute olive oil for butter or use reduced-fat sour cream, noting the slight difference in richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Mushroom Stroganoff, creamy chicken stroganoff, easy chicken recipe, stovetop stroganoff, mushroom sauce chicken, quick dinner recipe
