Introduction

This Rich Chicken Stroganoff is a comforting and flavorful dish that combines tender chicken with a creamy mushroom sauce. It’s perfect for an easy weeknight dinner that feels special. The savory sauce and juicy chicken come together beautifully in every bite.

A pan filled with a creamy mushroom sauce with cooked chicken pieces scattered throughout. The chicken pieces are golden brown with a slightly crispy texture on the outside, sitting in a thick, light beige sauce mixed with whole and sliced brown mushrooms. Fresh green parsley is sprinkled over the top, adding a pop of color. The pan has a red handle and rests on a white marbled surface. Near the pan, there is a light grey cloth and some garlic cloves with green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tbsp olive oil (for sauce)
1 tbsp butter
8 oz cremini mushrooms, sliced
1/2 medium onion, chopped
1 tbsp Dijon mustard (or 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

Step 1: Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Coat each piece lightly in flour to help create a nice crust.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the coated chicken pieces without overcrowding the pan. Cook about 3 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate. Add more oil if needed and cook the remaining chicken the same way, then set aside with the first batch.
Step 3: Reduce heat to medium and add 1 tablespoon olive oil and butter to the skillet. When melted, add mushrooms and onion. Cook 6-8 minutes, stirring occasionally, until mushrooms release their water and are nicely seared.
Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
Step 5: Pour in chicken broth and use a wooden spoon to scrape up browned bits from the pan. Return the chicken to the skillet and simmer for 2 minutes to meld flavors and warm the chicken.
Step 6: Reduce heat to low and stir in sour cream until sauce is smooth. Heat for about 1 minute without boiling to prevent curdling. Adjust seasoning with salt and pepper before serving.

Tips & Variations

Use full-fat sour cream for a richer, creamier sauce. Low-fat versions may curdle more easily.
For an extra touch, serve over egg noodles, rice, or mashed potatoes.
Feel free to add fresh parsley or thyme for added herb flavor.
If you prefer, white button mushrooms can be used instead of cremini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain the sauce’s creamy texture. Avoid boiling when reheating to prevent sour cream from separating.

How to Serve

A round green plate holds a base layer of pale yellow egg noodles with wavy edges, spread evenly across the plate. On top of the noodles, there is a creamy sauce with a light beige color, mixed with slices of browned mushrooms and small golden-brown chicken pieces. The chicken pieces have a slightly crispy texture. Fresh green parsley leaves are sprinkled over the sauce, adding bright green color spots. The plate is set on a white marbled surface with a soft cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, boneless, skinless chicken thighs or tenders can be used instead of breast. They may add extra juiciness and flavor but adjust cooking time accordingly.

What can I substitute if I don’t have Worcestershire sauce?

You can substitute with soy sauce or a dash of balsamic vinegar to maintain the sauce’s depth of flavor.