Easy Chicken and Mushroom Stroganoff, a healthy midweek dinner that is ready in under 20 minutes. Super delicious, this chicken dish is a family-favourite recipe. It's cooked with simple ingredients, and it's as tasty as the classic beef stroganoff, just a lot quicker and easier too.
Back with another super simple chicken recipe that is ready in two shakes of a lamb's tail. This time, it's my take on the classic stroganoff recipe, but with chicken, and way easier.
I do love my Slow Cooker Beef Stroganoff, but, if you want a quick dinner at the end of a rather long and tiring day, chicken is the answer to all your problems. It cooks quickly, it's delicious, and guaranteed to go well with the whole family.
Forget about expensive take-aways, by the time you place an order and wait for the food to arrive, you've got this super delicious chicken stroganoff ready. Plus, it's a lot healthier too.
Don't you just love these quick dinners that put a smile on your face? I certainly do. This chicken stroganoff can be served over a bed or rice, pasta of any kind, mashed potatoes, couscous, bulgur wheat or any other grains.
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How to make healthy chicken and mushroom stroganoff
Right, chicken stroganoff! One essential ingredient here is the sour cream. No other cream, if you want the dish to be as close to the original stroganoff as possible.
Plus, the sour cream pairs so well with the mushrooms, making a spectacular sauce that is worth all the money. And it's hardly any effort here.
I used regular closed-cup mushrooms, but you can try a variation of different mushrooms, the texture should not be different, if anything, perhaps just a slight difference in taste.
- heat up the oil and allow the butter to melt, then add the sliced mushrooms
- give a good stir, then leave to cook for 4-5 minutes until the mushrooms have released their liquid, and are nicely browned (not burnt though)
- add the onion and garlic, give another stir for 2-3 minutes until the onions has soften, then remove from the pan
- add more oil and butter, add the chicken chunks and cook for 6-7 minutes until cooked through
- transfer the mushrooms back to the pan, add the stock, bay leaf, tomato puree and seasoning, and leave to cook for about 5 minutes
- add the sour cream, cook for a further 1-2 minutes, then garnish with parsley and remove from the heat
How to add the sour cream to avoid curdling
Ideally, the sour cream should be at room temperature before adding it to the hot chicken stroganoff. But, if like me, you decide you want to cook stroganoff at the very last minute and the sour cream is chilled from the fridge, there is still hope.
Since the dish is ready in under 20 minutes, that does not give the sour cream enough time to get to the right temperature. Instead, try adding one tablespoon of the hot liquid at a time, mixing well after each addition.
I added about 6-7 tablespoons until I want happy that the sour cream is warm enough to be added to the pan, and it worked wonderfully well.
The sauce was beautifully silky, with not a single curdle. And that's the job done! If you like the idea of more chicken and mushroom dishes, how about my Slow Cooker Mushroom Chicken in Creamy Mushroom Sauce?
If you’ve liked my HEALTHY CHICKEN AND MUSHROOM STROGANOFF or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Easy Chicken and Mushroom Stroganoff, a healthy midweek dinner that is ready in under 20 minutes. Super delicious, this chicken dish is a family-favourite recipe. It's cooked with simple ingredients, and it's as tasty as the classic beef stroganoff, just a lot quicker and easier too. If you like healthy chicken recipes, this chicken stroganoff is the best dish for you. Even fussy kids will love it too.
- 2 chicken breasts, cubed
- 2 cups closed-cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 bay leaf
- 1 tablespoon tomato puree
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup sour cream
- 1 tablespoon fresh parsley, chopped
- 2 teaspoon olive oil
- 2 teaspoon butter
- ½ cup chicken stock (broth)
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Heat up the oil in a pan over a medium heat, add the butter and allow it to melt.
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Add the sliced mushrooms, and give a good stir.
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Leave to cook for about 5 minutes, stirring occasionally, until the mushrooms have released their liquid and are brown.
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Add the onion and garlic, and cook for a further 2-3 minutes until the onion has soften.
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Remove from the pan and set aside.
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Add the remaning oil and butter, then add the chicken and leave to cook for 6-7 minutes or until cooked through and lightly brown.
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Add the mushrooms back to the pan together with the chicken stock, tomato puree, bay leaf and seasoning, and leave to cook for 2-3 minutes.
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Before adding the sour cream to the pan, mix one tablespoon of the hot liquid from the stroganoff at a time in order to bring the cream at the same temperature to avoid curdling.
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6-7 tablespoons should be enough, before pouring it into the pan.
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Give a good stir, add the parsley, and remove from the heat.
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Serve with rice, pasta or mashed potatoes.
Ideally, the sour cream should be at room temperature before adding it to the hot chicken stroganoff. But, if like me, you decide you want to cook stroganoff at the very last minute and the sour cream is chilled from the fridge, there is still hope.
Since the dish is ready in under 20 minutes, that does not give the sour cream enough time to get to the right temperature. Instead, try adding one tablespoon of the hot liquid at a time, mixing well after each addition.
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