This Creamy chicken stroganoff recipe is one you'll use over and over. Served with zoodles, it’s an easy and tasty dinner option that’s perfect for weeknights.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp olive oil
6 Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
1 brown onion, thinly sliced
200g cup mushrooms, thickly sliced
200g Swiss brown mushrooms, thickly sliced
2 garlic cloves, crushed
2 tsp ground paprika
2 tbs tomato paste
300g sour cream
2 zucchini, ends trimmed, cut into noodles, steamed if desired (or cooked rice or pasta 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.
Method
Step 1
Heat half the oil in a large non-stick frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 mins or until chicken is golden brown and cooked through. Transfer to a heatproof bowl. Repeat with the remaining chicken.
Step 2
Add the remaining oil to the pan. Reduce heat to medium. Add the onion and combined mushroom and cook, stirring, for 5 mins or until the vegetables soften slightly. Add the garlic and paprika and stir for 30 secs or until aromatic. Return the chicken to the pan. Add the tomato paste and sour cream and cook, stirring, for 5-7 mins or until the sauce boils and thickens and the mushroom is tender. Season.
Step 3
Divide the zucchini noodles (or rice or pasta if desired) among serving bowls. Serve topped with chicken stroganoff.
