Creamy Chicken Stroganoff
This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce.
Equipment
- skillet
Ingredients
Chicken and Sauce
- 2 breasts chicken
- 0.5 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 0.5 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ½ cup full fat sour cream
Instructions
Cooking Instructions
- Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly.
- Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned.
- Transfer cooked chicken to a plate and cook the second batch with another tablespoon of olive oil.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes.
- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
- Add in the broth and scrape up any browned bits from the bottom of the pan.
- Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Stir in the sour cream and let it heat through for about a minute or so. Season with more salt & pepper as needed and serve immediately.
Notes
Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 2mg
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