This Chicken Stroganoff features tender seared chicken, savory mushrooms, and onions tossed in a rich and creamy sour cream sauce with hints of Dijon and Worcestershire. Ready in just 30 minutes, it’s a comforting dinner that’s delicious served over egg noodles, mashed potatoes, or rice.
Chicken stroganoff is the kind of dinner I love making when I’m craving something warm and comforting without spending hours in the kitchen. It has all the cozy flavors you want in a hearty dinner, with tender chicken, savory mushrooms, and a creamy sauce that brings everything together.
It feels like a meal you could easily make for a quiet Sunday dinner, but it’s simple enough to pull together on a busy weeknight too.
Ingredients You’ll Need
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp coarse ground pepper
- ¼ cup flour
- 3 Tbsp canola oil, separated
- 2 Tbsp butter
- 8 oz cremini mushrooms sliced
- 1 small yellow onion, chopped
- 4 cloves garlic
- 1 ½ Tbsp Worcestershire sauce
- 1 ½ Tbsp Dijon mustard
- ¼ tsp paprika
- 1 cup low-sodium chicken broth
- ⅔ cup sour cream *see note
- Salt and pepper to taste
- Fresh parsley for garnish, optional
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How to Make Chicken Stroganoff
1. In a large bowl add the chicken pieces and sprinkle the salt, garlic powder, and pepper over the top. Massage the seasonings into the chicken. Add the flour and toss the chicken in the flour to dredge. Shake off excess flour from each chicken piece and put in a clean bowl.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once heated thoroughly, add half the chicken in a single layer and cook each side for 2-3 minutes until it has a nice sear and the pieces are cooked through. Remove to a clean bowl. Add the remaining tablespoon of oil to the skillet. Once heated, add the remaining chicken and cook the same way and remove to the bowl.
3. Add the butter to the skillet along with the mushrooms and onion. Cook until the mushrooms have released all their moisture and is evaporated. Sauté until the mushrooms have a light sear. About 7-8 minutes.
4. Reduce the heat to medium if you haven’t already. Add the garlic, Worcestershire sauce, mustard, and paprika and cook for an additional minute before slowly whisking in the chicken broth. Scrape any browned bits from the bottom of the pan while whisking. After a minute, add the chicken back into the pan and simmer for 3-4 minutes to let the broth reduce slightly.
5. Stir in the sour cream remove from the heat. Add additional salt and pepper to taste.
6. Serve over mashed potatoes, egg noodles, or rice with a garnish of fresh parsley, if desired.
Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp coarse ground pepper
- ¼ cup flour
- 3 Tbsp canola oil separated
- 2 Tbsp butter
- 8 oz cremini mushrooms sliced
- 1 small yellow onion chopped
- 4 cloves garlic
- 1 ½ Tbsp Worcestershire sauce
- 1 ½ Tbsp Dijon mustard
- ¼ tsp paprika
- 1 cup low-sodium chicken broth
- ⅔ cup sour cream *see note
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
- In a large bowl add the chicken pieces and sprinkle the salt, garlic powder, and pepper over the top. Massage the seasonings into the chicken. Add the flour and toss the chicken in the flour to dredge. Shake off excess flour from each chicken piece and put in a clean bowl.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once heated thoroughly, add half the chicken in a single layer and cook each side for 2-3 minutes until it has a nice sear and the pieces are cooked through. Remove to a clean bowl. Add the remaining tablespoon of oil to the skillet. Once heated, add the remaining chicken and cook the same way and remove to the bowl.
- Add the butter to the skillet along with the mushrooms and onion. Cook until the mushrooms have released all their moisture and is evaporated. Sauté until the mushrooms have a light sear. About 7-8 minutes.
- Reduce the heat to medium if you haven’t already. Add the garlic, Worcestershire sauce, mustard, and paprika and cook for an additional minute before slowly whisking in the chicken broth. Scrape any browned bits from the bottom of the pan while whisking. After a minute, add the chicken back into the pan and simmer for 3-4 minutes to let the broth reduce slightly.
- Stir in the sour cream remove from the heat. Add additional salt and pepper to taste.
- Serve over mashed potatoes, egg noodles, or rice with a garnish of fresh parsley, if desired.
Notes
- If you use normal table or sea salt, use half the amount.
- *I suggest using full fat sour cream. Low fat or fat free is likely to curdle while heating.
- If your pan is smoking a lot or the chicken is burning, reduce the temperature. If you’re using a cast iron, it’s more likely to need the heat to be lowered.
- You can skip dredging the chicken in flour but it gives it a nice texture and a nicely looking sear.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- This won’t freeze due to the sour cream.
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