Description
This Chicken Mushroom Stroganoff is a creamy, savory dish featuring tender chicken breasts and sautéed cremini mushrooms in a flavorful sauce made with Dijon mustard, Worcestershire sauce, and full-fat sour cream. It’s a quick and comforting meal perfect for dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Cooking Fats
- 3 tablespoons olive oil divided
- 1 tablespoon butter
Vegetables & Flavorings
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
Liquids & Dairy
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Sprinkle the chicken pieces evenly with garlic powder, salt, and pepper. Then dredge each piece lightly in flour, covering all sides for a crispy coating when cooked.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches, about 3 minutes per side, until they are golden brown and cooked through to an internal temperature of 165°F. Add the remaining tablespoon of olive oil to the pan for the second batch if the skillet dries out. Remove the cooked chicken and set aside on a plate.
- Sauté the Vegetables: In the same pan, melt the butter. Add the sliced mushrooms and chopped onion, sautéing for 6 to 8 minutes until the moisture evaporates and the mushrooms develop a rich, seared color.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic to the vegetables. Cook for about 1 minute until fragrant, stirring constantly to combine.
- Deglaze the Pan: Pour in the chicken broth and scrape the pan bottom to lift any browned bits. Return the cooked chicken pieces to the skillet and simmer for 2 minutes, stirring occasionally to blend flavors.
- Finish with Sour Cream: Lower heat and stir in the sour cream, warming it through gently for about one minute. Do not boil the sauce to prevent curdling. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- Use full-fat sour cream for the creamiest texture; low-fat versions may curdle.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend for dredging the chicken.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Cook chicken in batches to avoid overcrowding the pan, which helps achieve a nice sear.
- Keep the heat moderate during the sour cream step to prevent breaking the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
