Description
Whip up a satisfying creamy chicken stroganoff in 30 minutes! This classic dish is simple, rich, and perfect for busy weeknights.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp unsalted butter, divided
- 1 yellow onion, finely diced
- 8 oz cremini or white button mushrooms, sliced
- 3 cloves garlic, minced
- Flavor Boosters:
- 2 tbsp all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Creamy Goodness:
- 1 cup full-fat sour cream
- Serving Suggestions:
- Cooked egg noodles, rice, or mashed potatoes
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Prep Your Chicken & Veggies:: First things first, let’s get that chicken ready! Dice your boneless, skinless chicken breasts into about 1-inch pieces. Season them generously with a pinch of salt and pepper. While you’re at it, finely dice your onion and slice your mushrooms. I usually have a little pile of mushroom scraps on the counter—it’s part of the charm, right? This step feels like setting the stage for something delicious, and the smell of fresh mushrooms always gets me excited for the creamy chicken stroganoff to come.
- Sauté the Chicken:: Melt a tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Don’t crowd the pan, or they won’t brown properly—I learned that the hard way, ending up with pale, sad chicken. Sear them for about 3-4 minutes per side until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside. This browning adds so much flavor to our creamy chicken stroganoff!
- Cook the Aromatics:: Add another tablespoon of butter to the same skillet. Toss in your diced onions and cook for about 3-4 minutes until they’re softened and translucent. Next, add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they’ve released their liquid and started to brown. Oh, the smell at this point! It’s earthy and warm, making me think of cozy kitchen nights. Then, stir in the minced garlic and cook for just 1 minute more until fragrant. Don’t let it burn!
- Build the Sauce Base:: Sprinkle the flour over the onions and mushrooms. Stir well and cook for 1-2 minutes, letting the flour toast a bit. This step is crucial for thickening our creamy chicken stroganoff sauce! It’ll look a little pasty, but trust the process. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer, stirring until the sauce starts to thicken. This is where the magic really begins to happen, you’ll see the sauce transforming!
- The Creamy Finish:: Reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Whisk until everything is smooth and well combined. This is the moment our creamy chicken stroganoff gets its signature richness! Be careful not to boil the sauce once the sour cream is in, or it might separate—I’ve done that, and it’s a bummer. Just gentle heat, please!
- Combine and Serve:: Return the cooked chicken to the skillet, stirring to coat it evenly with the luscious sauce. Cook for another 2-3 minutes, just to heat the chicken through. Taste and adjust seasonings as needed. Sometimes it needs another pinch of salt or a twist of pepper. Serve your warm, creamy chicken stroganoff immediately over egg noodles, rice, or mashed potatoes. It should look rich, smell incredible, and taste like a big, comforting hug. Enjoy!