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An easy recipe for chicken stroganoff, succulent chicken breast cooked in a rich sauce of onions, mushrooms, and a touch of sour cream.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1/2 cup sour cream
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Diamond Crystal 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.
Calories: 277kcal | Carbohydrates: 6g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Sodium: 371mg | Fiber: 2g | Sugar: 4g