Print

Rich Chicken Stroganoff Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Rich Chicken Stroganoff is a creamy, flavorful dish featuring tender chicken pieces seared to perfection and simmered in a luscious mushroom and onion sauce enriched with Dijon mustard, Worcestershire sauce, and full-fat sour cream. Ideal for a comforting dinner, this recipe balances savory spices and a velvety sauce for a satisfying meal.

Ingredients

Scale

Chicken

  • 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

Sauce & Vegetables

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

  1. Prepare the chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Coat each chicken piece lightly with flour to ensure a nice crust during cooking.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. When the oil is hot, add half of the coated chicken pieces without overcrowding the pan. Cook for about 3 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Flip once for even browning. Transfer the cooked chicken to a plate. Repeat with remaining chicken pieces, adding an extra tablespoon of olive oil if needed, then transfer to the plate.
  3. Sauté the vegetables: Reduce heat to medium and add 1 tablespoon olive oil and butter to the same skillet. Once melted, add sliced cremini mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until vegetables release their water, evaporate, and mushrooms are nicely seared, building a flavorful base for the sauce.
  4. Add seasonings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly to release fragrances without burning the garlic.
  5. Create the sauce: Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits, enhancing the sauce’s depth. Return the browned chicken to the skillet and simmer for about 2 minutes, stirring occasionally to meld flavors and warm the chicken through.
  6. Finish the stroganoff: Lower the heat to low and stir in the sour cream until the sauce is smooth and creamy. Heat through for about 1 minute without boiling to prevent curdling. Taste and adjust salt and pepper as needed before serving.

Notes

  • Ensure the chicken pieces are uniformly coated in flour for an even crust.
  • Do not overcrowd the pan when browning chicken to achieve proper sear.
  • Sauté mushrooms and onions until their moisture evaporates for maximum flavor.
  • Use full-fat sour cream for a richer, silkier sauce texture.
  • Do not boil after adding sour cream to avoid curdling.
  • Adjust Dijon mustard and Worcestershire sauce to taste depending on your flavor preference.

Keywords: Chicken stroganoff, creamy chicken recipe, mushroom stroganoff, easy chicken dinner, skillet chicken stroganoff, comfort food

Find it online: https://heutigemahlzeiten.com/rich-chicken-stroganoff-recipe/