Speedy Stroganoff

A quick, comforting dish packed with tender chicken, creamy mushroom sauce, and a touch of smoky paprika

Ingredients

• 1 tbsp olive oil

• 600g chicken breast or thighs, cut into 1cm pieces

• 3 garlic cloves, minced

• 200g fresh mushrooms, sliced

• 400g light thickened cream

• 1 chicken stock cube

• 2 tbsp Dijon mustard

• 1 tbsp smoked paprika

• 2 tbsp tomato paste

• Salt and freshly ground black pepper, to taste

• 120g baby spinach leaves, washed

Method

Step 1. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until lightly golden but not fully cooked through. Remove and set aside.

Step 2. In the same pan, add a bit more olive oil if needed. Add mushrooms and cook for 4–5 minutes until softened and browned. Add garlic and sauté garlic for 30 seconds until fragrant. 

Step 3. Stir in the tomato paste, Dijon mustard, smoked paprika, and crumbled chicken stock cube. Cook for 1 minute to develop flavour.

Step 4. Return the chicken to the pan. Pour in the cream and stir to combine. Bring to a simmer and let cook for 8-10 minutes, or until the sauce thickens slightly and the chicken is cooked through.

Step 5. Stir in the spinach and cook for 1-2 minutes, just until wilted. Taste and adjust seasoning with salt and pepper as needed.

Step 2. Serve hot over rice,  pasta, rice, or mashed potatoes.

Pro Tips for Making the Ultimate Chicken Stroganoff

• Sear Smart, Not Long: Give your chicken a quick golden sear to lock in flavour, but don’t cook it all the way through-let it finish gently in the sauce so it stays tender and juicy

• Go Fresh with Mushrooms: Skip the canned stuff. Fresh mushrooms add rich, earthy depth that elevates the entire dish

• Balance the Sauce: Stroganoff sauce should be silky, not gluey. If it starts to thicken too much, stir in a little chicken broth or milk until it’s just right

• Season Like a Chef: Don’t dump in salt all at once-taste as you build layers of flavour. A pinch here and a dash there makes all the difference

  
  

  

  
  

  

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