Description
This Quick and Easy Rich Chicken Stroganoff is a comforting and creamy dish perfect for cozy nights. Tender chicken breast pieces are sautéed to golden perfection, combined with earthy mushrooms and onions, then enveloped in a luscious sour cream sauce with hints of Dijon mustard and Worcestershire sauce, delivering a perfect balance of savory flavors in just 30 minutes.
Ingredients
Scale
Chicken
- 1 lb Chicken Breast Halves (Boneless and skinless)
- 1 tsp Garlic Powder (Or fresh garlic)
- 1/4 cup Flour (For dredging the chicken)
- Salt and Black Pepper to taste
Cooking Fats
- 2 tbsp Olive Oil (Can substitute with butter)
- 2 tbsp Butter (Optional; use olive oil for dairy-free)
Flavor Enhancers
- 1 tbsp Dijon Mustard (Optional but recommended)
- 1 tbsp Worcestershire Sauce (Substitute soy sauce if desired)
- 2 cloves Garlic (Minced) (Adjust according to taste)
Main Ingredients
- 1 cup Chicken Broth (Or vegetable broth)
- 1 cup Full-Fat Sour Cream (Greek yogurt can be used but texture will change)
- 8 oz Cremini Mushrooms (Button mushrooms can be used)
- 1 medium Onion (Can substitute with shallots or leeks)
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 in flour to help create a light crust when cooked.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the floured chicken pieces and cook until they turn golden brown on each side, approximately 3 to 5 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and butter. Add the sliced cremini mushrooms and chopped onion. Cook them, stirring occasionally, until they are browned and tender, about 6 to 8 minutes.
- Add Flavor Agents: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute to release the garlic’s aroma and blend the flavors well.
- Create Sauce: Pour in the chicken broth, using a spatula to scrape up any browned bits from the bottom of the skillet. Return the cooked chicken pieces to the skillet. Bring to a gentle simmer and cook for 2 minutes to marry the flavors.
- Finish with Sour Cream: Reduce the heat to low and stir in the full-fat sour cream. Heat gently, making sure it doesn’t boil, until the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy.
Notes
- For a dairy-free version, omit the butter and use olive oil, and substitute the sour cream with a dairy-free alternative or coconut yogurt.
- Button mushrooms can replace cremini mushrooms if desired.
- Dijon mustard is optional but enhances the depth of flavor significantly.
- Use fresh garlic instead of garlic powder for a more robust garlic flavor.
- Serve over egg noodles, rice, or mashed potatoes for a full meal.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
