Chicken and Mushroom Stroganoff

There’s nothing quite like a creamy, comforting bowl of stroganoff on a blustery evening, is there? This Chicken and Mushroom Stroganoff has become a firm favourite in our house. It’s quick enough to whip up after the school run, satisfying enough to keep even my perpetually hungry teenagers happy, and, dare I say, it’s even a bit posh! I’ve been tinkering with this recipe for years, trying to find the perfect balance of flavour and simplicity. After countless attempts (some more successful than others!), I think I’ve finally cracked it. I promise you, this stroganoff is a hug in a bowl, and it’ll become a family staple in no time.

Why This Recipe Works

Let’s be honest, weeknight dinners need to be easy, delicious, and ideally, not require a sink full of washing up. This Chicken and Mushroom Stroganoff ticks all those boxes! After 8+ years of cooking for my family, I know what works, and this recipe is a winner because it’s:

• Quick and easy: From fridge to table in under 45 minutes, perfect for busy weeknights.
• Child-approved: Even my picky eater devours this! The creamy sauce is a winner every time.
• Budget-friendly: Uses everyday ingredients you probably already have in your fridge and pantry.

Now, there is one little thing: getting the sauce just right. But don’t worry, I’ll share all my secrets for a perfectly creamy, flavourful stroganoff every time. I’ve learned a thing or two from my kids, including that mushrooms are a must! That and they hate lumpy sauce!

Ingredients

• 500g chicken breasts, cut into bite-sized pieces
• 250g chestnut mushrooms, sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 25g butter
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml dry white wine (optional, but adds a lovely depth of flavour)
• 150ml crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Ingredient Notes

Chicken breasts: I prefer chicken breasts for their lean protein, but chicken thighs work well too, and they’re often more budget-friendly. Just be sure to trim off any excess fat.

Chestnut mushrooms: I find chestnut mushrooms have a richer flavour than white mushrooms, but either will do. For a really intense flavour, try using a mix of wild mushrooms.

Dry white wine: This is optional, but it really elevates the flavour of the sauce. A dry Sauvignon Blanc or Pinot Grigio works beautifully. If you’re skipping the wine, add a squeeze of lemon juice to the sauce for a touch of acidity.

Crème fraîche: This gives the stroganoff its signature creamy texture. If you can’t find crème fraîche, you can use sour cream, but be careful not to let it boil, or it might curdle.

Worcestershire sauce: This adds a wonderful umami flavour to the dish. If you don’t have any on hand, you can use a splash of soy sauce.

Step-by-Step Instructions

Step 1: Prepare the chicken and mushrooms. Cut the chicken breasts into bite-sized pieces and slice the mushrooms. Set aside.

Step 2: Sauté the onion and garlic. Heat the olive oil and butter in a large pan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Brown the chicken. Add the chicken pieces to the pan and cook until browned on all sides. Don’t overcrowd the pan; you may need to do this in batches.

Step 4: Add the mushrooms. Add the sliced mushrooms to the pan and cook until softened and lightly browned, about 5-7 minutes.

Step 5: Make the sauce. Sprinkle the flour over the chicken and mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock and white wine (if using), scraping up any browned bits from the bottom of the pan.

Step 6: Simmer the sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir in the Dijon mustard and Worcestershire sauce.

Step 7: Finish with crème fraîche. Reduce the heat to low and stir in the crème fraîche. Season with salt, pepper, and smoked paprika to taste. Be gentle and make sure the sauce doesn’t boil, or the crème fraîche can split.

Step 8: Serve. Garnish with fresh parsley and serve hot over rice, pasta, or mashed potatoes.

