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Rich Chicken Stroganoff Recipe

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★★★★★

4.9 from 128 reviews

Rich Chicken Stroganoff is a creamy, savory dish featuring tender chicken pieces seared to perfection and simmered in a luscious sauce made from mushrooms, onions, Dijon mustard, Worcestershire sauce, garlic, chicken broth, and full-fat sour cream. This comforting recipe combines classic Stroganoff flavors with a rich, velvety texture, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Coating

  • 2 chicken breast halves, cut into 1-inch pieces
  • 1/2 tsp garlic powder
  • Salt and black pepper, as desired
  • Flour, for coating the chicken pieces

For Cooking and Sauce

  • 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

  1. Prepare and Coat the Chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Coat each chicken piece lightly and evenly in flour to help create a nice crust during cooking.
  2. Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the coated chicken pieces without overcrowding the pan. Cook for about 3 minutes on each side until golden brown and cooked through (165°F internal temperature), flipping once. Transfer the cooked chicken to a plate. For the second batch, add an additional tablespoon of olive oil if needed, cook the remaining chicken, and combine on the plate.
  3. Sauté the Mushrooms and Onions: Reduce heat to medium in the same skillet, add 1 tablespoon olive oil and butter. Once melted, add sliced cremini mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until the mushrooms and onions release their moisture, it evaporates, and mushrooms are nicely seared. This builds a rich flavor base for the sauce.
  4. Flavor with Mustard, Worcestershire, and Garlic: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly until fragrant, allowing the garlic flavor to infuse without burning.
  5. Deglaze, Simmer, and Return Chicken: Pour in chicken broth, scraping up browned bits from the skillet bottom with a wooden spoon to add depth to the sauce. Return the browned chicken to the skillet and simmer for about 2 minutes, stirring occasionally, to meld flavors and heat the chicken through.
  6. Finish with Sour Cream and Serve: Reduce heat to low and stir in sour cream until sauce is smooth. Heat through about 1 minute without boiling to avoid curdling. Taste and adjust seasoning with salt and black pepper before serving. For extra silkiness, use full-fat sour cream as preferred.

Notes

  • Ensure not to overcrowd the skillet when browning chicken to achieve a golden crust.
  • Use full-fat sour cream to get a creamy, rich texture and avoid curdling by not boiling the sauce after adding sour cream.
  • Adjust Dijon mustard and Worcestershire sauce quantities according to taste preferences.
  • For a thicker sauce, you can add a little more flour to chicken coating or cook the sauce slightly longer to reduce.
  • This dish pairs wonderfully with egg noodles, rice, or mashed potatoes.

Keywords: Chicken Stroganoff, Creamy Chicken, Mushroom Sauce, Easy Dinner, Comfort Food, Quick Chicken Recipe

Find it online: https://jedentaglecker.com/rich-chicken-stroganoff-recipe/