Healthy Chicken and Mushroom Stroganoff

Overhead shoot of a white bowl with chicken stroganoff over a bed of rice

4 from 9 votes

Healthy Chicken and Mushroom Stroganoff

Easy Chicken and Mushroom Stroganoff, a healthy midweek dinner that is ready in 15 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.

Prep Time3

Cook Time12

Total Time15

Course: Main Course

Cuisine: Russian

Servings: people

Calories: 314kcal

Author: Daniela Apostol

Ingredients

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)

Metric - US Customary

Instructions

Heat up the oil in a pan over a medium heat, add the butter and allow it to melt.
Add the sliced mushrooms, and give a good stir.
Leave to cook, stirring occasionally, until the mushrooms have released their liquid and are brown.
Add the onion and garlic, and cook until the onion has soften.
Remove from the pan and set aside.
Add the remaining oil and butter, then add the chicken and leave to cook for 5 minutes or until cooked through and lightly brown.
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.
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.
6-7 tablespoons should be enough, before pouring it into the pan.
Give a good stir, add the parsley, and remove from the heat.
Serve with rice, pasta or mashed potatoes.

Notes

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 15 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.

Nutrition