Creamy Baked Chicken Stroganoff Recipe
This Creamy Baked Chicken Stroganoff is a comforting and flavorful dish featuring tender chicken pieces sautéed with cremini mushrooms and onions, simmered in a savory sauce made with Dijon mustard, Worcestershire sauce, and full-fat sour cream. It’s a perfect weeknight meal that’s rich, creamy, and ready in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Sauce & Vegetables
- 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
- Prep Chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them with garlic powder and generously season with salt and pepper. Then coat each piece lightly in flour to prepare for browning.
- Brown Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. Sear each piece for about 3 minutes per side until fully cooked (165°F) and lightly browned. For the second batch, add the remaining tablespoon of olive oil as the pan may dry out. Remove cooked chicken and set aside on a plate.
- Sauté Vegetables: In the same pan, melt 1 tablespoon of butter. Add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes until the mushrooms release their water, it cooks off, and they develop a nice sear.
- Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to blend the flavors.
- Deglaze and Simmer: Pour in the chicken broth and scrape the pan bottom to release browned bits. Return the cooked chicken to the pan and simmer together for 2 minutes, stirring occasionally.
- Finish with Sour Cream: Remove the pan from heat and stir in the sour cream. Warm gently for about a minute without letting it boil to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Ensure the chicken is not overcrowded in the pan to get a nice sear.
- Do not boil the sour cream to prevent curdling; gently warm it instead.
- Use full-fat sour cream for the creamiest texture.
- This dish pairs well with egg noodles, rice, or mashed potatoes.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Keywords: Chicken Stroganoff, creamy chicken, mushroom sauce, Dijon mustard, quick dinner, stovetop chicken
