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Creamy Chicken Stroganoff served as a delicious featured image.

Easy Chicken Stroganoff

This Chicken Stroganoff recipe delivers a creamy and tangy flavor profile by combining chicken, mushrooms, and a rich sour cream sauce. Browning the chicken and mushrooms is crucial for depth, while the addition of Dijon mustard and white wine elevates the acidity to balance the richness. Serve over egg noodles for a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour or gluten-free blend
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine optional
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup sour cream full-fat
  • 2 tablespoons chopped fresh parsley, for garnish
  • Cooked egg noodles, for serving

Equipment

  • Large bowl
  • large skillet
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • spatula
  • Serving bowls
  • Pot for noodles

Method
 

  1. Prepare the Chicken: In a large bowl, combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
  2. Brown the Chicken: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches to avoid overcrowding) and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics: Add the remaining 2 tablespoons of butter to the skillet. Add the onion and cook until softened and translucent, about 5 minutes. Add the mushrooms and cook until softened and browned, about 8-10 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  4. Deglaze the Pan: Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
  5. Create the Sauce: Stir in the Dijon mustard and Worcestershire sauce. Reduce the heat to low and gently stir in the sour cream. Do not boil the sauce after adding the sour cream, or it may curdle.
  6. Combine and Serve: Return the chicken to the skillet and simmer for 5 minutes, until heated through. Stir in the parsley. Serve immediately over cooked egg noodles.

Notes

For best results, use full-fat sour cream. Add sour cream off the heat to prevent curdling. Browning the chicken and mushrooms in batches is crucial for flavor development. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. You can substitute Greek yogurt for sour cream, but the flavor will be slightly different. Serve with rice or mashed potatoes if you don't have egg noodles.