This easy Jamie Oliver Chicken Stroganoff is a creamy and hearty meal, perfect for busy weeknights. Packed with tender chicken, golden mushrooms, and a quick tangy pickle, it’s a nutritious dish served over brown rice. With simple ingredients you likely have at home, this recipe is versatile and bursting with flavor.
Ingredients Needed
- 160g (¾ cup) brown rice
- 3 sprigs of fresh flat-leaf parsley
- 150g (5 oz) chestnut mushrooms
- 2 cloves of garlic
- ½ red onion
- 1 tablespoon red wine vinegar
- 4 higher-welfare skinless, boneless chicken thighs
- ½ teaspoon sweet smoked paprika
- Olive oil, for cooking
- ½ lemon (zested and juiced)
- 100g (3½ oz) baby spinach
- 100g (⅓ cup) sour cream
How To Make Chicken Stroganoff
- Cook the rice: Cook the brown rice in a medium pan of boiling salted water over medium heat for 25 minutes or until tender. Drain well, season with black pepper, cover with a lid and set aside.
- Prepare the parsley and vegetables: Pick and roughly chop the parsley leaves and finely chop the stalks. Finely slice the mushrooms and peel and finely chop the garlic.
- Make the quick pickle: Peel and finely slice the red onion and mix it in a bowl with red wine vinegar, parsley, and a good pinch of sea salt. Scrunch everything together and set aside.
- Prepare the chicken: Slice the chicken thighs into 2cm (¾ inch) strips and place them in a mixing bowl. Add the sweet smoked paprika, and ½ tablespoon of olive oil, and finely grate the lemon zest over it. Season with a pinch of salt and pepper, then toss to coat evenly.
- Cook the mushrooms and garlic: Heat 1 tablespoon of olive oil in a medium frying pan over high heat. Add the mushrooms and garlic, stirring occasionally, and fry for 4 minutes until softened and lightly golden.
- Add the quick pickle: Stir in half the quick pickle and fry for 1 minute before tipping the mixture onto a plate.
- Cook the chicken: Return the pan to the heat and add the prepared chicken strips. Fry for 5-6 minutes, stirring frequently, until golden and cooked through.
- Combine everything: Add the mushroom and onion mixture back to the pan along with the baby spinach. Stir well and cook until the spinach wilts.
- Finish the dish: Remove the pan from the heat, stir in the sour cream, and squeeze in the lemon juice. Season to taste with salt and pepper.
- Serve: Plate the chicken stroganoff with the brown rice and sprinkle with the remaining quick pickle for a tangy finish.
Recipe Tips
- Slice chicken evenly: Cut the chicken into equal-sized strips (around 2cm/¾ inch) so they cook evenly and stay juicy.
- Don’t overcrowd the pan: When frying mushrooms and chicken, cook in a single layer for proper browning. Overcrowding will make them steam instead of sear.
- Quick pickle adds zing: Let the red onion pickle sit for at least 10 minutes before using it to enhance the flavor.
- Adjust sour cream carefully: Stir in the sour cream off the heat to prevent it from splitting. Add a little at a time to reach your desired creaminess.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Stroganoff cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the Chicken Stroganoff cool completely, then store it in a freezer-safe container. Freeze for up to 2 months. To use, thaw overnight in the fridge before reheating.
- Reheat: Heat a pan over medium heat. Add the leftover chicken stroganoff and cook, stirring occasionally, for about 5-7 minutes until fully heated through.
Nutrition Facts
Serving Size: 1 serving (221g)
- Calories: 311
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 101mg
- Sodium: 418mg
- Potassium: 478mg
- Total Carbohydrate: 25
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 24g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Tagliatelle
- Jamie Oliver Chicken Curry Mango Chutney
- Jamie Oliver Chicken Stock
- Jamie Oliver Garlic Chicken
Jamie Oliver Chicken Stroganoff
Description
This easy Jamie Oliver Chicken Stroganoff is a creamy and hearty meal, perfect for busy weeknights. Packed with tender chicken, golden mushrooms, and a quick tangy pickle, it’s a nutritious dish served over brown rice. With simple ingredients you likely have at home, this recipe is versatile and bursting with flavor.
Ingredients
Instructions
- Cook the rice: Cook the brown rice in a medium pan of boiling salted water over medium heat for 25 minutes or until tender. Drain well, season with black pepper, cover with a lid and set aside.
- Prepare the parsley and vegetables: Pick and roughly chop the parsley leaves and finely chop the stalks. Finely slice the mushrooms and peel and finely chop the garlic.
- Make the quick pickle: Peel and finely slice the red onion and mix it in a bowl with red wine vinegar, parsley, and a good pinch of sea salt. Scrunch everything together and set aside.
- Prepare the chicken: Slice the chicken thighs into 2cm (¾ inch) strips and place them in a mixing bowl. Add the sweet smoked paprika, and ½ tablespoon of olive oil, and finely grate the lemon zest over it. Season with a pinch of salt and pepper, then toss to coat evenly.
- Cook the mushrooms and garlic: Heat 1 tablespoon of olive oil in a medium frying pan over high heat. Add the mushrooms and garlic, stirring occasionally, and fry for 4 minutes until softened and lightly golden.
- Add the quick pickle: Stir in half the quick pickle and fry for 1 minute before tipping the mixture onto a plate.
- Cook the chicken: Return the pan to the heat and add the prepared chicken strips. Fry for 5-6 minutes, stirring frequently, until golden and cooked through.
- Combine everything: Add the mushroom and onion mixture back to the pan along with the baby spinach. Stir well and cook until the spinach wilts.
- Finish the dish: Remove the pan from the heat, stir in the sour cream, and squeeze in the lemon juice. Season to taste with salt and pepper.
- Serve: Plate the chicken stroganoff with the brown rice and sprinkle with the remaining quick pickle for a tangy finish.
Notes
- Slice chicken evenly: Cut the chicken into equal-sized strips (around 2cm/¾ inch) so they cook evenly and stay juicy.
- Don’t overcrowd the pan: When frying mushrooms and chicken, cook in a single layer for proper browning. Overcrowding will make them steam instead of sear.
- Quick pickle adds zing: Let the red onion pickle sit for at least 10 minutes before using it to enhance the flavor.
- Adjust sour cream carefully: Stir in the sour cream off the heat to prevent it from splitting. Add a little at a time to reach your desired creaminess.
Jamie Oliver Chicken Stroganoff