Easy Chicken Stroganoff

Name: Easy Chicken Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: ½ cup sour cream; 1 pound boneless skinless chicken breasts; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 onion; 16 onions cremini mushrooms; 1 tablespoon garlic

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
277 kcal
Course
Main Course
Cuisine
Russian

Easy Chicken Stroganoff

Winston Campbell

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This easy chicken Stroganoff features succulent chicken pieces cooked in a rich sauce of onions, mushrooms, and sour cream.

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Ingredients

Servings

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

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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 using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
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.
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 keep the leftovers in the fridge in a sealed container 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.

Nutrition Information

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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%)