When you’re craving something hearty, flavorful, and deeply satisfying without spending hours in the kitchen, Easy Chicken Stroganoff delivers every time. This dish is a masterclass in combining simple ingredients to create bold, savory flavor. It’s perfect for busy weeknights, yet elegant enough for a casual dinner party. With tender pieces of chicken, earthy mushrooms, aromatic garlic and onion, and a luscious sour cream-based sauce, this meal is both wholesome and indulgent.
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breasts | 2 (about 1 lb) |
| All-purpose flour | 1/4 cup (for dredging) |
| Olive oil | 3 tablespoons |
| Butter | 1 tablespoon |
| Cremini mushrooms (sliced) | 8 oz |
| Yellow onion (chopped) | 1 small |
| Dry mustard | 1 teaspoon |
| Worcestershire sauce | 1 tablespoon |
| Garlic (minced) | 2-3 cloves |
| Chicken broth | 1 cup |
| Sour cream | 1/2 cup |
| Kosher salt and pepper | To taste |
| Egg noodles | For serving |
Begin by cutting your chicken breasts into bite-sized pieces, about 1 inch thick. Season generously with kosher salt and freshly ground black pepper, ensuring every piece is coated. Dredge the chicken in all-purpose flour, shaking off any excess.
This step not only helps the chicken brown nicely in the pan but also contributes to the thickness of the sauce later on.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding, cook the chicken for about 3 minutes per side, or until golden brown and just cooked through. Remove the pieces and set aside on a plate.
If the pan looks dry, add the remaining 1 tablespoon of olive oil before the second batch.
Reduce the heat slightly and add 1 tablespoon of butter to the pan. Toss in the sliced cremini mushrooms and chopped onion. Cook for 6 to 8 minutes, or until the mushrooms release their liquid and it evaporates, and the onions become translucent and tender.
The umami from the mushrooms combined with the sweet softness of onion creates a rich flavor foundation.
Stir in the dry mustard, Worcestershire sauce, and minced garlic. Let it cook for about 1 minute, just until the garlic becomes fragrant. These bold ingredients punch up the flavor and echo the dish’s Eastern European roots with a modern twist.
Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. These bits are culinary gold, adding deep flavor to your stroganoff sauce. Return the browned chicken to the skillet and let the mixture simmer for a few minutes, allowing everything to meld and the sauce to reduce slightly.
Reduce the heat to low, then stir in 1/2 cup of sour cream. This gives the stroganoff its signature creamy texture and tangy finish. Make sure the mixture doesn’t boil at this point to prevent the sour cream from curdling.
Taste and adjust seasoning with more salt and pepper as needed.
Serve your chicken stroganoff over a bed of hot egg noodles, which soak up the luscious sauce beautifully. Alternatively, you can use mashed potatoes, rice, or even buttered spaetzle for a comforting twist.
Garnish with fresh parsley or a sprinkle of paprika if desired.
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