Rich Chicken Stroganoff Recipe
Introduction
Rich Chicken Stroganoff is a creamy, comforting dish that transforms simple chicken breasts into a flavorful meal. With tender mushrooms and a velvety sauce, it’s perfect served over egg noodles or rice for a satisfying dinner.
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 the chicken breasts with garlic powder, salt, and black pepper. Lightly coat each piece with flour.
- Step 2: Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken until it is golden brown and cooked through, then remove and set aside.
- Step 3: In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté the sliced mushrooms and chopped onion until tender.
- Step 4: Add minced garlic, Dijon mustard, and Worcestershire sauce. Cook for 1 to 2 minutes until fragrant.
- Step 5: Pour in the chicken broth and bring the mixture to a simmer. Allow it to reduce slightly.
- Step 6: Lower the heat and stir in the sour cream until the sauce is creamy. Return the chicken to the skillet, coating it well with the sauce.
- Step 7: Serve the stroganoff hot over egg noodles, rice, or mashed potatoes.
Tips & Variations
- For extra richness, use full-fat sour cream and avoid boiling the sauce after adding it to prevent curdling.
- Swap cremini mushrooms with button mushrooms if preferred.
- Add a splash of white wine before the broth for a subtle depth of flavor.
- Use fresh garlic instead of powder for more intense garlic flavor in the chicken seasoning.
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sour cream from separating. If the sauce thickens too much, stir in a little chicken broth or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness and flavor. Adjust cooking time to ensure they are cooked through.
Is it possible to make this recipe dairy-free?
You can substitute sour cream with a dairy-free yogurt or coconut cream, but the sauce texture and flavor will be slightly different. Use caution when heating to avoid curdling.
PrintRich Chicken Stroganoff Recipe
This Rich Chicken Stroganoff is a creamy, flavorful dish featuring tender chicken breasts coated in a savory mushroom sauce with garlic, Dijon mustard, and Worcestershire sauce. Perfectly balanced with sour cream, this stovetop recipe is a comforting classic served best over egg noodles, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the 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
For the Sauce
- 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 and coat chicken: Season the chicken breasts with garlic powder, salt, and black pepper evenly. Lightly coat each breast in flour, shaking off any excess to prepare for browning.
- Cook chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the floured chicken breasts and cook until golden brown and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and onions: In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the sliced cremini mushrooms and chopped onion. Sauté until the mushrooms are tender and onions are translucent, about 5 minutes.
- Add seasonings: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook for 1 to 2 minutes until the mixture is fragrant and well combined.
- Simmer with broth: Pour in the chicken broth and bring the skillet contents to a simmer. Allow the liquid to reduce slightly, intensifying the flavors and thickening the sauce, for about 3-4 minutes.
- Finish sauce and combine: Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat well and heat through for 2-3 minutes.
- Serve: Serve the rich chicken stroganoff hot over your choice of egg noodles, rice, or mashed potatoes for a hearty and satisfying meal.
Notes
- For a thicker sauce, add a little more flour when coating the chicken or simmer the sauce longer to reduce further.
- Use full-fat sour cream for the creamiest texture; low-fat versions may cause the sauce to curdle.
- Adjust Dijon mustard and Worcestershire sauce to taste for desired tanginess and depth.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Keywords: Chicken Stroganoff, creamy chicken recipe, mushroom sauce chicken, stovetop chicken dinner, easy chicken stroganoff
