Homemade Chicken Stroganoff made from scratch

Ingredients

Ingredient — Amount — Notes

Chicken breasts — 2, cut into 1-inch pieces — Main protein

Garlic powder — 1/2 teaspoon — Light seasoning

Salt & pepper — To taste — Adjust as desired

All-purpose flour — For dredging — Helps brown the chicken

Olive oil — 3 tablespoons, divided — For cooking

Butter — 1 tablespoon — Adds depth and richness

Cremini mushrooms — 8 oz, sliced — Earthy base flavor

Onion — 1/2 medium, chopped — Adds sweetness

Dijon mustard — 1–2 tablespoons — Tangy brightness

Worcestershire sauce — 1–2 tablespoons — Savory boost

Garlic — 3 cloves, minced — Aromatic element

Chicken broth — 2/3 cup — Builds the sauce

Sour cream (full-fat) — 1/2 cup — Creamy finish

Instructions

Cut the chicken into bite-sized pieces, then season with garlic powder, salt, and pepper. Dredge lightly in flour, shaking off the excess.

Heat 2 tablespoons of olive oil in a skillet over medium-high. Sear the chicken in batches until browned and cooked through, about 3 minutes on each side. Transfer to a plate.

Add the remaining oil and butter to the pan. Toss in the mushrooms and onion, cooking for 6–8 minutes until nicely browned and their liquid has evaporated.

Stir in the Dijon, Worcestershire, and minced garlic; cook for another minute.

Pour in the broth, scraping the bottom to loosen all the flavorful bits. Return the chicken to the skillet and simmer for 2 minutes.

Take the pan off the heat and blend in the sour cream until smooth. Taste and adjust seasonings if needed.

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

Notes & Tips

Let the chicken, onions, and mushrooms get a solid golden color for deeper flavor.

Adding a small knob of butter along with the sour cream makes the sauce even richer.

For extra veggies or color, toss in spinach or peas.

A sprinkle of crispy fried shallots on top adds great texture and flavor.