This creamy chicken and mushroom stroganoff is a quick, flavour-packed dish perfect for busy nights.
High in protein and rich in vitamin-packed mushrooms, it’s a nourishing choice that’s low in carbs and saturated fat.
With simple ingredients and a tangy crème fraîche sauce, it’s a wholesome, satisfying meal that’s ideal for everyday cooking or effortless meal prep.
Chicken and Mushroom Stroganoff
Equipment
- 1 × Kitchen Scales
- 1 × Chopping Board
- 1 × knife
- 1 × Measuring Jug
- 1 × Measuring spoons
- 1 × Large Frying Pan or Shallow Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 3 chicken breasts cut into bite-sized pieces (or 200–300 g leftover cooked chicken)
- 200 g chestnut mushrooms sliced
- 1 tablespoon tomato purée
- 300 ml chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon Italian herb seasoning
- 250 ml crème fraîche or soured cream
- 1 tablespoon fresh parsley chopped
- 2 tablespoons thickening granules or cornflour slurry
- Salt and pepper to taste
Instructions
- Preparing the Ingredients: Before starting to cook, gather all your ingredients and equipment to streamline the process. Finely chop one medium onion and mince two cloves of garlic. Slice 200 g of fresh chestnut mushrooms evenly to ensure they cook uniformly. Cut three chicken breasts into bite-sized pieces, or alternatively, prepare 200–300 g of leftover cooked chicken for a time-saving option.
- Heating the Pan and Cooking Onion and Garlic: Place a large frying pan or shallow casserole over medium heat. Add one tablespoon of olive oil and allow it to warm until shimmering, but not smoking. Add the finely chopped onion and minced garlic to the pan. Stir continuously to avoid burning and cook until the onion becomes soft, translucent, and aromatic, which should take around 4 minutes. This base develops the foundation of flavour for your stroganoff.
- Cooking the Chicken and Mushrooms: Increase the heat slightly to medium-high and add the prepared chicken pieces to the pan. Stir frequently to ensure even cooking and to prevent sticking. If using raw chicken, cook until the pieces lose their pink colour and are partially cooked through. Add the sliced chestnut mushrooms and cook together until the mushrooms soften and release their natural juices. This step should take approximately 5–6 minutes. Stir often to blend flavours.
- Building the Sauce: Lower the heat to medium and add one tablespoon of tomato purée to the pan. Stir well so it coats the chicken and mushrooms evenly. Then pour in 300 ml of chicken stock. Add one teaspoon of Dijon mustard, one tablespoon of smoked paprika, and one teaspoon of Italian herb seasoning. Stir to combine thoroughly, ensuring the spices blend evenly into the sauce. Allow the mixture to simmer gently for about 10 minutes so the flavours meld and the chicken finishes cooking.
- Adding Creaminess and Final Touches: Once the sauce has simmered and thickened slightly, reduce the heat to low. Stir in 250 ml of crème fraîche or soured cream, mixing thoroughly so the sauce becomes smooth and creamy. If using leftover cooked chicken, add it at this point to heat through without overcooking. Taste and season with salt and pepper to your preference.
- Thickening the Sauce: If the sauce appears too thin, you can thicken it for a richer texture. Sprinkle in two tablespoons of thickening granules gradually, stirring constantly to prevent lumps. Alternatively, prepare a cornflour slurry by mixing cornflour with a little cold water and whisk it into the sauce until it reaches your desired consistency. Continue to simmer gently for a few more minutes, stirring occasionally.
- Garnishing and Serving: Remove the pan from the heat once the sauce is rich, creamy, and well-coated over the chicken and mushrooms. Sprinkle one tablespoon of freshly chopped parsley over the top for a burst of freshness and colour. For an extra touch of flavour, you may lightly dust with a pinch of smoked paprika before serving.
- Serving Suggestions: Serve this creamy chicken and mushroom stroganoff immediately while warm. It pairs beautifully with fluffy mashed potatoes, buttered pasta, rice, or even cauliflower mash for a low-carb option. This dish works perfectly as a quick weeknight dinner or as part of meal prep for busy days.
Notes
- Use leftover cooked chicken for a faster version, or fresh chicken breasts for more flavour.
- Chestnut mushrooms are ideal for their earthy texture, but button or cremini mushrooms work well too.
- Adjust seasoning gradually — smoked paprika and Dijon mustard add warmth and depth.
- Full-fat crème fraîche gives a richer, creamier sauce; light versions can be used for fewer calories.
- Stir in crème fraîche at the end to preserve its smooth texture and tangy flavour.
- Simmering the sauce longer intensifies flavour and improves texture.
- Serve immediately for best taste, but leftovers reheat well.
Chef’s Secrets: Expert Tips For Perfection
One key to this recipe’s success is building layers of flavour.
Sautéing the onion and garlic slowly first unlocks depth and aroma.
Use smoked paprika to create a richer, more complex profile.
If you have time, allow the sauce to simmer a little longer; it intensifies the taste and enhances texture.
For a silkier sauce, stir in crème fraîche at the end rather than during the initial simmer.
Fresh herbs, such as parsley, bring a final fresh note that balances richness beautifully.
Serving Suggestions: Delicious Pairing Ideas
This dish is versatile in serving options.
For a hearty meal, serve over creamy mashed potatoes or buttery egg noodles.
For a lighter option, pair with steamed green vegetables or cauliflower rice.
Crusty bread works beautifully to soak up the sauce.
For a family meal, consider serving with a fresh green salad.
Garnish with extra parsley or a light sprinkle of smoked paprika to elevate presentation and aroma.
Storage Tips: Keeping It Fresh Longer
Store leftover stroganoff in an airtight container in the refrigerator for up to three days.
For best results, reheat gently over low heat to prevent separating the sauce.
If the sauce thickens too much during storage, add a splash of chicken stock or cream when reheating.
This recipe freezes well — store in freezer-safe containers for up to two months.
Thaw in the refrigerator overnight before reheating for best texture and flavour.
Frequently Asked Questions
1. Can I make this recipe dairy-free?
Yes — swap crème fraîche for a dairy-free alternative such as coconut cream or cashew cream. Choose unsweetened coconut cream for a similar richness without overpowering flavours.
This keeps the dish creamy while making it suitable for those with dairy intolerance.
2. Can I use different mushrooms?
Absolutely. Chestnut mushrooms are ideal for their meaty texture, but button, cremini, or portobello mushrooms are excellent substitutes. A mix of mushrooms can add variety in texture and taste.
3. How can I make this recipe low-carb?
To keep it low-carb, serve the stroganoff with cauliflower mash, spiralised zucchini noodles, or steamed greens instead of potatoes or pasta. This reduces carbohydrate content while maintaining flavour and richness.
4. Can I prepare this ahead of time?
Yes. You can prepare the sauce and chicken mixture a day ahead, then store it in the fridge. Reheat gently when ready to serve. Adding fresh parsley before serving preserves the vibrant flavour and freshness.
5. What can I add for extra flavour?
For added depth, consider adding a splash of white wine during the simmer stage, a dash of Worcestershire sauce, or freshly grated nutmeg.
These additions enhance the sauce without overwhelming the core flavour of the dish.
