Creamy Chicken Stroganoff

This cozy and comforting chicken stroganoff dish is equal parts cozy and flavorful! With a luscious, mushroom-laced sauce, tender chicken bites, and bright pops of Dijon and Worcestershire, this will definitely have you going back for seconds!

There is nothing quite like a big bowl of comforting stroganoff to warm you up from the inside out! This Russian classic dish has been enjoyed for generations and my version with chicken in a rich mushroom sauce is no exception.

The mouthwatering aromas of mushrooms sautéing in butter with juicy chicken and bright pops of Dijon and Worcestershire will have your stomach rumbling in no time! Served over a bed of buttered egg noodles is our favorite way to eat this comforting dish. You can also serve it over rice or mashed potatoes.

What You Will Need:

• Boneless, skinless chicken breast- cut into bite-sized pieces

• Mushrooms- I prefer using baby bella (cremini) for their rich earthy flavor but white mushrooms are good too.

• Butter and avocado oil- for sautéing

• Chicken broth-

• Onion- diced

• Garlic- minced

• Worcestershire sauce and Dijon mustard- this duo is what achieves that famous stroganoff flavor we all crave.

• Sour cream- Provides that signature tangy creaminess that stroganoff is famous for, I suggest using full-fat for the best flavor and texture.

• Seasonings- salt, pepper, and garlic powder

Cut the chicken into 1-inch pieces and season with salt, pepper, and garlic powder. Dredge in the flour and shake off excess. I like to add the flour to a gallon-sized Ziplock bag, add the chicken and shake until the chicken is fully coated.

Heat 2 tbsp of oil in a large skillet over medium-high heat. Cook the chicken pieces in 2 separate batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.

Add the remaining 1 tbsp olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6 to 8 minutes until browned and any liquid has evaporated.

Stir in the Dijon, Worcestershire, and garlic, and cook for 1 minute. Pour in the chicken broth and scrape any browned bits, add the chicken back into the pan and cook for another 2 minutes. Remove from heat and stir in the sour cream, and season with salt and pepper.

Serve immediately over egg noodles, mashed potatoes, or rice.