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Chicken and mushroom stroganoff

Chicken and mushroom stroganoff

Total Time
40 min
15 min
25 min
There’s nothing quite as comforting as creamy stroganoff. This one is made with chicken instead of beef, for lower Points.


Olive oil

1½ tbs

Skinless chicken breast

500 g, cut into 1cm thick strips

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Swiss brown mushrooms

200 g, sliced

Button mushrooms

100 g, halved

Plain flour

2 tbs

Ground paprika

1 tsp, sweet variety

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Worcestershire sauce

1 tbs

English spinach

250 g, leaves

Light sour cream

2 tbs

Cooked brown rice

200 g


  1. Heat 2 teaspoons oil in a large, deep non-stick frying pan over high heat. Cook chicken, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
  2. Heat another 2 teaspoons oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms and cook, stirring, for a further 5 minutes or until mushrooms are golden and tender. Add flour and paprika and cook, stirring, for 1 minute or until fragrant. Stir in stock and Worcestershire sauce and bring to the boil. Return chicken to pan. Reduce heat and simmer, stirring occasionally, for 5–7 minutes, until chicken is cooked through and sauce is slightly thickened.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook spinach, stirring, for 1–2 minutes, until just wilted.
  4. Stir sour cream into stroganoff until combined and heated through. Serve with spinach and rice.


TO REFRIGERATE: Store stroganoff in a large reusable containers or transfer individual portions to separate reusable containers and keep for up to 2 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the sauce is too thick. TO FREEZE: Store stroganoff as above for up to 3 months. Thaw overnight in the fridge. Reheat as above.