Creamy Chicken Stroganoff (Recipe for Printing)
Tender chicken, mushrooms, and tangy sour cream sauce combine in a cozy one-pan meal ready in just 30 minutes.
# What You’ll Need:
→ Protein
01 -
2 chicken breasts, cut into 2.5 cm pieces
→ Seasonings
02 -
1/2 teaspoon garlic powder
03 -
Salt and freshly ground black pepper to taste
04 -
All-purpose flour for dredging
→ Aromatics
05 -
3 tablespoons olive oil, divided
06 -
1 tablespoon unsalted butter
07 -
225 g cremini mushrooms, sliced
08 -
1/2 medium onion, finely chopped
09 -
3 cloves garlic, minced
→ Sauce
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon Worcestershire sauce
12 -
160 ml chicken broth
13 -
120 ml full-fat sour cream
# Steps to Prepare:
01 -
Season chicken pieces with garlic powder, salt, and pepper. Lightly dredge in flour, shaking off excess.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown on all sides, about 4-5 minutes. Transfer to a plate.
03 -
Add remaining tablespoon of olive oil and butter to the same pan. Add mushrooms and onions, sautéing until softened and golden, about 5-7 minutes.
04 -
Add Dijon mustard, Worcestershire sauce, and minced garlic to the pan. Cook for 1 minute until fragrant.
05 -
Pour in chicken broth, scraping up browned bits from the bottom of the pan. Return chicken to the pan and simmer for 2 minutes to reheat and blend flavors.
06 -
Reduce heat to low. Stir in sour cream until incorporated, heating through without boiling to prevent curdling. Adjust seasoning if needed and serve immediately.
# Helpful Advice:
01 -
Serve over egg noodles, rice, or mashed potatoes for a complete meal.
02 -
For a tangier sauce, add more Dijon mustard or Worcestershire sauce to taste.
03 -
This dish doesn't reheat well due to the sour cream, so it's best enjoyed fresh.