Description
Quick Creamy Chicken Stroganoff recipe. Make this hearty, flavorful dinner in 30 minutes. Perfect for busy weeknights, tastes like a hug!
Ingredients
- Main Ingredients:
- Boneless, Skinless Chicken Breasts (1.5 lbs, cut into 1-inch pieces)
- Mushrooms (8 oz, cremini or button, sliced)
- Yellow Onion (1 small, finely chopped)
- Garlic (3 cloves, minced)
- Flavor Boosters:
- Worcestershire Sauce (1 tbsp)
- Dijon Mustard (1 tsp)
- Chicken Broth (1 cup, low sodium)
- Olive Oil (2 tbsp)
- Creamy Goodness:
- Full-Fat Sour Cream (1/2 cup, at room temperature)
- Finishing Touches:
- Fresh Parsley (2 tbsp, chopped)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prep Your Players:: First things first, get all your ingredients ready. Cut your chicken into those bite-sized pieces—I aim for about an inch, maybe a little bigger. Slice your mushrooms, finely chop that onion (don’t cry too much!), and mince your garlic. This “mise en place” thing, as the fancy chefs say, honestly saves so much stress when you’re trying to get dinner on the table in a flash. I used to chop as I went, and it always led to something burning while I was frantically slicing.
- Sear the Chicken:: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear. You want a nice golden-brown crust on them. Cook for about 3-4 minutes per side, until they’re mostly cooked through. This browning step adds so much flavor to your dinner. Remove the chicken from the pan and set it aside; it’ll finish cooking in the sauce later.
- Sauté the Aromatics:: In the same skillet, add another splash of oil if needed, then toss in your chopped onions and mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until they’re softened and the mushrooms have released their liquid and browned a bit. This is where your kitchen starts to smell absolutely divine! Then, add your minced garlic and cook for just another minute until fragrant. Don’t let that garlic burn; it goes bitter fast, and that’s a mistake I’ve made more times than I care to admit.
- Build the Sauce Base:: Pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Stir it all together, scraping up any delicious browned bits from the bottom of the pan—that’s called “deglazing,” and it’s pure flavor gold. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly. This step is crucial for developing that rich, savory foundation.
- Bring Back the Chicken:: Return the seared chicken to the skillet. Give it a good stir to coat all the pieces in that lovely broth. Let it simmer gently for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened a bit. This is where the magic happens and the chicken really soaks up all those fantastic flavors. Make sure to taste it at this point; you might need a pinch of salt and pepper.
- The Creamy Finish:: Now for the grand finale! Remove the skillet from the heat. This is important: you don’t want the sour cream to curdle. Stir in your full-fat sour cream until it’s completely smooth and incorporated. If you add it while it’s still boiling, sometimes it gets a weird texture, and honestly, I didn’t expect that the first time it happened. Taste again and adjust seasonings. Garnish with fresh parsley. There you have it—a delightful Creamy Chicken Stroganoff, ready to devour!