Chicken And Mushroom Stroganoff Recipes

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CHICKEN & MUSHROOM STROGANOFF



Chicken & mushroom stroganoff image

Chicken and mushroom is a classic combo that's always a winner in my house, whether it's in a lasagna, pot pie or served in this creamy and comforting stroganoff. Served with quick pickled red onions to cut through it with lovely zing, this is a tasty midweek dinner. Happy cooking!

Provided by Jamie Oliver

Time 40m

Yield 2

Number Of Ingredients 12

160g brown rice
3 sprigs fresh flat-leaf parsley
150g chestnut mushrooms
2 cloves garlic
½ red onion
1 tablespoon red wine vinegar
4 skinless, boneless chicken thighs, higher-welfare
½ teaspoon sweet smoked paprika
olive oil
½ lemon
100g baby spinach
100g sour cream

Steps:

  • Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
  • Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
  • Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
  • For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
  • Slice the chicken into 2cm strips and place in a mixing bowl.
  • Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
  • Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
  • Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
  • Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
  • Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
  • Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
  • Sprinkle with the remaining quick pickle and serve with the rice.

Nutrition Facts : Calories 570 calories, Fat 18.3 g fat, SaturatedFat 5.7 g saturated fat, Protein 33 g protein, Carbohydrate 73 g carbohydrate, Sugar 6.6 g sugar, Sodium 0.5 g salt, Fiber 4.5 g fibre

EASY CHICKEN AND MUSHROOM STROGANOFF



Easy Chicken and Mushroom Stroganoff image

Make and share this Easy Chicken and Mushroom Stroganoff recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 medium red onion, chopped
8 ounces fresh mushrooms, quartered
1 -1 1/2 cup chicken broth
2 tablespoons coarse grain mustard
1/2 cup sour cream
3 tablespoons chopped parsley
2 cups cooked egg noodles

Steps:

  • In large non-stick fry pan, melt butter over high heat.
  • Place flour in a pie pan; add chicken and turn to coat well.
  • Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
  • Stir in onions, mushrooms, and any unused flour.
  • Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
  • In small bowl, whisk together chicken broth and mustard.
  • Pour mixture into fry pan and stir.
  • Bring to boil, reduce heat to simmer and cook about 5 minutes.
  • Stir in sour cream and parsley and simmer for 2 additional minutes.
  • Season with salt and pepper to taste.
  • Serve over egg noddles.

CHICKEN STROGANOFF



Chicken Stroganoff image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
8 ounces cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
1 yellow onion, thinly sliced
3 tablespoons all-purpose flour
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 packet French onion soup mix
1/3 cup sour cream, plus more for serving
Cooked wide egg noodles, for serving
3 tablespoons minced fresh chives

Steps:

  • In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
  • Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
  • Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS



Greek Yogurt Chicken Stroganoff with Mushrooms image

The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn't know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.

Provided by DesertWanderer

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter, or as needed
1 ½ cups sliced fresh mushrooms
1 onion, chopped
2 cups chicken stock, divided
2 tablespoons all-purpose flour, or as needed
2 cups plain Greek yogurt
4 ounces reduced-fat cream cheese, cut into pieces
½ pound shredded cooked chicken, or more to taste

Steps:

  • Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
  • Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
  • Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 13.2 g, Cholesterol 98.3 mg, Fat 28.4 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 13.9 g, Sodium 573.8 mg, Sugar 6.1 g

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF



Slow Cooker Chicken and Mushroom Stroganoff image

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite! https://therecipecritic.com/slow-cooker-chicken-mushroom-stroganoff/

Provided by Gagoo

Categories     Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2 ounce) can cream of chicken soup
1 (1 1/4 ounce) envelope dry onion soup mix
salt and pepper, to taste
fresh parsley, chopped for garnish
1 lb large egg noodles

Steps:

  • Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
  • In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  • Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

Nutrition Facts : Calories 872, Fat 32.1, SaturatedFat 14.3, Cholesterol 239.7, Sodium 1579.9, Carbohydrate 96.5, Fiber 4.9, Sugar 5.9, Protein 48.8

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Top Asked Questions

How to cook chicken and mushrooms on the stove?
In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper. Melt 1 tablespoon of butter in a large pan and over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.
What is chicken mushroom Stroganoff?
This Chicken Mushroom Stroganoff is a creamy, savory, luxurious dinner inspired by delicious Eastern European cuisine and it's ready to eat in just half an hour!
How long do you cook chicken stroganoff for?
This healthy chicken stroganoff with mushrooms is creamy, simple, and comforting, takes only 20 minutes, and uses Greek yogurt instead of sour cream. Cook pasta according to directions in heavily salted water until 1 minute BEFORE it's al dente.
How do you make Stroganoff with chicken thighs and spinach?
Take the chicken thighs out, discard the skin and bones and pull the meat into pieces. Return to the pan. Add the spinach and stir to wilt. Taste for seasoning. To serve, divide the rice among four plates and ladle over the stroganoff. Garnish with the remaining thyme.

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