Easy Chicken Stroganoff
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
331 kcal
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Course
Main Course, Others
Easy Chicken Stroganoff
Description
This recipe uses diced chicken thighs cooked over high heat to develop a browned exterior while locking in juices. After removing the chicken, onions and mushrooms are sautéed in butter until softened and lightly caramelized, then combined with garlic and smoked paprika to build a fragrant base. The chicken returns to the pan with seasoning and cooks gently to ensure it is fully done.
The finishing touch is sour cream stirred in gently over low heat until just warming, creating a smooth, creamy sauce enriched with parsley for freshness. The smoky paprika provides a subtle warmth without overwhelming the dish.
The stroganoff can be served with various starches like rice, pasta, or mashed potatoes, and green vegetables such as green beans or broccoli balance the plate with color and freshness. This makes for a versatile dinner option that fits casual family meals.
While chicken thighs are recommended for more flavor and juiciness, chicken breast can be used as a leaner alternative. The dish freezes well, making it suitable for batch cooking or leftovers.
Ingredients
- 1 tablespoon olive oil
- 600 g chicken thigh or breast - see note, diced
- butter small knob
- 1 onion diced
- 100 g chestnut mushrooms sliced
- 2 cloves garlic grated or crushed
- 3 teaspoons smoked paprika
- salt to taste
- black pepper to taste
- 150 ml sour cream (or crème fraiche if you prefer)
- 2 tablespoons parsley plus extra for garnish, chopped
To serve:
- rice or pasta or mashed potatoes or crusty bread
- green beans or broccoli
Instructions
- Put a tablespoon of olive oil in a large frying pan and heat for 1 minute, add the diced chicken and cook over a high heat for 5 minutes, stirring frequently to ensure it is nicely browned all over. Tip the chicken and all the juices onto a plate.
- Turn the heat down then add the butter to the same pan and allow to melt, then add the onions and mushrooms and cook for about 3 minutes until lightly browned.
- When the onions and mushrooms are cooked, add the garlic, paprika, salt and pepper, plus the chicken and all the juices and cook over a low heat for a further 3 minutes, or until the chicken is cooked all the way through.
- Add the sour cream and heat gently until it just starts to bubble (don’t boil!). Turn the heat off and stir in the chopped parsley.
- Serve with rice, pasta, mashed potatoes or crusty bread and green vegetables.
Notes
- Diced chicken thighs yield more flavor and moistness, but chicken breast can be substituted if preferred.
- This recipe is suitable for freezing and reheats well without losing texture.
- Nutrition information included is approximate and should be used as a general guide only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 167mg | 56% |
| Sodium | 190mg | 8% |
| Potassium | 697mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2775IU | 56% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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