Description
Creamy chicken stroganoff is a quick and comforting one-pan dish featuring tender chicken, sautéed mushrooms, and a tangy sour cream sauce. It’s easy to make in under 30 minutes and perfect for a satisfying weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ¼ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off any excess to create a light coating.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in batches, ensuring not to overcrowd the pan. Cook for about 3 minutes per side until golden brown and cooked through, then transfer to a plate. Add the remaining tablespoon of olive oil if needed for the second batch.
- Sauté the Vegetables: Reduce the heat slightly and melt the butter in the same skillet. Add the mushrooms and onions, stirring occasionally, and cook for about 6–8 minutes until the mushrooms release their moisture and develop a golden sear.
- Build the Sauce: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce, cooking for about a minute until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan for extra flavor.
- Combine Everything: Return the cooked chicken to the skillet and stir to coat in the sauce. Let everything simmer for about 2 minutes to allow the flavors to meld together.
- Finish with Sour Cream: Reduce the heat to low and stir in the sour cream, mixing gently to create a smooth sauce. Heat through for about a minute, making sure not to let it boil. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- Use full-fat sour cream for the best creamy texture and to prevent curdling.
- Mushrooms should be browned, not steamed. Let them sit in the pan without stirring too much at first to develop a good sear.
- For a richer sauce, a splash of heavy cream can be added along with the sour cream.
- Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg