Healthy Chicken and Mushroom Stroganoff

Healthy Chicken and Mushroom Stroganoff, an easy midweek dinner that is ready in under 20 minutes. Super delicious, this chicken dish is a family-favourite recipe.

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 beef, 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 guarateed 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.

How do you make 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 tablespooons 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.

5 from 1 vote

Print

Healthy Chicken and Mushroom Stroganoff

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Healthy Chicken and Mushroom Stroganoff, an easy midweek dinner that is ready in under 20 minutes. Super delicious, this chicken dish is a family-favourite recipe.

Course: Main Course

Cuisine: Russian

Keyword: quick midweek dinners

Servings: 4 people

Calories: 314 kcal

Author: Daniela Anderson

Ingredients

• 2 chicken breasts, cubed
• 2 cups closed-cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 bay leaf
• 1 tbsp tomato puree
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup sour cream
• 1 tbsp fresh parsley, chopped
• 2 tsp olive oil
• 2 tsp butter
• 1/2 cup chicken stock (broth)

Metric - US Customary

Instructions

1. Heat up the oil in a pan over a medium heat, add the butter and allow it to melt.

2. Add the sliced mushrooms, and give a good stir.

3. Leave to cook for about 5 minutes, stirring occasionally, until the mushrooms have released their liquid and are brown.

4. Add the onion and garlic, and cook for a further 2-3 minutes until the onion has soften.

5. Remove from the pan and set aside.

6. 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.

7. 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.

8. 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.

9. 6-7 tablespoons should be enough, before pouring it into the pan.

10. Give a good stir, add the parsley, and remove from the heat.

11. Serve with rice, pasta or mashed potatoes.

Nutrition Facts

Healthy Chicken and Mushroom Stroganoff

Amount Per Serving

Calories 314 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g40%

Cholesterol 108mg36%

Sodium 533mg22%

Potassium 741mg21%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 27g54%

Vitamin A 555IU11%

Vitamin C 7.1mg9%

Calcium 78mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.