I have always loved Stroganoff. It’s one of my go-to comfort foods. But here’s the thing — I’m not really committed to one variety in particular. Sometimes I really go for it and make it with some thinly sliced rib-eye, sometimes I just use some lean ground beef for a super quick dinner, and sometimes… well sometimes, what I really want is this little bit lighter but just as Easy Chicken Stroganoff. It’s a 30-minute one-pot meal that hits the spot every time.
INGREDIENTS
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Egg noodles, for serving
How To Make Easy Chicken Stroganoff
- Cut chicken into 1-inch pieces. Season liberally with salt and pepper, then toss in the 1/4 cup flour.
- Add 2 tablespoons of the olive oil to a skillet over medium-high heat. Working in batches if needed, cook the chicken until lightly browned on both sides, about 3 minutes per side. Remove to a plate and set aside.
- If needed, add remaining tablespoon of oil before browning the second batch.
- Add butter to pan, followed by mushrooms and onions. Let cook until liquid releases and cooks off, about 6-8 minutes.
- Stir in mustard powder, Worcestershire sauce, and garlic. Cook 1 minute.
- Stir in broth, scraping up any browned on bits from the bottom of the pan with a wooden spoon.
- Add the chicken back in and let simmer for a few minutes, stirring occasionally.
- Reduce heat to low, then stir in sour cream. Season with salt and pepper and serve over egg noodles or mashed potatoes.
- Enjoy!