Why You’ll Love This Recipe

• Quick and satisfying—ready in half an hour.

• Tangy sour cream sauce balanced with Dijon mustard and Worcestershire for depth.

• Uses everyday ingredients you may already have in your pantry.

• Easily adaptable with different proteins or vegetables.

• Comfort food at its best—creamy, savory, and full of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Garlic powder

• Salt and pepper

• Flour, for dredging

• Olive oil

• Butter

• Cremini mushrooms, sliced

• Yellow onion, chopped

• Dijon mustard

• Worcestershire sauce

• Garlic cloves, minced

• Chicken broth

• Full-fat sour cream

Directions

1. Cut chicken into 1-inch pieces. Season with garlic powder, salt, and pepper, then dredge lightly in flour.

2. Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Cook chicken in 2 batches, about 3 minutes per side, until golden and cooked through (165°F). Add 1 tablespoon oil for the second batch if needed. Transfer chicken to a plate.

3. Melt butter in the same skillet. Add mushrooms and onion; sauté 6–8 minutes until softened, liquid has evaporated, and mushrooms are nicely seared.

4. Stir in Dijon mustard, Worcestershire sauce, and garlic; cook 1 minute.

5. Pour in chicken broth, scraping up browned bits from the bottom. Return chicken to the skillet and cook 2 minutes, stirring occasionally.

6. Reduce heat to low. Stir in sour cream and warm through gently, about 1 minute—do not boil to avoid curdling.

7. Season to taste with additional salt and pepper. Serve immediately over rice, egg noodles, or mashed potatoes.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use chicken thighs for a richer flavor and more tenderness.

• Swap chicken for beef strips for a classic beef stroganoff twist.

• Add a handful of spinach or peas for extra vegetables.

• Use Greek yogurt in place of sour cream for a lighter option.

• Stir in fresh herbs like parsley or dill before serving.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth to loosen the sauce.

• Not recommended for freezing, as sour cream can separate when thawed.

FAQs

Can I make this gluten-free?
Yes—use cornstarch instead of flour for dredging and ensure Worcestershire sauce is gluten-free.

Can I use chicken thighs instead?
Absolutely—they’re juicier and less likely to dry out.

What’s the best way to keep the sour cream from curdling?
Keep the heat low when adding it and avoid boiling.

Can I make this ahead?
You can prepare the sauce and chicken separately, then combine and reheat gently before serving.

What can I serve with chicken stroganoff?
Egg noodles are classic, but mashed potatoes, rice, or crusty bread work beautifully.

Can I add wine to the sauce?
Yes—a splash of dry white wine when deglazing adds depth.

How do I thicken the sauce more?
Let it simmer a bit longer before adding sour cream, or whisk in a little cornstarch slurry.

Can I double the recipe?
Yes—use a large skillet and cook the chicken in batches to keep it from steaming.

What mushrooms work best?
Cremini are great, but white button or baby bellas work too.

Conclusion

Chicken Stroganoff is a creamy, savory, and tangy dish that brings classic comfort to your dinner table in just 30 minutes. Whether you serve it over noodles, rice, or potatoes, it’s sure to become a go-to favorite for both busy nights and cozy weekends.

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