An easy and healthy recipe for chicken stroganoff, succulent chicken breast cooked in a rich sauce of onions, mushrooms and a touch of sour cream.
I made this chicken stroganoff for the first time because I had no choice.
My plan was to make beef stroganoff, but all I had in the fridge were boneless skinless chicken breasts.
So I thought, how bad could it be – succulent chicken breast pieces, cooked in a delicious sauce of onions, mushrooms and sour cream?
Indeed, chicken stroganoff turned out to be a delicious dish, and I’ve been making it ever since. As per usual, I don’t serve it over noodles. It’s very good on cauliflower rice or on shredded lettuce! It is also very good on its own. I serve it with a spoon in addition to a knife and fork, so as not to waste the delicious sauce.
Leftovers keep fairly well in the fridge for about 3 days. However, they’re not as good as freshly made chicken stroganoff. I recommend reheating them very gently to avoid drying the chicken and curdling the sour cream. Use your microwave on 50% power, and heat the leftovers covered.
- 1/2 cup sour cream
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided (not fine salt)
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 16 oz sliced fresh mushrooms
- 1 tablespoon minced garlic
- Measure out the sour cream and remove it from the fridge, to allow it to warm up a little.
- Season the chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Brush 1 tablespoon of the the olive oil over the bottom of a very large, deep skillet. Heat over medium-high heat, about 2 minutes. Add the chicken. Cook on all sides, until no longer raw, about 5 minutes total. Remove to a plate.
- Add the remaining olive oil to the skillet. Add the onions and the mushrooms and sprinkle them with the remaining kosher salt. Cook, stirring often, until tender, 5-7 minutes.
- Add the garlic and cook 1 more minute. Add the chicken back to the skillet and stir-fry 2 more minutes, to ensure all chicken pieces are cooked through.
- Reduce the heat to low and allow the skillet a few seconds to cool down a bit. 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. Season with more black pepper and serve.