Description
Easy Chicken Stroganoff is a comforting and creamy dish featuring sautéed chicken pieces and mushrooms simmered in a flavorful sauce made with sour cream, mustard, and Worcestershire sauce. Served over egg noodles, this classic recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
- Kosher salt and freshly ground black pepper, to taste
Cooking
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
Serving
- Egg noodles, for serving
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season them liberally with salt and pepper, then toss the pieces in the 1/4 cup of flour to coat lightly.
- Brown Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken pieces in batches if necessary, browning them lightly for about 3 minutes per side. Remove cooked chicken to a plate and set aside. Add the remaining tablespoon of oil if needed for additional batches.
- Sauté Vegetables: Add butter to the pan, then add the sliced cremini mushrooms and chopped onion. Cook until the mushrooms release their liquid and it evaporates, about 6 to 8 minutes.
- Add Flavors: Stir in the dry mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute to let the flavors meld.
- Deglaze and Simmer: Pour in the chicken broth while scraping up any browned bits from the bottom of the pan using a wooden spoon. Return the cooked chicken to the skillet and let everything simmer for a few minutes, stirring occasionally.
- Finish with Sour Cream: Reduce heat to low, then stir in the sour cream until the sauce is creamy and smooth. Adjust seasoning with salt and pepper to taste.
- Serve: Spoon the chicken stroganoff over cooked egg noodles or mashed potatoes and enjoy immediately.
Notes
- For a thicker sauce, cook the mushroom and onion mixture until most of the liquid evaporates before adding broth.
- You can substitute Greek yogurt for sour cream to reduce fat content but add it at the end to avoid curdling.
- Use gluten-free flour or cornstarch for dredging if gluten-free is needed.
- Serve with parsley garnish for added color and freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
