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 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Eb Gargano
1 tablespoon olive oil
600 gdiced chicken thigh(or breast – see note)
Small knob of butter
1 onion diced
100 g chestnut mushroomssliced
2 cloves garlicgrated 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 choppedplus extra for garnish
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.
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 freezingNutrition information is approximate and meant as a guideline only.