Whenever times feel extra busy I lean into recipes that are going to make life that little bit easier, without having to break the bank! Good quality, free-range boneless, skinless chicken thighs always make it into my shopping cart whenever they are on special, so that I can batch-cook my favourite meals for the freezer. This creamy chicken and mushroom stroganoff is up there on the favourites list. It’s a meal that comes together quickly and with minimal effort, yet the flavour of the pan sauce is just heavenly.
The vegetables used are customisable (you can leave out the mushrooms completely and add any veggies you like in the last 5 minutes of cooking) and this meal can be served with rice, pasta or mashed potato, making it nice and versatile, perfect for your family to enjoy any night of the week.
Chicken Stroganoff is a great meal to prepare ahead of time, ready for when you need it! Prepare it as per the recipe, refrigerate it for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating for best results.
Leftovers can be made into chicken stroganoff pot pies. Spoon any leftover chicken stroganoff into 300 ml (10 fl oz) oven-safe ramekins. Cover with puff pastry, pinching the edges to secure. Brush with whisked egg, sprinkle with sea salt flakes and bake in a 220°C (425°F) (200°C/400°F fan-forced) oven for 20–25 minutes or until golden. Serve.
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Amy says:
Tasty and quick enough for a mid-week meal. Definitely a hit in our house!
Nicole says:
So happy to hear that, Amy! Thanks also for the rating. Nic x
Bec says:
Our family of 5 enjoyed this one, even the 5 year old 💚
Danielle says:
Such a hit in my household! Absolutely delicious and will definitely be making this more often 🙂
Danielle says:
Such a hit in my household! Absolutely delicious and will definitely be a regular dish.
Jackie Graham says:
I have not made any of your recipes that I didn’t like. I am definitely purchasing your cookbook
Rayanna MacElveen says:
I’d recommend adding butter to the rice before serving to complement the sauce better but overall it was a win. The 3 and 7 year old ate it without complaint!
Leslie D says:
This was so delicious and easy to make! I only had chicken breast, so I brined it to keep it from getting too dry. I served it over leftover polenta.
The only problem that I had with it, is that I wanted to keep eating it, even when I was full. A completely morish dish.
jessicasmith says:
Made this tonight after a long day at work, it was on the table in less than 30 minutes (automatically a winner). I did add half a teaspoon Dijon but it would’ve been excellent without it. The best part was my currently very picky 2 year old eating 2 bowls and saying yummy with every bite. Thanks Nic 🥰
janemenasche says:
First time making your recipe and it was so good!
emilleecole says:
Fed this to my family tonight (we have 4 kids ages 6-12) and not a single complaint NOR scrape left in their bowls! Wow!!! I added a teaspoon of mustard (old habits with Strog die hard!) and OOPH this recipe is going in the meal plan rotation! One happy mumma here!
soniabrilus says:
Another 5 star recipe. Quick and easy. Basic ingredients and maximum flavour! Thank you!