Homemade Chicken Stroganoff
ADVERTISEMENT
There’s nothing quite like a steaming bowl of stroganoff to chase away the chill of a cold evening. This classic Russian-inspired dish has been comforting families for generations, and my version—made with tender chicken and a velvety mushroom sauce—carries that same soul-soothing charm.
ADVERTISEMENT
I still remember my mom’s beef stroganoff simmering on the stove when I was a kid. The buttery aroma of mushrooms filling the kitchen always made me impatient for dinner. While I’ve swapped beef for chicken in this recipe, the nostalgic satisfaction remains—rich, hearty, and deeply comforting.
ADVERTISEMENT
Each bite brings juicy chicken and earthy mushrooms coated in a creamy sauce, brightened with Dijon mustard and Worcestershire. Served over egg noodles, mashed potatoes, or fluffy rice, it’s the kind of meal that feels like being wrapped in a warm blanket.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 2, cut into 1-inch pieces | Tender protein base |
| Garlic powder | 1/2 teaspoon | For seasoning |
| Salt & pepper | To taste | Adjust as needed |
| All-purpose flour | For dredging | Helps with browning |
| Olive oil | 3 tablespoons, divided | Cooking fat |
| Butter | 1 tablespoon | Adds richness |
| Cremini (baby bella) mushrooms | 8 ounces, sliced | Earthy flavor |
| Onion | 1/2 medium, chopped | Sweetness & depth |
| Dijon mustard | 1–2 tablespoons | Bright tang |
| Worcestershire sauce | 1–2 tablespoons | Savory depth |
| Garlic | 3 cloves, minced | Aromatic punch |
| Chicken broth | 2/3 cup | Sauce base |
| Sour cream (full-fat) | 1/2 cup | Creamy finish |
Instructions
- Cut chicken into 1-inch pieces. Season with garlic powder, salt, and pepper. Dredge lightly in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in two batches until browned and cooked through (about 3 minutes per side). Transfer to a plate.
- Add remaining olive oil and butter to the skillet. Stir in mushrooms and onion. Sauté 6–8 minutes until browned and liquid evaporates.
- Mix in Dijon, Worcestershire, and garlic. Cook for 1 minute.
- Pour in chicken broth, scraping up browned bits. Return chicken to skillet and cook for 2 minutes.
- Remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
- Serve immediately over egg noodles, mashed potatoes, or rice.
Notes & Tips
- Brown chicken, mushrooms, and onions well for maximum flavor.
- 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 crunchy finish.
