I have always loved Stroganoff. It’s one of my go-to comfort foods. But here’s the thing — I’m not really committed to one variety in particular. Sometimes I really go for it and make it with some thinly sliced rib-eye, sometimes I just use some lean ground beef for a super quick dinner, and sometimes… well sometimes, what I really want is this little bit lighter but just as easy Chicken Stroganoff. It’s a 30-minute one-pot meal that hits the spot every time.
This all comes together in a single skillet, but it is in a “batch” kind of method where you brown the chicken first and remove it from the pan while you build the rest of the dish. This lets you truly sear the chicken without steaming it since you’re not crowding the pan. (In other words, you build better flavor.) You only need two chicken breasts, which is generally about a pound, and you just want to chop it into bite sized pieces before seasoning it with salt and pepper, dusting it with flour, and browning it in olive oil.
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