Chicken Stroganoff

This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes! If you enjoy beef stroganoff, chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce! My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.

Ingredients:
2 chicken breasts
½ teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
3 tablespoons olive oil divided
1 tablespoon butter
8 ounces cremini mushrooms sliced
½ large onion chopped
1 tablespoon Dijon mustard or more, to taste
1 tablespoon Worcestershire sauce or more, to taste
3 cloves garlic minced
⅔ cup chicken broth
½ cup full fat sour cream

Instructions:
Cut the chicken into 1″ pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn’t over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
Stir in the sour cream and let it heat through for about a minute or so (don’t let it bubble too much or there’s a chance it’ll curdle). Season with more salt & pepper as needed and serve immediately over rice, mashed potatoes or egg noodles.

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