Chicken Stroganoff Ingredients
- Chicken Breasts: Cut into bite-sized pieces, they become incredibly tender and soak up all the delicious flavors of the sauce.
- Mushrooms: I prefer using baby bellas (cremini) for their rich, earthy flavor, but white mushrooms work too.
- Onion & Garlic: The aromatic base that makes the sauce downright irresistible.
- Chicken Broth: Gives the luscious sauce great body and flavor.
- Sour Cream: Provides that signature tangy creaminess that stroganoff is famous for. Use full-fat for best taste and texture.
- Dijon Mustard & Worcestershire Sauce: This duo is essential for achieving that quintessential stroganoff flavor we all crave.
Frequently Asked Questions
- Can I use Greek yogurt instead of sour cream? While Greek yogurt can work in a pinch, it simply doesn’t have the same rich, tangy flavor as real sour cream. The sauce may also end up thinner and more prone to curdling.
- What can I serve with chicken stroganoff? My favorite pairings are buttered egg noodles, creamy mashed potatoes, steamed rice, roasted veggies, or a fresh green salad.
- How do I store leftovers? Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce back up.
Top Tips & Fun Variations
- For maximum flavor, don’t rush the steps where you sear the chicken, mushrooms, and onions until they’re nicely browned. Getting a good sear makes all the difference.
- For an extra rich sauce, stir in a pat of butter along with the sour cream at the end.
- My mom always added a pinch of nutmeg to her stroganoff sauce for just a hint of warmth – such a fun twist!
- Try using smoked paprika instead of black pepper when seasoning the chicken for a smoky kick.
- Stir in a handful of baby spinach or frozen peas at the end for a pop of color and nutrients.
- If you’re really feeling indulgent, garnish each serving with a dollop of extra sour cream and some crispy fried shallots on top.
Make-Ahead Convenience
While chicken stroganoff is best enjoyed fresh off the stove, you can partially prep it ahead if needed:
- Cut up the chicken and store it in the fridge until ready to cook.
- Slice the mushrooms and chop the onions and garlic a day in advance.
- The sauce can be made 2-3 days ahead and stored in the fridge. Simply reheat it gently on the stovetop, adding a splash of broth to thin it out if needed. Then add the cooked chicken just before serving.
Ingredients
2 chicken breasts cut into 1-inch pieces
1/2 teaspoon garlic powder
Salt and pepper to taste
All-purpose flour for dredging
3 tablespoons olive oil divided
1 tablespoon butter
8 ounces cremini baby bella mushrooms, sliced
1/2 medium onion chopped
1-2 tablespoons Dijon mustard to taste
1-2 tablespoons Worcestershire sauce to taste
3 cloves garlic minced
2/3 cup chicken broth
1/2 cup full-fat sour cream.
Instructions
Cut the chicken into 1-inch pieces and season with garlic powder, salt and pepper. Dredge in flour, shaking off excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
Serve immediately over egg noodles, mashed potatoes or rice.
Notes
For maximum flavor, brown the chicken, mushrooms and onions well.
Add a pat of butter with the sour cream for extra richness.
Stir in spinach or peas for added nutrition and color.
Garnish with crispy fried shallots for a fun crunch.
