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A plate of creamy chicken stroganoff with sautéed mushrooms, served alongside mashed potatoes, garnished with fresh parsley.

Chicken Stroganoff

This creamy chicken stroganoff is packed with tender chicken, earthy mushrooms, and a rich, tangy sauce that’ll make your taste buds sing.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: chicken stroganoff, comfort food, creamy chicken, easy dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 355kcal
Cost: $12

Equipment

  • 1 Large skillet Used for cooking chicken and making the sauce
  • 1 Sharp knife For cutting chicken into even pieces and slicing mushrooms
  • 2 Mixing bowls One for seasoning chicken and another for dredging in flour
  • 1 Wooden spoon or spatula Perfect for scraping browned bits when deglazing the pan
  • 1 Measuring cups and spoons For accurately measuring liquids and seasonings
  • 1 Meat thermometer (optional) To ensure the chicken reaches an internal temperature of 165°F

Ingredients

  • 2.2 chicken breasts boneless skinless cut into bite-sized pieces
  • 0.5 teaspoon garlic powder adds a mild garlic flavor
  • Salt & pepper to taste season to your preference
  • Flour for dredging use all-purpose flour to coat the chicken
  • 3.3 tablespoons olive oil divided for cooking chicken and sautéing veggies
  • 1.1 tablespoon butter for sautéing
  • 8.8 ounces cremini mushrooms sliced earthy and rich in flavor
  • 0.55 medium onion chopped for depth of flavor
  • 1.1 tablespoon Dijon mustard adds tanginess more to taste
  • 1.1 tablespoon Worcestershire sauce enhances flavor more to taste
  • 3 cloves garlic minced for a robust garlic taste
  • 0.75 cup chicken broth low sodium preferred
  • 0.55 cup full-fat sour cream for a creamy finish

Instructions

  • Cut the chicken into 1-inch pieces. Season with garlic powder, salt, and pepper, then dredge each piece in flour.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, browning each side for about 3 minutes or until cooked through and golden. Once done, set the chicken aside.
  • Add butter to the same pan and let it melt. Stir in the mushrooms and onions, sautéing for 6-8 minutes until they release moisture and become nicely browned.
  • Add the Dijon mustard, Worcestershire sauce, and minced garlic. Sauté for about 1 minute to infuse the flavors.
  • Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the chicken and cook for an additional 2 minutes, stirring occasionally.
  • Add the sour cream, stirring to combine, and let it heat through for a minute. Be careful not to let it boil to avoid curdling. Season with more salt and pepper if needed and serve immediately.

Notes

This dish is perfect for a cozy dinner, pairing tender chicken with a rich creamy sauce. Serve it over rice, pasta, or mashed potatoes for a full meal.

Nutrition

Serving: 250g | Calories: 355kcal | Carbohydrates: 10g | Protein: 28g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 420mg | Potassium: 800mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg