Homemade Chicken Stroganoff

There’s nothing quite like a big bowl of creamy stroganoff to warm you up from the inside out on a chilly evening.

This classic Russian dish has been comforting souls for generations, and my version with tender chicken and a rich mushroom sauce is no exception.

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.

Ingredients

2 chicken breasts cut into 1-inch pieces
1/2 teaspoon garlic powder
Salt and pepper to taste
All-purpose flour for dredging
3 tablespoons olive oil divided
1 tablespoon butter
8 ounces cremini baby bella mushrooms, sliced
1/2 medium onion chopped
1-2 tablespoons Dijon mustard to taste
1-2 tablespoons Worcestershire sauce to taste
3 cloves garlic minced
2/3 cup chicken broth
1/2 cup full-fat sour cream