Chicken Mushroom Stroganoff Recipe

Introduction

Chicken Mushroom Stroganoff is a comforting and creamy dish that combines tender chicken pieces with sautéed mushrooms and a rich sour cream sauce. It’s a quick and satisfying meal perfect for weeknights or cozy dinners at home.

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

1. Step 1: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour to lightly coat.
2. Step 2: 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 (internal temperature of 165°F). Add the remaining tablespoon of oil if the pan gets dry. Set the cooked chicken aside on a plate.
3. Step 3: In the same pan, melt the butter. Add the mushrooms and onions and sauté for 6-8 minutes until their liquid evaporates and they develop a nice sear.
4. Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
5. Step 5: Pour in the chicken broth, 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.
6. Step 6: Stir in the sour cream and warm through for about a minute. Avoid boiling to prevent the sauce from curdling. Taste and adjust seasoning with more salt and pepper if needed.

Tips & Variations

• For extra depth, add a splash of white wine when deglazing instead of some chicken broth.
• Use Greek yogurt in place 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.
• Feel free to swap cremini mushrooms with button or shiitake mushrooms depending on availability.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. Avoid high heat during reheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs can be used and will add extra juiciness and flavor. Adjust cooking time slightly to ensure they are cooked through.

Is it okay to freeze Chicken Mushroom Stroganoff?

While you can freeze this dish, the sour cream sauce may separate when thawed. To minimize this, freeze the chicken and mushroom mixture without sour cream and stir it in after reheating.

Chicken Mushroom Stroganoff Recipe

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★★★★★

4.8 from 133 reviews

This Chicken Mushroom Stroganoff is a creamy, comforting dish featuring tender chicken pieces sautéed with savory mushrooms and onions, finished with a rich sour cream sauce. Perfect for a quick weeknight dinner, it combines classic Stroganoff flavors with a simple, stovetop cooking method.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 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

Vegetables & 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

1. Prepare the Chicken: Sprinkle the chicken pieces evenly with garlic powder, salt, and pepper. Dredge each piece in flour, coating lightly but completely.
2. 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 per side, until golden brown and the internal temperature reaches 165°F. Add the remaining tablespoon of oil if the pan becomes dry during cooking. Transfer cooked chicken to a plate and set aside.
3. Sauté the Vegetables: In the same pan, melt the butter. Add the sliced mushrooms and chopped onion, cooking them for 6 to 8 minutes until the moisture evaporates and they develop a nice sear.
4. Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute until the mixture releases a fragrant aroma.
5. Deglaze the Pan: Pour in the chicken broth while scraping the browned bits from the pan’s bottom to incorporate full flavor. Return the cooked chicken pieces to the pan and simmer for 2 minutes, stirring occasionally to combine.
6. Finish with Sour Cream: Stir in the full-fat sour cream and heat through gently for about one minute, ensuring the sauce does not boil to prevent curdling. Taste and adjust with additional salt and pepper as needed before serving.

Notes

• For best results, use freshly sliced cremini or button mushrooms.
• Cooking chicken in batches helps maintain a nice sear and prevents steaming.
• Do not boil the sauce after adding sour cream to keep it smooth and creamy.
• Serve over egg noodles, rice, or mashed potatoes for a classic Stroganoff meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Stroganoff, Mushroom Stroganoff, Creamy Chicken Dinner, Quick Chicken Recipe, Comfort Food, One-Pan Meal