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A bowl of creamy chicken stroganoff garnished with herbs and served over noodles.

Chicken Stroganoff

A creamy and savory dish featuring tender chicken pieces and earthy mushrooms wrapped in a rich sauce, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts, cut into 1-inch pieces These provide juicy bites that soak up the sauce.
  • 3 Tablespoons all-purpose flour For creating a golden crust and thickening the sauce.
  • 1/2 teaspoon garlic powder For aromatic flavor.
  • 1/2 teaspoon onion powder To enhance savory flavors.
  • 1/2 teaspoon smoked paprika Adds a subtle smokiness.
  • 1/2 teaspoon kosher salt To season the chicken.
  • 1/4 teaspoon black pepper For seasoning.
  • 3 Tablespoons olive oil Used for cooking the chicken.
  • 1 Tablespoon salted butter For adding richness to the sauce.
For the Sauce
  • 1/2 medium onion, chopped finely Provides a flavorful foundation.
  • 12 ounces cremini mushrooms, sliced For a deeply flavorful dish.
  • 1 teaspoon Worcestershire sauce Adds a nice tang.
  • 1 teaspoon Dijon mustard For depth of flavor.
  • 3 cloves garlic, minced For a punch of fresh taste.
  • 1 cup chicken broth Forms the base of the sauce.
  • 1/2 cup full-fat sour cream Makes the dish creamy.
  • 1 Tablespoon chopped fresh parsley For garnish.

Method
 

Preparation
  1. Cut the chicken breasts into 1-inch pieces and place in a large bowl.
  2. Sprinkle with flour, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Toss to coat the chicken thoroughly.
Cooking
  1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
  2. Add half of the seasoned chicken pieces and cook for 2-3 minutes until golden-brown. Turn and cook the other side, then transfer to a plate.
  3. Repeat with the remaining chicken, adding more oil if necessary.
  4. Return the skillet to heat and melt the butter.
  5. Add the chopped onion and sliced mushrooms. Sauté for 6-8 minutes until softened and liquid evaporates.
  6. Stir in Worcestershire sauce, Dijon mustard, and minced garlic. Cook for 30-60 seconds.
  7. Pour in chicken broth, scraping up browned bits from the pan.
  8. Return the seared chicken to the pan and cook for 2-3 minutes until heated through.
  9. Remove from heat and gently stir in the sour cream, being careful not to boil.
  10. Adjust seasoning with additional salt and pepper as needed.

Notes

For a richer flavor, use homemade chicken broth. To increase heat, add cayenne pepper or red pepper flakes. Boneless thighs can be substituted for chicken breasts for quicker cooking.