Creamy Chicken Stroganoff
Rated 5.0 stars by 1 users
Category
Evening Meals
Servings
3-4
Prep Time
10 minutes
Cook Time
40 minutes
This Creamy Chicken Stroganoff is a hearty and comforting dish with diced chicken thighs sautéed with garlic, onions, and thyme. Mushrooms and leeks add earthy flavours, while Greek yoghurt creates a creamy, tangy sauce without the heaviness of traditional cream. Finished with wilted baby spinach and a hint of lemon for freshness, this stroganoff is perfect served over quinoa or buckwheat for a wholesome, balanced meal. With its rich, creamy texture and deep flavours, it's a satisfying dish for any occasion.
Ingredients
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4-6 chicken thighs (skinless & boneless), diced
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1 red onion, diced
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2 tsp butter
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4 garlic cloves sliced
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Pinch of pink Himalayan salt
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12 button mushrooms (halved or quartered)
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1 cube chicken stock
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½ cup water
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1 tbsp lemon juice
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1 tsp agave nectar/honey
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1 tsp dried thyme
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2 leeks, sliced
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2 handfuls of baby spinach
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3/4 cup of plain/Greek yoghurt + extra for garnish
Directions
- In a large saucepan on low-medium heat add butter, garlic, onion, stock cube, thyme, lemon juice, agave, and water (just enough to dissolve the stock and stop onion from sticking. Steam-fry these ingredients for 2-3 minutes before adding the diced chicken.
- Keep stirring and moving the chicken around so it cooks evenly once coloured, add the leeks and mushrooms – allow to cook until the vegetables have softened. Adding at this point another ½ cup of water (if you want more of a saucy stroganoff) and allow the dish to simmer for a further 20-30 minutes, watching that the water doesn’t reduce too much.
- 10 minutes before serving remove from the heat and add ¾ cup of plain or Greek yoghurt and stir through – taste test and add salt to further season, then add the baby spinach and replace the lid of the saucepan. Leave the dish to stand until you serve just after stirring through the baby wilted baby spinach.
- Serve with a side of buckwheat or quinoa, steamed vegetables and garnish with a dollop of yoghurt.
