Name: Chicken Stroganoff
Prep time: 10 min
Cook time: PT-487323H39M
Total time: 30 min
Cuisine: American
Ingredients: 2 chicken breasts; 1/2 teaspoon garlic powder; Salt & pepper to taste; Flour for dredging; 3 tablespoons olive oil, divided; 1 tablespoon butter; 8 ounces cremini mushrooms, sliced; 1/2 medium onion, chopped; 1 tablespoon Dijon mustard (or more, to taste); 1 tablespoon soy sauce (or more, to taste); 3 cloves garlic, minced; 2/3 cup chicken broth; 1/2 cup full-fat sour cream

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This easy Chicken Stroganoff is a creamy, comforting dish that’s perfect for busy weeknights. Tender chicken pieces are simmered in a rich and tangy sour cream sauce, complemented by flavorful mushrooms and a hint of Dijon mustard. Ready in just 30 minutes, this dish is a quick and satisfying meal the whole family will love.

Why You’ll Love This Recipe

Chicken Stroganoff brings all the creamy goodness of the classic beef stroganoff, but with a lighter twist. The chicken is cooked to tender perfection and combined with a deliciously rich sour cream sauce, making each bite comforting and full of flavor. The addition of Dijon mustard and soy sauce adds a tangy depth to the sauce, while the mushrooms give the dish a savory umami kick. This recipe is simple, quick, and incredibly satisfying, making it the ideal choice for a busy weeknight or any time you’re craving a creamy, hearty meal. Chicken Stroganoff

Ingredients

2 chicken breasts
1/2 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
3 tablespoons olive oil, divided
1 tablespoon butter
8 ounces cremini mushrooms, sliced
1/2 medium onion, chopped
1 tablespoon Dijon mustard (or more, to taste)
1 tablespoon soy sauce (or more, to taste)
3 cloves garlic, minced
2/3 cup chicken broth
1/2 cup full-fat sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cut the chicken into 1-inch pieces. Sprinkle with garlic powder, salt, and pepper, then coat each piece in flour.
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding the pan. Cook each batch for about 3 minutes per side, until the chicken is cooked through (165°F) and lightly browned. Remove the chicken from the skillet and set aside.
Add the butter to the pan and let it melt. Add the mushrooms and onions and sauté for 6-8 minutes, until the water from the mushrooms cooks off and the mushrooms get a nice sear.
Stir in the Dijon mustard, soy sauce, and minced garlic. Cook for about 1 minute.
Add the chicken broth to the pan and scrape up any browned bits from the bottom of the skillet. Return the chicken to the pan and cook for another 2 minutes, stirring occasionally.
Stir in the sour cream and heat through for about 1 minute, being careful not to let it bubble too much to avoid curdling.
Taste and adjust seasoning with more salt and pepper, if needed. Serve immediately.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Add vegetables: You can add other vegetables like peas, spinach, or bell peppers to make the dish more colorful and nutritious.
Use different protein: Swap the chicken for turkey for a slight variation.
Dairy-free option: For a dairy-free version, substitute the sour cream with coconut cream or a dairy-free sour cream alternative.
Spicy version: Add a pinch of red pepper flakes or some hot sauce to give the sauce a spicy kick.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat, stirring occasionally, to prevent the sauce from separating. You can also microwave the dish in short intervals, stirring in between.

FAQs

Can I use other types of mushrooms?

Yes, you can use white mushrooms, shiitake mushrooms, or any other variety of mushrooms you prefer.

Can I make this recipe ahead of time?

While this recipe is best enjoyed fresh, you can make it up to a day in advance. Just reheat gently to prevent curdling of the sour cream sauce.

How can I make the sauce thicker?

If you’d like a thicker sauce, you can add a bit of flour or cornstarch mixed with water to the sauce. Stir it in and let it simmer until thickened.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe. They’ll add a bit more flavor and moisture to the dish.

Can I freeze Chicken Stroganoff?

Chicken Stroganoff can be frozen, but keep in mind that the sour cream may change the texture when thawed. To freeze, store it in an airtight container for up to 2 months. Reheat it slowly on the stove and add a bit of broth if needed to restore the sauce.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend to dredge the chicken, and make sure the soy sauce is gluten-free.

Can I add more sour cream to the sauce?

Absolutely! If you prefer a richer, creamier sauce, feel free to add more sour cream to taste.

How do I know when the chicken is fully cooked?

Chicken should be cooked to an internal temperature of 165°F (75°C). You can check with a meat thermometer to ensure it’s fully cooked.

Can I use low-fat sour cream?

Yes, you can use low-fat sour cream, but the texture and flavor may be slightly different. Full-fat sour cream provides a creamier and more indulgent sauce.

What can I serve with Chicken Stroganoff?

Chicken Stroganoff pairs wonderfully with rice, egg noodles, mashed potatoes, or steamed vegetables for a complete meal.

Conclusion

This Chicken Stroganoff is a perfect balance of creamy, savory, and tangy flavors, all brought together in one quick and easy dish. The tender chicken, sautéed mushrooms, and rich sour cream sauce make it a comforting meal for any night of the week. Whether you serve it with rice, noodles, or potatoes, this dish will quickly become a favorite in your recipe rotation. Enjoy the creamy goodness in every bite!