Chicken Stroganoff
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
345 kcal
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Course
Main Course
Chicken Stroganoff
Description
This recipe starts by coating chicken pieces in flour seasoned with garlic powder, salt, and pepper, then pan-frying them in olive oil until browned and cooked through. The leftovers from cooking chicken develop fond on the pan, where butter, mushrooms, and onions are sautéed until the mushrooms release moisture and become browned. Dijon mustard, Worcestershire sauce, and garlic add punch to the sauce, which is then combined with chicken broth and finished with sour cream to achieve a creamy texture and balanced tang.
The dish offers tender chicken with a sauce thickened slightly by the flour coating and rich from the sour cream and butter. It can be served over noodles, rice, or vegetables. Adjusting the amount of mustard and Worcestershire sauce can modulate the depth of flavor to taste.
Ingredients
- 2 chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup sour cream full fat
Instructions
- Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
- Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.
Notes
- Increasing Dijon mustard and Worcestershire sauce enhances the sauce's flavor and depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 411mg | 17% |
| Potassium | 790mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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