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I have such fond memories of my mom’s beef stroganoff simmering away on the stove when I was a kid. The mouthwatering aromas of mushrooms sauteing in butter would waft through the kitchen, making my stomach growl in anticipation. While I’ve put my own spin on the recipe with chicken instead of beef, it still delivers all that nostalgic, stick-to-your-ribs satisfaction.
When you dig into a steaming bowlful of this chicken stroganoff, you’re met with juicy bites of chicken and meaty mushrooms swimming in a luscious, creamy sauce punctuated by bright pops of mustard and Worcestershire. Served over a bed of buttery egg noodles, mashed potatoes, or fluffy rice, it’s the type of soul-soothing meal that leaves you feeling like you’re wrapped in a warm blanket.
Why You’ll Crave This Chicken Stroganoff
It’s a rustic, comforting classic that tastes like it came straight from grandma’s kitchen, but is actually quite easy to make at home.
The creamy mushroom sauce is out-of-this-world thanks to the perfect balance of Dijon mustard, Worcestershire sauce, and the fond (those delicious browned bits) from searing the chicken and mushrooms.
It transforms basic chicken breasts into an elegant, company-worthy dish.
You can have it on the table in under an hour for a satisfying weeknight dinner.
The flavors are even better the next day if you’re lucky enough to have leftovers!
Chicken Stroganoff Ingredients
Chicken Breasts: Cut into bite-sized pieces, they become incredibly tender and soak up all the delicious flavors of the sauce.
Mushrooms: I prefer using baby bellas (cremini) for their rich, earthy flavor, but white mushrooms work too.
Onion & Garlic: The aromatic base that makes the sauce downright irresistible.
Chicken Broth: Gives the luscious sauce great body and flavor.
Sour Cream: Provides that signature tangy creaminess that stroganoff is famous for. Use full-fat for best taste and texture.
Dijon Mustard & Worcestershire Sauce: This duo is essential for achieving that quintessential stroganoff flavor we all crave.
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