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Easy Chicken Stroganoff

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Prep Time 10 minutes
Cook Time 20 minutes
Course Main
Cuisine American, Comfort Food

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

Instructions
 

  • Cut chicken into 1-inch pieces. Season with salt and pepper, then toss in flour to coat.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown chicken in batches, 3 minutes per side. Remove and set aside.
  • Add remaining oil if needed. Melt butter in the skillet and add mushrooms and onions. Cook until liquid releases and evaporates, 6–8 minutes.
  • Add dry mustard, Worcestershire sauce, and garlic. Cook for 1 minute.
  • Pour in chicken broth, scraping up any browned bits from the pan. Return chicken to skillet and simmer for a few minutes.
  • Lower heat and stir in sour cream. Season to taste with salt and pepper.
  • Serve warm over egg noodles or mashed potatoes.

Notes

For a richer sauce, add a splash of cream or a few tablespoons of cream cheese. You can also substitute chicken with turkey or pork.
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