Description
A creamy and flavorful Chicken Mushroom Stroganoff made with tender chicken breasts, sautéed cremini mushrooms, onions, and a rich sour cream sauce seasoned with Dijon mustard and Worcestershire sauce. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
Vegetables and Sauce
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece evenly in flour to coat.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches for about 3 minutes per side until they are golden brown and reach an internal temperature of 165°F. For the second batch, add remaining olive oil if needed. Set the cooked chicken aside on a plate.
- Sauté the Vegetables: In the same pan, melt the butter. Add the sliced mushrooms and chopped onion, sauté for 6 to 8 minutes until the liquid evaporates and they develop a nice sear.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
- Deglaze the Pan: Pour in the chicken broth, scraping the browned bits off the bottom of the pan. Return the cooked chicken to the pan and cook for an additional 2 minutes, stirring occasionally to blend flavors.
- Finish with Sour Cream: Stir in the sour cream and warm through gently for about 1 minute. Avoid boiling to prevent the sauce from curdling. Taste and adjust seasoning with extra salt and pepper if needed.
Notes
- Use full-fat sour cream for a richer, creamier sauce.
- For best results, cook the chicken in batches to ensure a nice golden crust without crowding the pan.
- You can substitute cremini mushrooms with button or portobello mushrooms if preferred.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- To make it gluten free, use gluten-free flour for dredging.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
