Creamy Chicken Stroganoff 30 Minutes (Recipe for Printing)
Creamy chicken stroganoff, perfect for a quick comfort meal in June, features tender chicken, cremini mushrooms, Dijon, sour cream, and rich flavor. Save & click.
# What You Need:
→ Main
01 -
2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon garlic powder
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
All-purpose flour, for dredging
06 -
3 tablespoons olive oil, divided
07 -
1 tablespoon butter
08 -
8 ounces cremini mushrooms, sliced
09 -
1/2 medium yellow onion, finely chopped
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon Worcestershire sauce
12 -
3 cloves garlic, minced
13 -
2/3 cup chicken broth
14 -
1/2 cup full-fat sour cream
# How to Make It:
01 -
Place the chicken pieces in a bowl and season with garlic powder, salt, and black pepper. Toss to coat evenly with flour.
02 -
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken pieces in batches, turning to brown on all sides. Transfer browned chicken to a plate.
03 -
In the same skillet, add remaining olive oil and butter. Sauté the sliced mushrooms and chopped onion over medium heat until softened and golden, about 4-5 minutes.
04 -
Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook, stirring constantly, for 1 minute to blend flavors.
05 -
Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the skillet. Return the chicken and any juices to the pan. Simmer for 2 minutes.
06 -
Reduce heat to low and gently stir in sour cream. Heat through without bringing to a boil. Check seasoning and adjust with salt and pepper as needed.
07 -
Serve the creamy chicken stroganoff hot, garnishing as desired.
# Extra Tips:
01 -
Use full-fat sour cream for a richer, silkier sauce. Avoid boiling after adding sour cream to prevent curdling.