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Creamy Chicken Stroganoff Recipe

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4.3 from 6 reviews

This creamy and savory Chicken Stroganoff is a quick and flavorful twist on the classic dish. Tender chicken pieces are seasoned, lightly floured, and sautéed to golden perfection before being combined with sautéed mushrooms, onions, and a rich sauce made with Dijon mustard, soy sauce, chicken broth, and sour cream. Ready in just 30 minutes, this comforting dish is perfect for a satisfying weeknight dinner.

Ingredients

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper, to taste
  • Flour, for dredging

For Cooking

  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter

Vegetables & Flavorings

  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Sauce

  • 1 tablespoon Dijon mustard (or more, to taste)
  • 1 tablespoon soy sauce (or more, to taste)
  • 2/3 cup chicken broth
  • 1/2 cup full fat sour cream

Instructions

  1. Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper generously. Dredge each piece in flour, ensuring an even coating.
  2. Brown 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. Cook each side for about 3 minutes or until the chicken reaches an internal temperature of 165°F and is lightly browned. Flip once using tongs for even cooking. For the second batch, add the remaining tablespoon of olive oil if the pan is dry. Transfer cooked chicken to a plate.
  3. Sauté Mushrooms and Onions: Add butter to the same pan and melt it. Then add sliced mushrooms and chopped onions. Sauté for 6 to 8 minutes until mushrooms have released their water, the liquid evaporates, and the mushrooms develop a nice sear.
  4. Add Flavorings: Stir in Dijon mustard, soy sauce, and minced garlic. Cook for about one minute to combine flavors.
  5. Deglaze and Combine Chicken: Pour in the chicken broth, scraping the browned bits off the bottom of the pan. Return the cooked chicken pieces to the skillet and cook everything together for 2 minutes, stirring occasionally.
  6. Finish with Sour Cream: Stir in the sour cream and allow it to heat through gently for about a minute. Avoid boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed. Serve immediately.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.
  • If sour cream curdles, try tempering it by mixing with a few spoons of warm broth before adding to the pan.
  • Use full-fat sour cream for a creamier texture; low-fat may curdle more easily.
  • You can substitute cremini mushrooms with white button mushrooms if preferred.
  • Serve over egg noodles, rice, or mashed potatoes for a complete meal.

Find it online: https://recipeplenty.com/creamy-chicken-stroganoff-recipe/