Introduction

Rich Chicken Stroganoff is a comforting dish that combines tender chicken pieces with a creamy mushroom sauce. This recipe offers a delightful twist on the classic beef stroganoff, making it lighter yet still full of deep, satisfying flavors perfect for any night of the week.

A close-up view of a large pan filled with creamy chicken and mushrooms. The dish has three main layers: golden-brown browned chicken pieces with a slightly crispy texture, sliced mushrooms that look soft and cooked, all covered in a thick, light beige creamy sauce with green herb bits sprinkled evenly on top. A metal spoon lifts a mix of chicken and mushrooms from the pan. The pan is white enamel with a reddish outside, resting on a white marbled surface. Two garlic cloves lie beside the pan. 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
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 with flour to help create a nice crust during cooking.
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. Cook about 3 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate. Add an extra tablespoon of olive oil if needed and cook the remaining chicken pieces similarly. Transfer all cooked chicken to the plate.
Step 3: Reduce heat to medium. Add 1 tablespoon olive oil and butter to the skillet. Once melted, add sliced mushrooms and chopped 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 but garlic doesn’t burn.
Step 5: Pour in chicken broth and scrape any browned bits from the pan bottom. Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally to meld flavors and warm the chicken through.
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. Taste and adjust salt and pepper as needed before serving.

Tips & Variations

For a richer sauce, use full-fat sour cream or substitute with Greek yogurt for a lighter option.
Add fresh chopped parsley or dill on top before serving for a fresh herbal note.
Serve over egg noodles, rice, or mashed potatoes for a complete meal.
To boost flavor, deglaze the pan with a splash of white wine before adding chicken broth.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally; if needed, add a splash of chicken broth to loosen the sauce and prevent it from drying out. Avoid boiling to keep the sour cream from curdling.

How to Serve

The dish shows a deep green plate filled with a bed of pale yellow egg noodles that have a soft and wavy texture. On top, there are thick pieces of browned chicken coated in a creamy sauce mixed with abundant slices of dark brown mushrooms. The sauce is light beige with visible herbs and covers the chicken and noodles. Bright green chopped parsley is sprinkled over everything, adding color contrast. The plate sits on a white marbled surface, and in the background, there are cloves of garlic and a red pot partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless, skinless chicken thighs can be used for a juicier result. Adjust cooking time slightly to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

You can substitute the sour cream with a dairy-free yogurt or coconut cream, but the flavor and texture will differ from the classic dish.