This easy 30-minute chicken Stroganoff features succulent chicken pieces cooked in a rich sauce of onions, mushrooms, and sour cream.
I made this recipe for the first time because I had no choice! I had planned to make beef Stroganoff, but all I had in the fridge were boneless, skinless chicken breasts. Chicken cooked in olive oil with onions, mushrooms, and sour cream sounded delicious, so I made this recipe. Indeed, it turned out absolutely delightful - creamy, rich, and flavorful. I've been making it regularly ever since.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken: I use boneless, skinless chicken breasts. Boneless chicken thighs are another great option.
- Chopped onion: This recipe contains a fair amount of onion, which, as you can imagine, adds wonderful flavor to the dish.
- Sliced fresh mushrooms: White or Cremini mushrooms work equally well in this recipe.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better.
- Sour cream: Please use full-fat sour cream.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the chicken in olive oil, then set it aside. In the same skillet, cook the onions and mushrooms in more olive oil until tender.
Add the garlic, then add the chicken back and stir-fry for a couple of minutes. You don't want to cook for too long at this stage since the chicken is already cooked.
The last step is to reduce the heat to low and mix in the sour cream. That's it! Dinner's ready.
I wanted it saucy so doubled the sour cream. Mine didn’t look nearly as pretty as yours, but the flavor, oh my. Divine! We are a family of three and polished off the entire thing.
Amanda
Read more comments
I wanted it saucy so doubled the sour cream. Mine didn’t look nearly as pretty as yours, but the flavor, oh my. Divine! We are a family of three and polished off the entire thing.Recipe Tips
- Don't overcook the chicken. You want it juicy and succulent. In the first stage of cooking, cook it just until it's no longer raw. Remember that it will cook some more when you add it back to the skillet after cooking the onions and mushrooms.
- This recipe is not very saucy. If you want more sauce, add ½ cup of chicken stock after adding back and sauteing the chicken, and before adding the sour cream.
Recipe FAQs
This dish is named after the 19th-century Russian aristocrat who inspired it, Count Stroganoff.
I don't recommend that. This is one of those recipes where you truly want the richness and flavor of real, full-fat sour cream.
Yes. Cube the chicken breasts (remove the skin first), cook the onions and mushrooms, and add the chicken pieces, skipping the first stage of cooking the chicken. The only caveat: Rotisserie chicken breasts are often quite dry.
You can keep the leftovers in a sealed container in the fridge for about three days. However, they're not as good as the freshly made dish. Chicken tends to dry out when reheated.
I recommend reheating the leftovers very gently to avoid drying the chicken and curdling the sour cream. Use your microwave at 50% power, and reheat them covered. I don't recommend freezing the leftovers.
Serving Suggestions
Traditionally, chicken Stroganoff is served on top of cooked noodles, but the starch is not necessary. This dish is very good on cauliflower rice, shirataki noodles, zucchini noodles, sautéed spinach, or even shredded lettuce.
It is also excellent on its own. I serve it with a soup spoon in addition to a knife and fork, so as not to waste the delicious sauce. Since this dish contains vegetables (onions and mushrooms) in addition to meat, it doesn't really need to be served with a side dish.
However, a green side dish such as microwave broccoli, roasted green beans, or roasted Brussels sprouts adds a nice splash of color to the plate.
Recipe Card
Easy Chicken Stroganoff Recipe
Video
Ingredients
- ½ cup sour cream
- 1 pound boneless skinless chicken breasts - cut into 1-inch chunks
- 1 teaspoon Diamond Crystal kosher salt - divided; see notes below
- ½ teaspoon black pepper - divided
- 2 tablespoons olive oil - divided
- 1 onion - large, chopped
- 16 onions cremini mushrooms - sliced
- 1 tablespoon garlic - minced
Instructions
- Measure out the sour cream and remove it from the fridge to allow it to warm up a little. Season the chicken with half the kosher salt and black pepper.
- Add 1 tablespoon of olive oil to a large (12-inch), deep skillet. Heat over medium-high heat for about 2 minutes. Add the chicken. Cook, stirring often, until no longer raw, 5-7 minutes. Remove to a plate.
- Add the remaining olive oil to the skillet. Add the onions and mushrooms and sprinkle them with the remaining kosher salt and black pepper. If the skillet seems too dry, add a splash of water. Cook, stirring often, until the vegetables are tender and browned, about 7 minutes.
- Stir in the garlic and cook for one more minute. Add the chicken back to the skillet and stir-fry until all chicken pieces are cooked through, about 2 more minutes.
- Reduce the heat to low and allow the skillet a few seconds to slightly cool. Add the sour cream, mixing it in with a spatula or a wooden spoon. Don’t allow the sour cream to simmer or boil, to avoid curdling. Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- This recipe is not very saucy. If you want more sauce, add ½ cup of chicken stock after adding back and sauteing the chicken, and before adding the sour cream.
- You can replace the chicken breast with boneless chicken thighs.
- Don't overcook the chicken. You want it juicy and succulent. In the first stage of cooking, cook it just until it's no longer raw. Remember that it will cook some more when you add it back to the skillet after cooking the onions and mushrooms.
- You can use rotisserie chicken. Cube the chicken breasts (remove the skin first), cook the onions and mushrooms, and add the chicken pieces, skipping the first stage of cooking the chicken. The only caveat: Rotisserie chicken breasts are often quite dry.
- You can keep the leftovers in a sealed container in the fridge for about three days. However, they're not as good as the freshly made dish. Chicken tends to dry out when reheated. I recommend reheating the leftovers very gently to avoid drying the chicken and curdling the sour cream. Use your microwave at 50% power, and reheat them covered.
- I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Amanda says
I wanted it saucy so doubled the sour cream. Mine didn’t look nearly as pretty as yours, but the flavor, oh my. Divine! We are a family of three and polished off the entire thing.
Vered DeLeeuw says
I'm so glad you and your family enjoyed this recipe, Amanda! Thank you for the comment.