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 regularly ever since.
How to make chicken stroganoff
It’s such an easy recipe. Scroll down to the recipe card for the full details. But the basics are simple. Cook the chicken pieces and set aside. Then cook onions, mushrooms, and garlic. Add the chicken back, mix in some sour cream, and dinner is ready!
How to serve chicken stroganoff
Traditionally you would serve stroganoff over cooked noodles. But for those of us on a low carb diet, it’s very good on cauliflower rice or even on some shredded lettuce! It is also excellent on its own. I serve it with a spoon in addition to a knife and fork, so as not to waste the delicious sauce.
Is this a healthy recipe?
I think it is. Chicken is very nutritious. Onions, garlic, and mushrooms are all very healthy. And as for the sour cream, happily, current research says that for most healthy people, dairy fat is harmless. And when served over a vegetable such as cauliflower rice, lettuce or spinach, and not on noodles, chicken stroganoff becomes a truly healthy choice.
What about leftovers?
Leftovers of this tasty chicken stroganoff keep fairly well in the fridge, in a sealed container, for about 3 days. However, they’re not as good as freshly made. 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 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.