Description
This Rich Chicken Stroganoff is a creamy, flavorful dish featuring tender chicken pieces cooked to golden perfection and bathed in a luscious mushroom and sour cream sauce. Perfect for a comforting dinner, this recipe includes step-by-step instructions to achieve a delicious balance of savory mushrooms, tangy Dijon mustard, and rich sour cream.
Ingredients
For the chicken:
- 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
For the creamy mushroom sauce:
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard (or add 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
- Prepare the chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle evenly with garlic powder, salt, and black pepper to taste. Coat each piece lightly with flour to ensure a nice crust during cooking.
- Cook the chicken: Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add half the chicken pieces without overcrowding. Cook about 3 minutes per side until golden brown and cooked through (internal temp 165°F). Flip once for even browning. Transfer cooked chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Sauté mushrooms and onions: Reduce heat to medium in the same skillet. Add 1 tablespoon olive oil and butter. Once melted, add sliced mushrooms and chopped onion. Cook 6-8 minutes, stirring occasionally, until mushrooms release and evaporate their water and are nicely seared, forming a flavorful base.
- Add seasonings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute, stirring constantly until fragrant, ensuring garlic doesn’t burn.
- Deglaze and simmer: Pour in chicken broth, scraping browned bits from the bottom to incorporate rich flavor. Return the browned chicken to the skillet and simmer for about 2 minutes so flavors meld and chicken warms through.
- Finish with sour cream: Reduce heat to low and stir in sour cream until sauce is smooth. Heat through for about a minute without boiling to prevent curdling. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Coating chicken pieces with flour helps create a golden crust and thickens the sauce slightly.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Use full-fat sour cream for the richest, silkiest texture, or substitute with light sour cream if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Scraping browned bits from the pan while adding broth enhances the flavor depth of the sauce.
