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Often made with beef, this Chicken stroganoff recipe is creamy, rich and comforting. And it's super-easy to prepare as well.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Chicken stroganoff


  • 2 tbs olive oil
  • 500g Coles Australian RSPCA Approved Chicken Stir-Fry Strips
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 300g button mushrooms, thinly sliced
  • 1 tsp sweet paprika
  • 2 tbs tomato paste
  • 1 tbs lemon juice
  • ¼ cup (60ml) chicken stock
  • ¾ cup (180g) Coles Sour Cream
  • ¼ cup finely chopped chives
  • 250g dried fettuccine
  • ¼ cup finely chopped flat-leaf parsley
  • Steamed baby broccoli, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in two batches, for 3-4 mins or until lightly browned. Transfer to a plate.
  2. Step 2

    Heat remaining oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until softened. Add the mushroom and paprika and cook, stirring, for 2-3 minutes or until mushroom is lightly browned.
  3. Step 3

    Stir in the tomato paste, lemon juice and stock. Bring to the boil. Return chicken to pan. Reduce heat and cook, stirring occasionally, for 5 mins or until chicken is cooked through. Add the sour cream and chives and cook, stirring, for 2 mins or until heated through.
  4. Step 4

    Meanwhile, cook the fettuccine following packet directions until al dente. Drain. Add the parsley and toss to combine. Divide among serving plates. Top with stroganoff and serve with steamed broccoli.