Easy Chicken Stroganoff

5 from 6 votes

Who says stroganoff has to be made with pork or beef? This Easy Chicken Stroganoff is packed full of flavour, but super speedy to make – just 20 minutes from start to finish. Perfect for an easy peasy midweek meal!

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 331kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
600 g diced chicken thigh (or breast – see note)
Small knob of butter
1 onion diced
100 g chestnut mushrooms sliced
2 cloves garlic grated or crushed
3 teaspoons smoked paprika
Salt and black pepper to taste
150 ml sour cream (or crème fraiche if you prefer)
2 tablespoons parsley chopped plus extra for garnish

To serve:

Rice, pasta, mashed potatoes or crusty bread
Green vegetables, such as green beans or broccoli

Metric - US Customary

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

In my opinion, this recipe tastes much nicer with diced chicken thigh, however if you prefer chicken breast, then that’s OK – the recipe works just fine with diced chicken breast!

Suitable for freezing

Nutrition information is approximate and meant as a guideline only.

Nutrition