Description
This Easy Chicken Stroganoff is a creamy, comforting dish made with tender chicken pieces, sautéed mushrooms, and onions simmered in a savory sauce enriched with sour cream. Served over egg noodles, it’s a quick and satisfying meal perfect for weeknights.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
- Kosher salt and freshly ground black pepper, to taste
For Cooking
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
To Serve
- Egg noodles, for serving
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Season them liberally with salt and pepper, then toss in the 1/4 cup of all-purpose flour until evenly coated.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Working in batches if necessary, cook the chicken pieces until lightly browned on both sides, about 3 minutes per side. Remove the chicken to a plate and set aside. If needed, add the remaining 1 tablespoon of olive oil before browning the next batch.
- Sauté Mushrooms and Onions: Add butter to the same pan, then add the sliced mushrooms and chopped onion. Cook until the mushrooms release their liquid and it evaporates, and the onions are softened, about 6 to 8 minutes.
- Add Seasonings: Stir in the dry mustard powder, Worcestershire sauce, and minced garlic. Cook together for 1 minute to release the flavors.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon to incorporate all the flavors.
- Simmer Chicken: Return the browned chicken pieces to the skillet. Let the mixture simmer for a few minutes, stirring occasionally, so the flavors meld and the chicken cooks through.
- Finish with Sour Cream: Reduce the heat to low, then stir in the sour cream. Adjust seasoning with salt and freshly ground black pepper to taste. Heat gently—do not boil to prevent curdling.
- Serve: Serve the chicken stroganoff over cooked egg noodles or mashed potatoes. Enjoy your creamy and savory meal!
Notes
- For a thicker sauce, you can add a tablespoon of flour to the mushrooms and onions before adding the broth.
- Sour cream should be added at low heat to prevent curdling.
- If preferred, substitute cremini mushrooms with button mushrooms.
- Use gluten-free flour to make this dish gluten-free.
- Leftover stroganoff can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
