Creamy Chicken Stroganoff – Ready in 30 Minutes! Recipe

Introduction

This creamy chicken stroganoff is a comforting and delicious meal that’s ready in just 30 minutes. Tender chicken pieces and savory mushrooms come together in a rich sour cream sauce, perfect for a cozy weeknight dinner.

Ingredients

• 2 chicken breasts, cut into 1” pieces
• ½ tsp garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• ½ medium onion, chopped
• 1 tbsp Dijon mustard (or more to taste)
• 1 tbsp Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

Instructions

1. Step 1: Season the chicken pieces with garlic powder, salt, and pepper, then dredge them lightly in flour.
2. Step 2: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Sear the chicken in batches until browned on all sides. Remove and set aside.
3. Step 3: In the same pan, add 1 tablespoon butter along with sliced mushrooms and chopped onions. Sauté until soft and golden, about 5 minutes.
4. Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic, cooking for about 1 minute until fragrant.
5. Step 5: Pour in the chicken broth, scraping up any browned bits from the pan. Return the chicken to the pan and cook for 2 more minutes to heat through.
6. Step 6: Remove the pan from heat and stir in the sour cream gently, warming the sauce without boiling. Adjust seasoning with salt and pepper, then serve immediately.

Tips & Variations

• Use Greek yogurt in place of sour cream for a lighter version, but add it off the heat to prevent curdling.
• Try substituting cremini mushrooms with button or shiitake mushrooms for a different flavor profile.
• Serve over egg noodles, rice, or mashed potatoes to soak up the creamy sauce.
• For extra flavor, add chopped fresh parsley or thyme just before serving.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the sauce from separating. Avoid boiling when reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and add extra juiciness. Adjust cooking time slightly to ensure they are cooked through.

What can I serve with chicken stroganoff?

This dish pairs beautifully with egg noodles, rice, mashed potatoes, or even crusty bread to soak up the creamy sauce.

Creamy Chicken Stroganoff – Ready in 30 Minutes! Recipe

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★★★★★

4.7 from 140 reviews

This Creamy Chicken Stroganoff is a quick and delicious meal ready in just 30 minutes. Tender pieces of chicken breasts are seared to golden perfection, then simmered with sautéed cremini mushrooms, onions, and a flavorful blend of Dijon mustard, Worcestershire sauce, and garlic. Finished with rich, full-fat sour cream, this comforting dish is perfect for a hearty weeknight dinner that delivers creamy, savory goodness in every bite.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts, cut into 1-inch pieces
• ½ tsp garlic powder
• Salt & pepper to taste
• Flour, for dredging

Cooking Fats

• 3 tbsp olive oil, divided
• 1 tbsp butter

Vegetables & Aromatics

• 8 oz cremini mushrooms, sliced
• ½ medium onion, chopped
• 3 cloves garlic, minced

Sauces & Liquids

• 1 tbsp Dijon mustard (or more to taste)
• 1 tbsp Worcestershire sauce (or more to taste)
• ⅔ cup chicken broth
• ½ cup full-fat sour cream

Instructions

1. Season and Dredge Chicken: In a bowl, season the chicken pieces with garlic powder, salt, and pepper. Dredge the chicken lightly in flour to coat evenly, which will help achieve a nice sear and slightly thicken the sauce later.
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken pieces until they are golden brown on all sides. Remove the browned chicken from the skillet and set aside.
3. Sauté Mushrooms and Onions: In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the sliced cremini mushrooms and chopped onion. Cook over medium heat until the mushrooms release their moisture and both mushrooms and onions are soft and golden brown, about 5-7 minutes.
4. Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook everything together for about 1 minute to meld the flavors and let the garlic become fragrant without burning.
5. Deglaze and Simmer Chicken: Pour in the chicken broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Return the seared chicken pieces to the pan and allow everything to simmer together for approximately 2 minutes to ensure the chicken is cooked through and the sauce slightly reduces.
6. Finish with Sour Cream: Reduce the heat to low and stir in the full-fat sour cream until the sauce is creamy and smooth. Heat through gently, making sure the sauce does not boil, which could cause the sour cream to curdle. Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce as desired. Serve immediately for best texture and flavor.

Notes

• For a thicker sauce, dredge the chicken well in flour and allow the broth to reduce slightly before adding sour cream.
• Do not boil after adding sour cream to prevent curdling and keep the sauce smooth.
• Using full-fat sour cream enhances creaminess; low-fat versions may alter the texture.
• This dish pairs well with buttered noodles, rice, or mashed potatoes.
• For added freshness, garnish with chopped parsley before serving.

Keywords: Chicken Stroganoff, Creamy Chicken, Mushroom Stroganoff, Quick Dinner, Easy Weeknight Meal