I’m a huge fan of Beef Stroganoff, but Chicken Stroganoff makes for a nice change and the kids much prefer it. It is less spicy than traditional stroganoff recipes, and the chicken just makes it a bit ‘softer’ – but still packed with taste.
You can use any type of chicken for this recipe, I do prefer the chicken thighs as they have a bit more flavour than chicken breasts – but use what you have on hand!
Of course I always serve it over pasta – but you can have it on its own with freshly steamed vegetables or on rice, whatever takes your fancy!
Enjoy your Chicken Stroganoff!
Family Friendly Chicken Stroganoff
6
servings10
minutes15
minutes380
kcal25
minutesCreamy, comforting, and packed with flavour, chicken stroganoff is a hearty dish the whole family will enjoy. With tender chicken, mushrooms, and a luscious sauce, it’s a quick weeknight dinner that feels like an indulgent classic.
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Ingredients
1 kg Chicken thigh pieces
2 tbsp Olive oil
1 Brown onion-diced finely
2 tbsp Garlic-crushed
250 gram Mushrooms-sliced
2 tsp Sweet paprika-(or 3 tsp)
3 tbsp Worcestershire sauce
1 Chicken stock cube
1 cup Sour cream
1 Pasta noodles and steamed vegetables-to serve
3/4 cup Water
Directions
- Cut the chicken thighs into bit sized pieces.
- Heat a large frying pan and add the olive oil.
- Add the garlic and onion and fry off until it starts to colour.
- Add the chicken pieces and mushrooms and cook for five minutes or until just cooked through.
- Reduce the heat to very low.
- Add the Worcestershire sauce and sweet paprika and let it cook for two minutes.
- Break up the chicken stock cube and sprinkle over the chicken.
- Stir until dissolved.
- Add the sour cream and stir until well combined.
- Heat through and serve the chicken stroganoff piping hot.
Notes
- Best cooked fresh just before eating
- Chicken Stroganoff is not suitable for freezing.
If you are wanting a different type of Stroganoff – try these:
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