Easy Creamy Chicken Stroganoff Recipe Is the New Way to Stroganoff (25 Minutes) by Donna John

One stroganoff recipe is in my dinner rotation, and it is one made with ground beef. When scrolling through recipes recently, I discovered chicken stroganoff is a thing. Who knew? Chicken is on the menu more often than red meat at my house, so a chicken stroganoff recipe was right up my alley.

This creamy chicken stroganoff has minimal prep, cooks in one pan and is on the table in under 30 minutes. Here is what you need to grab from your fridge and pantry to try this new way to stroganoff tonight: boneless, skinless chicken breasts, garlic powder, onion powder, flour, olive oil, butter (just a little), fresh mushrooms (check out the health benefits of mushrooms), onion, Dijon mustard, Worcestershire sauce, fresh garlic, chicken broth and sour cream.

The chicken is seasoned, dusted with flour and quickly cooked in a skillet. Remove the chicken to a plate and start on the mushrooms, garlic and onions. Dijon mustard, Worcestershire sauce, chicken broth and sour cream finish off the dish. Quick, easy and a chicken dinner that will make the whole family smile. 

Serve the creamy European-inspired chicken for dinner over egg noodles, rice, potatoes or whatever you like to soak up the rich sauce. I served mine over egg noodles, fresh broccoli and a salad with Italian vinaigrette. 

Cuisine: American / European
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 2 chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces fresh mushrooms, sliced
• 1 onion, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced or pressed
• 2/3 cup chicken broth
• 1/2 cup sour cream

Recipe Notes

• Sprinkle the cooked dish with some parsley flakes or fresh parsley for a little color.

• You could use boneless chicken thighs instead of breasts.

• I served mine with egg noodles, but it would be equally delicious over rice, quinoa or potatoes.
  

• Cut the chicken into whatever size you like. You could leave it in larger pieces (about 2 inches), smaller pieces (about 1 inch), mince it up or even try this recipe with ground chicken.

• You could use plain Greek yogurt instead of sour cream. Light sour cream would work, too.

Here's how to make it: 

1. Season the chicken with salt, black pepper, the garlic powder and onion powder.
   
2. Toss the chicken in the flour.
   
3. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until browned on all sides and just cooked through, about 3 to 5 minutes. Remove to a plate.
   
   
4. Add the butter to the skillet along with the mushrooms, garlic and onions. Cook, stirring often, for about 5 to 6 minutes, or until mushrooms are beginning to brown and onions are soft.
   
5. Add the Dijon mustard and Worcestershire sauce. Cook, stirring, for 30 seconds.
   
6. Pour in the broth and scrape up any brown bits on the bottom of the skillet.
   
7. Add the chicken.
   
8. Add the sour cream and stir to combine. Heat through. Taste and add more salt and black pepper, if needed.
   
9. Serve the chicken over egg noodles, a grain or potatoes.
   
   

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