Easy Chicken Stroganoff
This creamy chicken stroganoff is a quick, one-pan dinner made with tender chicken, mushrooms, and a savory sour cream sauce. Perfect over noodles or mashed potatoes for a family-friendly comfort meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: American / European-inspired
Ingredients
Chicken & Dredge
2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
¼ cup all-purpose flour (for dredging)
Kosher salt and freshly ground black pepper, to taste
Pan & Sauce
3 tablespoons olive oil (divided)
1 tablespoon unsalted 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
½ cup sour cream
To Serve
Cooked egg noodles, mashed potatoes, or rice
Optional: Fresh parsley or thyme for garnish
Instructions
Prep the Chicken
Pat chicken dry and cut into 1-inch pieces. Season with salt and pepper. Toss with flour to coat evenly.
Brown the Chicken
In a large skillet over medium-high heat, heat 2 tbsp olive oil. Sauté chicken in batches, 2–3 minutes per side until lightly browned. Transfer to a plate.
Sauté Vegetables
Add remaining 1 tbsp olive oil and the butter. Add mushrooms and onions. Cook for 6–8 minutes, stirring occasionally, until golden and soft.
Build the Sauce
Stir in dry mustard, Worcestershire sauce, and garlic. Cook for 1 minute until fragrant.
Deglaze & Simmer
Add chicken broth, scraping up browned bits. Return chicken to the skillet and simmer for 5–7 minutes until cooked through.
Finish the Sauce
Reduce heat to low. Stir in sour cream until creamy. Adjust salt and pepper to taste.
Serve & Enjoy
Spoon over hot egg noodles or mashed potatoes. Garnish with fresh herbs if desired.
Notes
Protein Swap: Use boneless chicken thighs for extra juiciness, or ground chicken for speed.
Sour Cream Tip: Add at low heat to prevent curdling. Greek yogurt also works!
Mushroom Varieties: Try button, wild, or portobello for different flavors.
Make-Ahead: Prepare up to 1 day ahead and reheat gently with a splash of broth.
Storage: Refrigerate for up to 3 days. Freeze sauce without sour cream up to 1 month.
Find it online: https://allcookedup.com/easy-chicken-stroganoff/
