Introduction

Rich Chicken Stroganoff is a comforting and flavorful dish featuring tender chicken pieces in a creamy mushroom sauce. This recipe combines savory spices, sautéed mushrooms, and a smooth sour cream sauce for a satisfying meal perfect for any night.

The image shows a white plate with two main parts of food: on the right is a large scoop of creamy mashed potatoes topped with small green herb bits, soft and smooth in texture; on the left are two browned chicken pieces covered in a light beige mushroom sauce that has whole sliced mushrooms scattered on top and around the chicken, with green herbs sprinkled across the dish. The plate sits on a white marbled texture, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breast halves
1/2 tsp garlic powder
Salt and black pepper, as desired
Flour, for coating
2 tbsp olive oil, plus extra as needed
1 tbsp olive oil (for sauce)
1 tbsp butter
8 oz cremini mushrooms, sliced
1/2 medium onion, chopped
1 tbsp Dijon mustard (or to taste)
1 tbsp Worcestershire sauce (or to taste)
3 cloves garlic, minced
2/3 cup chicken broth
1/2 cup full-fat sour cream

Instructions

Step 1: Cut the chicken breast halves into 1-inch pieces. Sprinkle evenly with garlic powder, salt, and black pepper. Coat each piece lightly with flour to help form a crust during cooking.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook half of the chicken pieces for about 3 minutes per side until golden and cooked through (165°F internal). Avoid overcrowding. Transfer to a plate and cook the second batch, adding more olive oil if needed. Set all cooked chicken aside.
Step 3: Reduce heat to medium. Add 1 tablespoon olive oil and butter to the skillet. Once melted, sauté mushrooms and onion for 6-8 minutes until water evaporates and mushrooms are nicely seared.
Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute, stirring constantly, until fragrant.
Step 5: Pour in chicken broth, scraping up browned bits from the pan with a wooden spoon. Return chicken to the skillet and simmer for 2 minutes, stirring occasionally to blend flavors and warm the chicken.
Step 6: Lower heat to low and stir in sour cream until the sauce is smooth. Heat through for about a minute but do not boil to prevent curdling. Adjust seasoning with salt and pepper to taste before serving.

Tips & Variations

For a richer sauce, use full-fat sour cream and avoid boiling once added to prevent curdling.
You can substitute cremini mushrooms with white button or shiitake mushrooms for different flavors.
Add a splash of white wine with the chicken broth for extra depth.
Serve over egg noodles, rice, or mashed potatoes for a hearty meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving on high to keep the texture creamy.

How to Serve

A black cast iron skillet filled with a creamy dish showing multiple layers: the base layer has thick beige cream sauce, the middle layer contains golden brown chicken pieces and light brown sliced mushrooms mixed with translucent cooked onions, and the top layer is sprinkled with fresh green chopped herbs. A large silver spoon rests inside the skillet on the right side. The skillet is placed on a mustard yellow textured cloth over a white marbled surface. A small white bowl with chopped green herbs sits to the top left, and a stack of white plates is visible on the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and will add extra moisture and flavor to the dish. Adjust cooking time as thighs may take a bit longer to cook through.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the sour cream with a dairy-free alternative such as coconut cream or a vegan sour cream. Use olive oil instead of butter for sautéing.