Introduction

Chicken Stroganoff is a creamy, comforting dish that comes together quickly and is perfect for a cozy meal. Tender chicken pieces are cooked with mushrooms and onions, then coated in a rich sour cream sauce bursting with flavor. It’s a family-friendly classic that’s simple to make but always impresses.

The dish shows a black pan filled with creamy mushroom chicken, featuring roughly 15 golden-brown seared chicken pieces scattered evenly across the pan, resting in a thick light beige cream sauce. Around and between the chicken chunks are many sautéed mushroom slices, varying in deep brown shades with a shiny glazed surface. Small flecks of green herbs are sprinkled on top, adding color contrast. The texture of the sauce looks smooth with light specks of black pepper. The pan is placed on a white marbled surface with soft natural lighting highlighting the warm colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, cut into 1-inch pieces

1/2 teaspoon garlic powder

Salt and pepper to taste

Flour for dredging

3 tablespoons olive oil, divided

1 tablespoon butter

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

2/3 cup chicken broth

1/2 cup full-fat sour cream

Instructions

Step 1: Cut the chicken breasts into 1-inch bite-sized pieces. Sprinkle with garlic powder, salt, and pepper. Lightly coat each piece in flour to help create a crispy texture and better sauce adhesion.

Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, about 3 minutes per side, until cooked through (165°F internal temperature). Transfer cooked chicken to a plate and set aside. Add the remaining 1 tablespoon of olive oil before cooking the second batch.

Step 3: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onion and cook for 6 to 8 minutes, until the mushrooms release their moisture and develop a rich brown color.

Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan to build flavor.

Step 5: Return the cooked chicken to the skillet and let it simmer for 2 minutes, stirring occasionally. Reduce heat to low and gently stir in the sour cream. Heat through for 1 minute without boiling to prevent curdling. Taste and adjust seasoning with salt and pepper as needed.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful dish.

Substitute cremini mushrooms with white button mushrooms if necessary.

Try Greek yogurt as a healthier alternative to sour cream.

Use gluten-free flour to make this dish gluten-free.

If you don’t have Dijon mustard, yellow or spicy brown mustard works well.

For a different flavor depth, replace Worcestershire sauce with soy sauce or coconut aminos.

Avoid overcrowding the pan to ensure a good sear on the chicken.

Use full-fat sour cream to prevent the sauce from curdling and to enhance creaminess.

FAQs

Can I make chicken stroganoff ahead of time?

Yes, chicken stroganoff can be prepared ahead and refrigerated for 3-4 days. Reheat gently on the stove over low heat to keep the sauce smooth and creamy.

Can I freeze chicken stroganoff?

Yes, but it’s recommended to freeze the dish without the sour cream. Add the sour cream after thawing and reheating to maintain the best texture and flavor. Stored properly, it lasts up to 3 months in the freezer.