Creamy Chicken Stroganoff
This creamy chicken stroganoff offers a cozy, comforting meal ready in 30 minutes, featuring tender chicken, savory mushrooms, and a tangy sour cream sauce.
Equipment
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 Knife
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- 1 medium onion chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup full-fat sour cream
Instructions
- Cut chicken breasts into bite-sized pieces and season with garlic powder, salt, and pepper.
- Dredge the chicken pieces in flour and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken in batches for about 3 minutes per side or until golden brown, then transfer to a plate.
- In the same skillet, melt butter over medium heat.
- Add sliced mushrooms and chopped onions, sauté for 6 to 8 minutes until tender.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic; cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up browned bits from the skillet bottom.
- Return chicken to skillet and simmer for 2 minutes.
- Lower heat and gently stir in sour cream without boiling to combine.
- Adjust seasoning with salt and pepper and remove from heat.
- Serve immediately with egg noodles, rice, or crusty bread.
Notes
- Ensure chicken pieces are spaced apart for proper browning.
- Adding a splash of white wine after mushrooms sauté enhances flavor.
- Store leftovers refrigerated for up to 3 days.