My Kitchen Tips & Tricks

• Don’t overcrowd the pan: When browning the chicken, work in batches to ensure each piece gets a nice sear. This will give the stroganoff a richer, more flavourful taste.
• Deglaze the pan: Make sure to scrape up any browned bits from the bottom of the pan when you add the chicken stock and wine. These browned bits are packed with flavour and will add depth to your sauce.
• Adjust the seasoning: Taste the sauce as you go and adjust the seasoning to your liking. Don’t be afraid to add a little extra salt, pepper, or smoked paprika. My kids like a bit of extra paprika.
• Use good quality crème fraîche: The crème fraîche is what gives the stroganoff its creamy texture, so it’s worth using a good quality brand.
• Make it ahead: This stroganoff can be made ahead of time and reheated. The flavours will actually develop even more overnight.
• Freeze for later: Allow the stroganoff to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Make sure to label your containers with the date so you know when to use them.
• Serve with crusty bread: A slice of crusty bread is perfect for mopping up all that delicious sauce!

Storage & Meal Prep

Storage: Leftover Chicken and Mushroom Stroganoff can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat gently in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the sauce to separate. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating.

Make-ahead: This stroganoff is a great make-ahead meal. You can prepare it up to 2 days in advance and store it in the fridge. The flavours will actually develop even more over time.

Batch cooking: This recipe is easily doubled or tripled for batch cooking. Make a big batch on the weekend and enjoy it throughout the week.

Substitutions & Variations

Gluten-free: To make this stroganoff gluten-free, use a gluten-free plain flour alternative, such as a gluten-free blend or cornflour, to thicken the sauce. Ensure your chicken stock and Worcestershire sauce are also gluten-free.

Dairy-free: For a dairy-free version, substitute the crème fraîche with a dairy-free alternative, such as coconut cream or cashew cream. Be aware that these alternatives may slightly alter the flavour and texture of the sauce.

Vegetarian: To make this vegetarian, omit the chicken and add more mushrooms or other vegetables, such as bell peppers or courgette. You can also add a can of drained and rinsed chickpeas for added protein.

Seasonal variations: In the autumn, try adding a handful of chopped butternut squash or pumpkin to the stroganoff for a seasonal twist.

Beef Stroganoff: Swap the chicken for beef strips. Simply brown the beef in the pan before adding the onions and mushrooms. I’ve done this a few times; my kids still prefer the chicken version.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the stroganoff as directed, but don’t add the crème fraîche. Add the crème fraîche when you reheat it just before serving. This prevents the sauce from splitting.

How do I know when the chicken is cooked through?

The chicken is cooked through when it is no longer pink in the middle and the juices run clear when pierced with a fork. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F).

Can I use a different type of mushroom?

Yes, you can use any type of mushroom you like. I often use chestnut mushrooms because they have a richer flavour, but white mushrooms or a mix of wild mushrooms would also work well.

What can I use if I don’t have crème fraîche?

If you don’t have crème fraîche, you can use sour cream or Greek yoghurt. However, be careful not to let the sauce boil, as this can cause the sour cream or Greek yoghurt to curdle. Add it at the very end and stir gently.

Will my children enjoy this recipe?

Most children love this recipe! The creamy sauce is a real winner, and the mild flavour is generally well-received. If your children are not keen on mushrooms, you can chop them very finely or even purée them before adding them to the sauce. My kids tend to pick them out if they are too big.

Can I freeze this stroganoff?

Yes, you can freeze this stroganoff for up to 3 months. Allow it to cool completely before transferring it to an airtight container. When reheating, thaw it in the fridge overnight and then reheat gently in a saucepan over low heat.

How can I make this recipe more flavourful?

To boost the flavour of this stroganoff, try adding a bay leaf to the sauce while it simmers. You can also add a splash of sherry or Madeira wine for a richer, more complex flavour.

Serving Suggestions

This Chicken and Mushroom Stroganoff is delicious served over a bed of fluffy rice, creamy mashed potatoes, or your favourite pasta. A side of steamed green beans or a simple salad provides a lovely contrast to the richness of the stroganoff. I like to serve it with a sprinkle of fresh parsley for a pop of colour.

For portion sizes, I usually allow about 1 1/2 cups of stroganoff per adult and 3/4 cup per child. My family usually enjoys it with a side of garlic bread, perfect for soaking up all that delicious sauce!`

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