Description
This Chicken Mushroom Stroganoff is a creamy, comforting, and flavorful dish, perfect for a quick weeknight meal. Tender pieces of chicken and sautéed mushrooms are coated in a rich, tangy sauce made with Dijon mustard, Worcestershire sauce, and sour cream.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- All-purpose flour, for dredging (about 1/4 cup)
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1/2 medium yellow 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 low-sodium chicken broth
- 1/2 cup full-fat sour cream, room temperature
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season the chicken pieces generously with garlic powder, salt, and pepper.
- Dredge Chicken: Place some all-purpose flour in a shallow dish or on a plate. Lightly dredge the seasoned chicken pieces in the flour, shaking off any excess.
- Cook Chicken (in Batches): Heat 2 tablespoons of the olive oil in a large, deep skillet (cast iron recommended) over medium-high heat. Add half of the dredged chicken to the hot skillet in a single layer. Cook for about 3 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked chicken from the skillet and set it aside on a plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the second batch of chicken. Set aside with the first batch.
- Sauté Vegetables: Add the butter to the same skillet. Once melted, add the sliced mushrooms and chopped onion. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms and onions are nicely browned.
- Add Seasonings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Deglaze and Add Broth: Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula.
- Return Chicken and Simmer: Return the cooked chicken pieces to the skillet. Bring the mixture to a gentle simmer and cook for another 2 minutes, stirring occasionally, to allow the flavors to meld and the chicken to heat through.
- Finish with Sour Cream: Remove the skillet from the heat. Stir in the room-temperature sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding the sour cream, as it may curdle.
- Season and Serve: Taste the sauce and adjust seasoning with more salt, pepper, Dijon mustard, or Worcestershire sauce, if needed. Serve immediately.
Notes
- Chicken: Boneless, skinless chicken breasts or thighs can be used. Cut into uniform pieces for even cooking.
- Dredging: Lightly dredging the chicken in flour helps create a slight crust and can also help thicken the sauce.
- Mushrooms: Cremini (baby bella) mushrooms or white button mushrooms work well.
- Sour Cream: Use full-fat sour cream for the best texture and flavor. Bringing the sour cream to room temperature before adding it helps prevent it from curdling. Do not boil the sauce after adding sour cream.
- Serving Suggestions: Serve this Chicken Mushroom Stroganoff over cooked egg noodles, rice, mashed potatoes, or quinoa.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.