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Chicken and mushroom stroganoff with brown rice

Chicken and mushroom stroganoff with brown rice

Total Time
35 min
10 min
25 min
Who wouldn’t love this lighter take on the Russian classic: tender chicken and plump mushrooms in a creamy sauce, served with fluffy rice and sautéed spinach.


Brown rice, dry

240 g

Skinless chicken breast

500 g, thinly sliced

Brown onion

1 medium, thinly sliced


2 clove(s), crushed


200 g, Swiss brown, sliced


100 g, button variety

Plain flour

2 tbs

Ground paprika

1 tsp

Beef stock cube

½ individual, to make 1 cup (250ml) stock

Worcestershire sauce

1 tbs

Light sour cream

cup(s), (85ml)

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Baby spinach

250 g

Oil spray

2 x 3 second spray(s)


  1. Cook rice following packet instructions. Cover and set aside to keep warm.
  2. Meanwhile, lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Stir-fry the chicken for 5 minutes or until lightly browned. Transfer to a plate and set aside.
  3. Lightly spray the same pan again with oil and heat over medium heat. Cook onion, stirring, for 2-3 minutes, until softened. Add garlic and mushrooms and cook, stirring, for about 5 minutes or until mushrooms are lightly golden and tender.
  4. Add flour and paprika and cook, stirring, for 1 minute. Stir in stock and Worcestershire sauce and bring to the boil. Return chicken to pan. Simmer, uncovered, for 5-7 minutes or until sauce has thickened and chicken is cooked through. Stir in sour cream and parsley.
  5. Meanwhile, steam or microwave spinach until just wilted. Sprinkle extra parsley over stroganoff. Serve with rice and spinach.


TIP: Transfer stroganoff to a reusable container and freeze for up to 2 months. Defrost overnight in the fridge. Reheat in a saucepan over medium heat, stirring occasionally, until hot.