This quick chicken stroganoff delivers a rich, tangy cream sauce and tender chicken in just 30 minutes. It is a hearty meal that pairs perfectly with noodles or potatoes for a comforting dinner.
List of ingredients
- 2 chicken breasts – cut into 1-inch pieces.
- 1/2 teaspoon garlic powder – for seasoning the meat.
- Salt and pepper – added to taste.
- Flour – used for dredging the chicken pieces.
- 3 tablespoons olive oil – divided for sautéing.
- 1 tablespoon butter – adds richness to the vegetables.
- 8 ounces cremini mushrooms – sliced thin.
- 1/2 medium onion – finely chopped.
- 1 tablespoon Dijon mustard – adds a signature tangy flavor.
- 1 tablespoon Worcestershire sauce – provides deep savory notes.
- 3 cloves garlic – minced fresh.
- 2/3 cup chicken broth – used to deglaze the pan.
- 1/2 cup full fat sour cream – creates the creamy texture.
step-by-step instructions
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them with garlic powder, salt, and pepper, then coat each piece in flour.
- Brown the meat: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two separate batches to avoid overcrowding, searing for about 3 minutes per side until they reach an internal temperature of 165F. Transfer the cooked pieces to a plate.
- Sauté vegetables: Melt the butter in the same pan, then add the sliced mushrooms and chopped onions. Cook for 6-8 minutes until the moisture evaporates and the mushrooms are well browned.
- Build the flavor: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook for approximately one minute to let the aromatics release their scents.
- Simmer the sauce: Pour in the chicken broth and scrape the bottom of the pan to incorporate the browned bits. Return the cooked chicken to the skillet and cook for 2 minutes while stirring.
- Finish with cream: Stir in the sour cream and heat through for about one minute. Avoid letting the sauce boil vigorously to prevent curdling, then season with extra salt and pepper before serving.
Expert Cooking Tips
Achieving the Perfect Chicken Sear
Avoid overcrowding the skillet when browning the chicken. Adding too many pieces at once lowers the pan temperature and releases moisture, which steams the meat instead of searing it. Work in batches to ensure a golden-brown crust on every piece.
Preventing Sour Cream Curdling
Never let the sauce reach a rolling boil after adding the sour cream. High temperatures can cause the fats and proteins in the dairy to separate, resulting in a grainy or broken texture. Keep the heat on low and stir constantly until just warmed through.
Managing Pan Temperature
If you are using a cast iron skillet, be mindful of the heat. If the oil begins to smoke, reduce the temperature immediately to avoid burning the flour coating on the chicken. A hot pan is necessary for the sear, but excessive heat will ruin the flavor.
Dredging Technique for Better Texture
Shake off any excess flour from the chicken pieces before they hit the oil. Too much flour can lead to a gummy coating or cause the sauce to become overly thick. A light dusting is all that is needed for a crisp exterior and a smooth sauce.
Ingredient Substitutions
Using Different Mushroom Varieties
While cremini mushrooms provide a robust flavor, white button mushrooms are a great alternative for a milder taste. For a more earthy and intense profile, you can use shiitake or oyster mushrooms. Ensure they are sliced to a similar thickness for even cooking.
Alternative Onion Options
Sweet onions like Vidalia or Walla Walla work best for a subtle sweetness that balances the tang of the sour cream. If you prefer a sharper flavor, red onions can be used. For a milder alternative, shallots provide a sophisticated, garlic-like undertone.
Low-Sodium Broth Alternatives
To reduce the sodium content, use an unsalted chicken stock or a homemade vegetable broth. If the flavor seems too light, add a small pinch of mushroom powder or a drop of soy sauce. This keeps the savory depth without adding excessive salt.
Mustard Variations
Dijon mustard is preferred for its sharp, spicy kick. If you do not have Dijon, whole grain mustard adds a nice texture and a slightly different flavor profile. Avoid using yellow mustard, as it lacks the depth required for a stroganoff sauce.
Serving Suggestions
Classic Egg Noodles
Broad egg noodles are the traditional pairing for stroganoff because their wide surface area holds the cream sauce well. Toss the noodles in a small amount of butter and parsley before topping with the chicken mixture. This creates a cohesive and comforting meal.
Creamy Mashed Potatoes
Serving the chicken stroganoff over a bed of garlic mashed potatoes adds another layer of richness. The potatoes soak up the tangy sauce, making the dish feel more like a hearty stew. Use Yukon Gold potatoes for the smoothest texture.
Steamed Vegetable Sides
To balance the richness of the cream sauce, serve the dish with steamed broccoli, green beans, or asparagus. The brightness of the vegetables cuts through the fat of the sour cream. Sautéing them in lemon butter is another excellent option.
Rice Bed Options
White basmati or jasmine rice serves as a neutral base that allows the mushroom flavor to shine. For more nutrition, use brown rice or quinoa. Ensure the rice is fluffy and not overcooked to provide a slight textural contrast to the tender chicken.
Storage and Reheating
Refrigeration Guidelines
Place any leftover stroganoff in an airtight container and store it in the refrigerator for 3 to 4 days. Ensure the food is cooled slightly before sealing the lid to prevent excessive condensation. Keep the container tightly sealed to maintain the creaminess of the sauce.
Proper Reheating Methods
Reheat the dish slowly in a saucepan over low heat. Adding a splash of chicken broth or water helps loosen the sauce, which naturally thickens as it cools. Stir gently and remove from heat as soon as it is warmed through to avoid splitting the sauce.
Avoiding the Freezer
It is not recommended to freeze this recipe. The sour cream and flour-based sauce are likely to separate during the freezing and thawing process. This results in a grainy texture and a loss of the original creamy consistency.
Troubleshooting and FAQs
Why is my sauce too thin?
If the sauce is too runny, simmer it for an additional 2-3 minutes before adding the sour cream. The flour from the dredged chicken will naturally thicken the broth as it reduces. Alternatively, you can whisk in a small cornstarch slurry if needed.
Can I use Greek yogurt instead of sour cream?
Greek yogurt is not recommended because it has a lower fat content and a higher protein concentration. This makes it much more likely to curdle when exposed to heat. It also lacks the specific rich, buttery tang of traditional sour cream.
What if the chicken is overcooked?
If the chicken pieces feel dry, you may have seared them for too long or used too high a heat. To fix this, ensure the chicken is fully submerged in the sauce while simmering. This helps rehydrate the meat and infuses it with the mushroom flavor.
How to make the sauce creamier?
Ensure you are using full-fat sour cream rather than a low-fat version. You can also add a tablespoon of heavy cream along with the sour cream for an even more luxurious finish. Stirring in a small knob of cold butter at the very end also adds a professional glossy sheen.
Print
Creamy Mushroom Chicken Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes!
Ingredients
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & 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
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full fat sour cream
Instructions
- Step: Cut the chicken into 1″ pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Step: Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn’t over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned. Transfer cooked chicken to a plate.
- Step: Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
- Step: Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
- Step: Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Step: Stir in the sour cream and let it heat through for about a minute or so. Season with more salt & pepper as needed and serve immediately.
Notes
Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 3 g
- Sodium: 411 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg