Start by chopping your onion and garlic, then dice the chicken breasts into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it turns translucent, then stir in the minced garlic until it's fragrant, about 1 minute.

Raise the heat to medium-high and add the diced chicken. Season generously with salt and pepper. Sauté for about 5 minutes or until the chicken is browned on all sides.

Stir in the sliced mushrooms, cooking them until they soften—about 5 minutes.

Pour in the low-sodium chicken broth and soy sauce, bringing the mixture to a gentle simmer. Then, add the heavy cream, stirring until everything is combined.

Let the stroganoff cook for an additional 5 minutes, or until the sauce thickens to your desired consistency.