Chicken and Mushroom Stroganoff
A quick and wholesome chicken and mushroom stroganoff ready in just 30 minutes. Packed with protein, rich in flavour, and featuring a creamy, tangy sauce, this recipe is perfect for weeknight dinners, meal prep, or comforting lunches.
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.
