Print

Rich Chicken Stroganoff

Creamy chicken stroganoff with mushrooms served over egg noodles on white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy one-pan chicken stroganoff with tender chicken, mushrooms, and tangy sour cream sauce. Quick weeknight dinner ready in 30 minutes.

Ingredients

Scale
  • 2 chicken breast halves, cut into 1-inch pieces
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, as desired
  • All-purpose flour, for coating
  • 4 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 2/3 cup chicken broth
  • 1/2 cup full-fat sour cream, at room temperature

Instructions

  1. Cut chicken breast halves into 1-inch pieces. Sprinkle evenly with garlic powder, salt, and black pepper. Coat each piece in flour, ensuring all sides are lightly covered.
  2. Heat 2 tablespoons olive oil in deep skillet over medium-high heat. Add half the chicken (from 1 breast) without crowding. Cook 3 minutes per side until golden brown and internal temperature reaches 165°F with juices running clear. Transfer to plate. Add 1 tablespoon oil and cook remaining chicken. Set aside.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to same skillet. Once butter melts and stops foaming, add mushrooms and onion. Cook 6-8 minutes, stirring occasionally, until vegetables release water, it evaporates, and mushrooms develop golden brown edges.
  4. Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook about 1 minute, stirring constantly, until fragrant. Watch carefully so garlic doesn’t burn.
  5. Pour in chicken broth, scraping up browned bits from bottom with wooden spoon. Return chicken to skillet and simmer 2 minutes, stirring occasionally, until flavors meld and chicken warms through.
  6. Reduce heat to low. Stir in room temperature sour cream until sauce is smooth. Heat through about 1 minute without boiling to prevent curdling. Sauce should coat the back of a spoon. Taste and adjust salt and pepper as needed before serving.

Notes

  • Use full-fat sour cream at room temperature for creamiest results and to prevent curdling.
  • Coat chicken in flour – it helps with browning and naturally thickens the sauce.
  • Cook mushrooms until they release moisture and turn golden for best flavor.
  • Cut chicken into even-sized pieces for uniform cooking.
  • Don’t let sauce boil after adding sour cream to prevent separation.
  • For make-ahead: Brown chicken and cook mushrooms up to 1 day ahead, store separately, then combine and add sour cream when ready to serve.

Nutrition

Find it online: https://www.benefitiany.com/chicken-stroganoff/