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 boneless, skinless chicken thighs 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.
Can you make Chicken Stroganoff ahead of time?
Chicken Stroganoff is a great meal to prepare ahead of time, ready for when you need it! Prepare it as per the recipe, refrigerate it for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating for best results.
Watch how to make Chicken Stroganoff
Turn your Chicken Stroganoff leftovers into something special
Leftovers can be made into chicken stroganoff pot pies. Spoon any leftover chicken stroganoff into 300 ml (10 fl oz) 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 220°C (425°F) (200°C/400°F fan-forced) oven for 20–25 minutes or until golden. Serve.
Print Chicken Stroganoff
This Chicken Stroganoff is creamy and comforting as well as being easily customisable to suit your family’s tastes. You will love how quickly and easily it comes together in the one pan, making it perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 1 tsp freshly minced garlic
- 600 g (1 lb 5 oz) boneless, skinless chicken thighs, cut into 2 cm (¾ inch) strips
- 1 tsp sea salt flakes, plus extra to season
- ¼ tsp cracked black pepper, plus extra to season
- 200 g (7 oz) mushrooms, thinly sliced
- 2 tbsp plain (all-purpose) flour
- 2 tbsp tomato paste (concentrated puree)
- 1 tbsp sweet paprika
- 1 tsp Worcestershire sauce
- 2 cups (500 ml) beef stock
- 2 tbsp sour cream
- ¼ bunch flat-leaf (Italian) parsley, finely chopped
- Steamed rice, mashed potato or pasta to serve
Instructions
- Heat the olive oil in a large, deep pan over 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, 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 bowl along with ½ cup (125 ml) 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.
Notes
Make ahead
Refrigerate for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating.
Leftovers
Refrigerate for up to 2 days in an airtight container 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 (10 fl oz) 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 220°C (425°F) (200°C/400°F fan-forced) oven for 20–25 minutes or until golden. Serve.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: chicken, stronganoff
soniabrilus says:
Another 5 star recipe. Quick and easy. Basic ingredients and maximum flavour! Thank you!
emilleecole says:
Fed this to my family tonight (we have 4 kids ages 6-12) and not a single complaint NOR scrape left in their bowls! Wow!!! I added a teaspoon of mustard (old habits with Strog die hard!) and OOPH this recipe is going in the meal plan rotation! One happy mumma here!
janemenasche says:
First time making your recipe and it was so good!
jessicasmith says:
Made this tonight after a long day at work, it was on the table in less than 30 minutes (automatically a winner). I did add half a teaspoon Dijon but it would’ve been excellent without it. The best part was my currently very picky 2 year old eating 2 bowls and saying yummy with every bite. Thanks Nic 🥰
Leslie D says:
This was so delicious and easy to make! I only had chicken breast, so I brined it to keep it from getting too dry. I served it over leftover polenta.
The only problem that I had with it, is that I wanted to keep eating it, even when I was full. A completely morish dish.
Rayanna MacElveen says:
I’d recommend adding butter to the rice before serving to complement the sauce better but overall it was a win. The 3 and 7 year old ate it without complaint!
Jackie Graham says:
I have not made any of your recipes that I didn’t like. I am definitely purchasing your cookbook
Danielle says:
Such a hit in my household! Absolutely delicious and will definitely be a regular dish.
Danielle says:
Such a hit in my household! Absolutely delicious and will definitely be making this more often 🙂
Bec says:
Our family of 5 enjoyed this one, even the 5 year old 💚
Amy says:
Tasty and quick enough for a mid-week meal. Definitely a hit in our house!
Nicole says:
So happy to hear that, Amy! Thanks also for the rating. Nic x