Easy Chicken Stroganoff
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
277 kcal
-
Course
Main Course
-
Cuisine
Russian
Easy Chicken Stroganoff
Description
In this recipe, chicken breast pieces are seasoned and quickly cooked in olive oil until no longer raw, preserving juiciness by avoiding overcooking. Mushrooms and onions are then sautéed with seasoning and a splash of water if needed to prevent drying, until tender and lightly browned, bringing out their natural flavor.
After adding garlic, the chicken is returned to the pan and cooked through, maintaining moisture and texture. Sour cream is added off-heat to prevent curdling, creating a creamy coating that complements the savory ingredients. The result is a dish with tender chicken and well-cooked mushrooms and onions, lightly sauced in a creamy, tangy base.
Serve this stroganoff alongside noodles, rice, or mashed potatoes. The recipe allows for substitutions such as chicken thighs or rotisserie chicken, with adjustments respecting ingredient moisture and cooking times. Leftovers should be reheated gently to preserve texture and avoid sour cream separation.
Ingredients
- ½ cup sour cream
- 1 pound chicken breast cut into 1-inch chunks, boneless skinless
- 1 teaspoon kosher salt divided; see notes below, Diamond Crystal brand
- 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 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. Serve immediately.
Notes
- If substituting salt brands, use half the listed amount for Morton kosher salt compared to Diamond Crystal kosher salt.
- Boneless chicken thighs can replace chicken breasts if preferred.
- Avoid overcooking chicken by removing it once just cooked through before adding back to the pan with vegetables.
- Rotisserie chicken can be used by adding it after cooking mushrooms and onions, but note it may be drier.
- Add chicken stock before sour cream if a saucier stroganoff is desired.
- Store leftovers in a sealed container for up to three days; reheat gently at low power to prevent drying and curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 277kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 371mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
