chicken and mushroom stroganoff
Creamy chicken and mushroom stroganoff. Made with onion, paprika, garlic, stock, sour cream, parsley and French mustard.

This super quick and easy chicken and mushroom stroganoff is ready in under 30 minutes! It makes the perfect, tasty lunch or dinner meal with little effort. Furthermore, this creamy stroganoff is packed full of flavour and is comfort food at it’s best!

This classic dish combines tender chicken, savoury mushrooms, and a rich, creamy sauce, creating a meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a hearty dish to impress your guests, this stroganoff has got you covered.

Additionally, you can use chicken breast if you prefer or beef. Moreover, it is delicious served with pasta or mash potatoes as well.

Make it Vegan

Simply remove the chicken, add extra mushrooms, use soy sauce instead of Worcestershire sauce, vegetable stock and vegan sour cream.

Check out my Instagram page for more recipe inspiration! I also have lots of delicious chicken recipes for you to try as well on my recipe page!

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chicken and mushroom stroganoff

Chicken and Mushroom Stroganoff

Deliciously creamy stroganoff with chicken and mushrooms.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Russian
Servings 2 people

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 2 Boneless chicken thighs (cut into bite-sized pieces)
  • 2 Garlic cloves (crushed)
  • 1 tbsp Paprika
  • 250g Mushrooms (sliced)
  • 150ml Chicken or vegetable stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Coarse grain mustard
  • 4 tbsp Sour cream

To Serve

  • Parsley (handful, roughly chopped)
  • 250g Cooked rice (to serve)

Instructions
 

  • Heat the oil to medium-high in a large frying pan. Add the chicken and onion and fry for around 5 minutes until the chicken begins to brown.
  • Add the garlic and paprika and cook for 1 minute. Add the mushrooms and cook for 5 minutes, stirring often.
  • Add the stock, Worcestershire sauce and mustard. Bring to the boil and then simmer for 5 minutes. Season to taste.
  • Turn off the heat and add the sour cream and parsley, stir until well combined. Serve with rice and fresh parsley.
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