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Rich Chicken Stroganoff

Tender chicken pieces in a silky, tangy sour cream sauce with golden mushrooms and onions, ready in 30 minutes using one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breast halves cut into 1-inch pieces (about 1-1.5 lbs)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour for coating
  • 2 tablespoons olive oil plus extra as needed
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms sliced 1/4 inch thick
  • 1/2 medium onion chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic minced
  • 2/3 cup chicken broth
  • 1/2 cup full-fat sour cream at room temperature

Equipment

  • Large deep skillet
  • wooden spoon
  • Shallow bowl for flour
  • Plate for cooked chicken
  • Meat Thermometer

Method
 

  1. Cut chicken breasts into uniform 1-inch pieces. Pat dry with paper towels. Season with garlic powder, salt, and black pepper. Lightly coat in flour, shaking off excess.
  2. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add half the chicken pieces in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through to 165°F. Transfer to a plate. Add more oil if needed and repeat with remaining chicken.
  3. Reduce heat to medium. Add 1 tablespoon each of olive oil and butter to the skillet. Once butter melts, add sliced mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates completely, leaving mushrooms golden-brown.
  4. Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in chicken broth and scrape up browned bits from bottom of pan with a wooden spoon. Return browned chicken and any accumulated juices to the skillet. Simmer for 2 minutes.
  6. Reduce heat to low and remove pan from heat for 30 seconds. Stir in room-temperature sour cream until sauce is smooth and creamy. Return to low heat for 1 minute to warm through. Do not let boil.
  7. If sauce separates, immediately remove from heat and whisk in 1 tablespoon cold sour cream. Taste and adjust seasoning with salt and pepper. Serve immediately over egg noodles, rice, or mashed potatoes.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Store noodles or rice separately if possible. Freezes for up to 3 months.
Reheating: Reheat gently on stovetop over low heat, stirring frequently. Add splash of chicken broth if too thick. Microwave on 50% power in 1-minute intervals, stirring between. Never use high heat as it will break the sauce.
Make-Ahead: Cook chicken and mushrooms up to 2 days ahead. Store separately and make sauce fresh when serving. Can prepare up to adding sour cream, refrigerate, then finish when ready to serve.
Substitutions: Use chicken thighs for more tender results. Greek yogurt can replace half the sour cream for lighter version. Mix different mushroom types for complex flavor. Whole grain mustard works instead of Dijon.
Tips: Use full-fat sour cream at room temperature. Don't let sauce boil after adding sour cream. Light flour coating only—excess makes sauce gummy. Cook chicken in batches for proper browning. Scrape browned bits from pan for extra flavor.
Variations: Add 1/4 cup white wine with broth. Stir in paprika for smokiness. Add bell peppers with mushrooms or peas at the end. Use 1 teaspoon tomato paste for richer color.