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Easy Chicken Stroganoff Recipe

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4.1 from 2 reviews

A quick and creamy chicken stroganoff recipe featuring tender chicken pieces sautéed with mushrooms and onions, simmered in a tangy sour cream sauce seasoned with mustard and Worcestershire sauce. Perfectly served over egg noodles for a comforting and easy weeknight meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chicken

  • 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour, for dredging

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

  1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces and season them liberally with salt and freshly ground black pepper. Dredge the chicken pieces thoroughly in the 1/4 cup all-purpose flour to coat evenly.
  2. Brown the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Working in batches if necessary, add the floured chicken pieces and cook until lightly browned on both sides, about 3 minutes per side. Remove the chicken to a plate and set aside. If browning a second batch, add the remaining tablespoon of olive oil before cooking.
  3. Sauté mushrooms and onions: Add butter to the same skillet. Once melted, add the sliced cremini mushrooms and chopped yellow onion. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the onions soften, about 6 to 8 minutes.
  4. Add seasoning and garlic: Stir in dry mustard powder, Worcestershire sauce, and minced garlic. Cook the mixture for about 1 minute to allow the flavors to meld.
  5. Deglaze the pan: Pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to loosen any browned bits. This adds depth to the sauce.
  6. Simmer with chicken: Return the browned chicken pieces to the skillet. Let everything simmer together for a few minutes, stirring occasionally, to fully cook the chicken and thicken the sauce slightly.
  7. Finish the sauce: Reduce the heat to low, then gently stir in the sour cream until fully incorporated. Adjust seasoning with salt and pepper as needed. Heat through but avoid boiling to prevent sour cream from curdling.
  8. Serve: Spoon the creamy chicken stroganoff over cooked egg noodles or mashed potatoes. Enjoy immediately for best flavor and texture.

Notes

  • For a gluten-free version, use gluten-free flour or cornstarch for dredging and ensure Worcestershire sauce is gluten-free.
  • To keep the sour cream from curdling, add it at low heat and avoid boiling.
  • Cremini mushrooms can be substituted with white button mushrooms if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with a side of steamed green vegetables or a fresh salad for a complete meal.

Find it online: https://allcookedup.com/easy-chicken-stroganoff-recipe/