This Chicken Stroganoff is a creamy, flavorful dish that combines tender chicken with mushrooms and spinach, perfect for a comforting meal.

Scale

2 tablespoons olive oil

800g chicken thigh fillets

excess fat trimmed

1 large brown onion

thinly sliced

1 cup baby spinach

finely chopped

2 garlic cloves

crushed

200g cup mushrooms

sliced

1 cup chicken stock

reduced salt

¼ cup white wine

180g reduced fat sour cream or crème fraiche

3 cups broccoli florets

steamed for serving

Heat the olive oil in a pan over medium heat.
Add the chicken thigh fillets and cook until browned and cooked through, about 10-12 minutes. Remove and set aside.
In the same pan, add the onion and garlic, sauté until translucent.
Add the mushrooms and cook until softened, about 5 minutes.
Stir in the baby spinach and cook until wilted.
Deglaze the pan with white wine, scraping up any bits from the bottom.
Pour in the chicken stock and bring to a simmer.
Lower the heat and stir in the sour cream until well combined.
Return the chicken to the pan and heat through.
Serve over steamed broccoli or your choice of vegetables.

For a quicker option, you can use pre-cooked chicken. Adjust the seasoning as desired.

Keywords: Chicken Stroganoff, creamy chicken, comfort food, chicken recipes