Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 1 tsp garlic, freshly minced; 600 g chicken thigh fillets, cut into 2 cm or 3/4″ strips; 1 tsp sea salt flakes, plus extra to season; ¼ tsp cracked black pepper, plus extra to season; 200 g mushrooms, thinly sliced; 2 tbsp plain flour; 2 tbsp tomato paste; 1 tbsp sweet paprika; 1 tsp Worcestershire sauce; 2 cups beef stock; 2 tbsp sour cream; ¼ bunch parsley, finely chopped; Steamed rice, mashed potato or pasta to serve

Chicken Stroganoff

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Chicken Stroganoff

★★★★★

5 from 4 reviews

Whenever times feel extra busy I lean into recipes that are going to make life that little bit easier, without having to break the bank! Good quality, free-range chicken thigh fillets always make it into my shopping cart whenever they are on special so that I can batch cook my favourite meals for the freezer. This creamy chicken and mushroom stroganoff is up there on the favourites list. It’s a meal that comes together quickly and with minimal effort, yet the flavour of the pan sauce is just heavenly. The vegetables used are customisable (you can leave out the mushrooms completely and add any veggies you like in the last 5 minutes of cooking) and this meal can be served with rice, pasta or mashed potato, making it nice and versatile, perfect for your family to enjoy any night of the week.

Total Time: 30 minutes
Yield: 4 1x

Instructions

Heat the olive oil in a large, deep pan on medium-high heat. Add the onion and garlic and cook, stirring for 1-2 minutes until softened.
Add the chicken, salt and pepper. Cook for 4-5 minutes or until the chicken is sealed and starting to brown.
Add the mushrooms and cook, stirring for a further 2 minutes until the mushrooms have softened.
Stir through the flour, followed by the tomato paste.
Add the sweet paprika, Worcestershire sauce and beef stock.
Bring to a simmer and then reduce the heat to the lowest setting. Cook, uncovered for 10-12 minutes, stirring occasionally until the chicken is cooked through.
Turn the heat off.
Add the sour cream to a small-sized bowl along with ½ cup of the chicken stroganoff sauce. Mix well to combine. Pour the sour cream mixture back into the pan (this stops the sauce from splitting). Stir well to combine.
Season to your liking with extra salt and pepper if desired and sprinkle with parsley. Serve with either steamed rice, mashed potato or pasta.

Equipment

Chef Knife

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End Grain Chopping Board

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Large Wooden Spoon

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Staub Chistera

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Notes

Make ahead

Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating.

Leftovers

Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating.

Leftovers can be made into chicken stroganoff pot pies. Spoon any leftover chicken stroganoff into 300 ml oven-safe ramekins. Cover with puff pastry, pinching the edges to secure. Brush with whisked egg, sprinkle with sea salt flakes and bake in a 200°C/400°F fan-forced oven for 20-25 minutes or until golden. Serve.

Author: Nicole
Prep Time: 10 mins
Cook Time: 20 minutes
Category: chicken, stronganoff

Keywords: chicken stroganoff, easy chicken stroganoff, the best chicken stroganoff recipe

FAQs

To make Chicken Stroganoff ahead of time, refrigerate it for up to 2 days or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating.

Chicken Stroganoff leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely overnight in the fridge prior to reheating.

Chicken Stroganoff

Chicken Stroganoff