Description
Chicken Mushroom Stroganoff is a creamy, savory dish featuring tender chicken pieces and sautéed mushrooms in a rich sour cream sauce, flavored with Dijon mustard and Worcestershire sauce. Perfect for a comforting dinner served over noodles or rice.
Ingredients
Scale
Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce and Vegetables
- 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
- Prepare the Chicken: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour to lightly coat.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through to an internal temperature of 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.
- 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, which then evaporates, and they become nicely seared.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant to build the sauce’s flavor.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to enhance depth of flavor. Return the cooked chicken to the pan and cook for another 2 minutes, stirring occasionally to combine everything well.
- Finish with Sour Cream: Stir in the sour cream and gently warm through for about 1 minute without boiling to avoid curdling. Adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For best results, cook chicken in batches to avoid overcrowding the pan which prevents browning.
- Use full-fat sour cream to ensure creaminess and prevent curdling when heated.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- For a lighter version, substitute sour cream with Greek yogurt but add it off-heat to prevent curdling.
- Make sure to scrape the pan well when adding broth to capture all the flavorful browned bits.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
