Rich Chicken Stroganoff Recipe
Introduction
Rich Chicken Stroganoff is a creamy and comforting dish that combines tender chicken with savory mushrooms and a tangy sour cream sauce. Perfect for a cozy dinner, this recipe delivers classic flavors with an easy-to-follow method.
Ingredients
- 2 chicken breast halves
- 1/2 tsp garlic powder
- Salt and black pepper, as desired
- Flour, for coating
- 2 tbsp olive oil, plus extra as needed
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard (or to taste)
- 1 tbsp Worcestershire sauce (or to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Step 1: Season chicken breasts with garlic powder, salt, and black pepper. Lightly coat each breast in flour, shaking off any excess.
- Step 2: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- Step 3: In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Sauté sliced mushrooms and chopped onion until tender and browned, about 5 minutes.
- Step 4: Add minced garlic, Dijon mustard, and Worcestershire sauce to the skillet. Cook for 1-2 minutes until fragrant.
- Step 5: Pour in the chicken broth and bring to a simmer. Allow the liquid to reduce slightly, about 3-4 minutes.
- Step 6: Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Return the chicken breasts to the skillet, coating them well with the sauce.
- Step 7: Serve hot over egg noodles, rice, or mashed potatoes for a hearty meal.
Tips & Variations
- For extra flavor, marinate the chicken in a bit of lemon juice and garlic powder before cooking.
- Swap cremini mushrooms for button or shiitake mushrooms for a different twist.
- Add a splash of white wine when adding the chicken broth for depth of flavor.
- Use Greek yogurt instead of sour cream for a lighter sauce, but add it off the heat to prevent curdling.
Storage
Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to avoid curdling the sauce. You can also freeze the dish for up to 1 month, thawing overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of chicken?
Yes, boneless, skinless chicken thighs can be used for a juicier result. Adjust cooking time accordingly, as thighs may take slightly longer than breasts.
Is it necessary to coat the chicken in flour?
Coating the chicken in flour helps create a light crust and thickens the sauce slightly, but you can skip this step if you prefer a lighter version of the dish.
PrintRich Chicken Stroganoff Recipe
This Rich Chicken Stroganoff recipe features tender chicken breasts cooked in a creamy mushroom sauce enriched with Dijon mustard and Worcestershire sauce. Perfectly seasoned and sautéed, the dish offers a comforting, flavorful meal best served over egg noodles, rice, or mashed potatoes for a satisfying experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Chicken
- 2 chicken breast halves
- 1/2 tsp garlic powder
- Salt and black pepper, as desired
- Flour, for coating
- 2 tbsp olive oil, plus extra as needed
Sauce and Vegetables
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard (or to taste)
- 1 tbsp Worcestershire sauce (or to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Season the Chicken: Season the chicken breasts evenly with garlic powder, salt, and black pepper, then lightly coat each piece with flour to help achieve a golden crust when cooked.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the floured chicken breasts and cook until they turn golden brown and are cooked through, approximately 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set it aside to rest.
- Sauté Mushrooms and Onion: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted and heated, add the sliced cremini mushrooms and chopped onions. Sauté until they are tender and lightly browned, about 5-6 minutes.
- Add Flavorings: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce into the mushroom and onion mixture. Cook for an additional 1 to 2 minutes until the garlic is fragrant and the flavors meld together.
- Simmer with Chicken Broth: Pour in the chicken broth, bringing the mixture to a gentle simmer. Allow it to reduce slightly by simmering for 3-4 minutes to concentrate the flavors.
- Finish the Sauce: Reduce the heat to low and stir in the full-fat sour cream until the sauce is creamy and well combined. Avoid boiling to prevent sour cream from curdling.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, coating them thoroughly with the creamy sauce. Heat through for another 2-3 minutes to meld flavors together.
- Serve: Serve the rich chicken stroganoff hot over your choice of egg noodles, rice, or mashed potatoes for a complete meal.
Notes
- To prevent the sour cream from curdling, always add it on low heat and avoid boiling after adding it.
- Flouring the chicken helps create a nice crust and thickens the sauce slightly as the flour cooks out.
- Adjust the Dijon mustard and Worcestershire sauce amounts to your preferred taste for tanginess and depth.
- Use full-fat sour cream for the best creamy texture, but low-fat can be substituted with slight changes in creaminess.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Keywords: Chicken Stroganoff, creamy chicken recipe, mushroom chicken, skillet chicken dish, easy chicken dinner
