Description
Creamy Chicken Stroganoff is a quick, comforting 30-minute chicken dinner with tender bites, savory mushrooms, and a silky sour cream sauce.
Ingredients
1/2 teaspoon garlic powder
Salt and 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. Cut chicken into 1-inch pieces, season with garlic powder, salt, and pepper, then coat in flour.
2. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat and cook the chicken in two batches until browned and cooked through (about 3 minutes per side). Add more oil as needed. Remove chicken and set aside.
3. Add butter to the same skillet, then add mushrooms and onions. Cook for 6–8 minutes until water has evaporated and vegetables are well browned.
4. Stir in Dijon mustard, Worcestershire sauce, and garlic; cook for 1 minute.
5. Pour in chicken broth and scrape up browned bits.
6. Return chicken to the pan and cook for 2 minutes.
7. Stir in sour cream and gently warm through without letting it boil.
8. Adjust seasoning with more salt and pepper if needed, then serve.
Notes
Sour cream provides the classic creamy and tangy stroganoff flavor; do not substitute with Greek yogurt.
Use a hot pan for searing but reduce heat if it starts smoking.
Leftovers can be stored in the fridge for 3–4 days and reheated slowly on low heat.
Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg