🍄 Creamy Chicken & Mushroom Stroganoff with Rice 🍚✨
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~620 kcal
📝 Ingredients:
Main Dish:
300g chicken breast, cut into bite-sized cubes 🍗
200g mushrooms, sliced 🍄
1 small onion, finely chopped 🧅
2 garlic cloves, minced 🧄
2 tbsp olive oil or butter 🫒🧈
150ml chicken stock
150ml heavy cream or sour cream 🥛
1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp dried thyme
Salt & pepper to taste
Side:
150g basmati rice 🍚
1 tbsp fresh parsley, chopped 🌿
👨🍳 Instructions:
Cook the Rice: Rinse and cook basmati rice according to package instructions (about 12 minutes). Fluff with a fork.
Sear the Chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Brown chicken pieces for 5–6 minutes until golden. Remove and set aside.
Cook Veggies: In the same pan, add the remaining oil. Sauté onion, garlic, and mushrooms for 4–5 minutes until softened.
Make the Sauce: Stir in paprika, thyme, Dijon mustard, and chicken stock. Simmer 5 minutes.
Add Cream & Chicken: Lower the heat, stir in cream, then return chicken to the pan. Simmer gently for 5–7 minutes until the chicken is cooked through and the sauce thickens.
Assemble: Serve creamy chicken and mushroom stroganoff over fluffy rice. Garnish with parsley.
🔄 Notes & Variations:
Use sour cream for a tangier, classic stroganoff flavor.
Swap rice for pasta or mashed potatoes.
Add spinach or peas for extra greens.