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Rich Chicken Stroganoff Recipe

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★★★★★

4.4 from 193 reviews

This Rich Chicken Stroganoff is a creamy, comforting dish featuring tender chicken pieces sautéed with mushrooms and onions, then simmered in a luscious sour cream sauce infused with Dijon mustard and Worcestershire sauce. Perfect for a hearty weeknight dinner, it’s a delicious twist on the classic beef stroganoff using chicken breast for a lighter, yet equally flavorful 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 and 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 evenly with garlic powder, salt, and black pepper to taste. Coat each piece lightly with flour to help create a nice crust during cooking.
  2. Brown the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half the coated chicken pieces without overcrowding and cook about 3 minutes per side until golden and cooked through (165°F internal temperature). Flip each piece once. Transfer to a plate. Add more olive oil if needed, then cook the remaining chicken pieces similarly and transfer them to the plate.
  3. Sauté mushrooms and onion: 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 the vegetables release their moisture, it evaporates, and mushrooms are nicely seared for rich flavor.
  4. Add seasonings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute, stirring constantly, to develop fragrance without burning the garlic.
  5. Make the sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon to deepen flavor. Return browned chicken to skillet and simmer for 2 minutes, stirring occasionally to meld flavors and warm the chicken through.
  6. Finish with sour cream: Reduce heat to low and stir in sour cream until the sauce is smooth. Heat through gently for about one minute without boiling to prevent curdling. Taste and adjust seasoning with salt and pepper before serving.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Do not let the sauce boil after adding sour cream to avoid curdling.
  • Use full-fat sour cream for a richer texture, but light versions can be substituted.
  • Coating chicken in flour helps develop a nice crust but use gluten-free flour if needed for dietary restrictions.
  • Worcestershire sauce and Dijon mustard can be adjusted to taste for more tang or depth of flavor.
  • This dish pairs well with egg noodles, rice, or mashed potatoes for a complete meal.

Keywords: chicken stroganoff, creamy chicken recipe, mushroom chicken, easy dinner, weeknight meal, chicken breast stroganoff

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