Hello, fellow food enthusiasts!
Today, I’m excited to bring you a dish that feels like a warm, comforting hug: Creamy Chicken and Spinach Stroganoff. This delightful one-pan wonder combines tender strips of chicken with earthy mushrooms, vibrant spinach, and a luscious creamy sauce that will have everyone coming back for seconds—possibly even thirds!
As a home cook who enjoys exploring a variety of cuisines, I often find inspiration in classic recipes, adding my own twist here and there. This stroganoff was born out of a desire for something cozy and satisfying, yet simple enough for a weeknight dinner. After all, who doesn’t appreciate a dish that’s both delicious and doesn’t require a mountain of washing up afterward?
Let’s talk ingredients. Chicken is such a versatile protein, and when paired with the hearty mushrooms and fresh spinach, it takes on a whole new level of deliciousness. The sauce, a blend of sour cream and Dijon mustard with a hint of paprika, adds a touch of luxuriousness that coats every bite wonderfully.
One of the things I absolutely love about this dish is its simplicity. The entire recipe is made in a single pan, making it accessible for cooks of all skill levels and perfect for those evenings when you want fuss-free cooking. It’s also adaptable; you can easily swap ingredients or add extra veggies to suit your taste buds or dietary needs.
Now, I know how busy life can get—trust me, I’ve been there! But with this stroganoff on your menu, you can still enjoy a homemade meal without spending hours in the kitchen. It’s a ten-step process that’s as straightforward as it is rewarding.
As we move into those cooler months, there’s something undeniably comforting about gathering around the table with a plate of something rich and cozy. So, dim the lights, maybe even light a candle or two, and let this Creamy Chicken and Spinach Stroganoff do its magic.
Bon appétit!
Warmly,
Al
Ingredients
– 500g boneless, skinless chicken breast, cut into strips
– 200g baby spinach leaves
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 250g mushrooms, sliced
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 150ml chicken stock
– 200ml sour cream
– 2 tablespoons plain flour
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon fresh parsley, chopped (for garnish)
Method
1. Heat a large pan over medium-high heat and add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the chicken strips. Season with salt and pepper, and cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove from the pan and set aside.
2. In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the onion for about 3 minutes until it becomes translucent, then add the garlic and cook for another 1 minute until fragrant.
3. Add the mushrooms to the pan and cook, stirring occasionally, for about 5 minutes, until they are softened and lightly browned.
4. Sprinkle the flour and paprika over the mushroom mixture, stirring well to combine, and cook for 1 minute to remove the raw flour taste.
5. Gradually stir in the chicken stock, ensuring there are no lumps, and bring the mixture to a simmer. Cook for 2-3 minutes until slightly thickened.
6. Reduce the heat to low, and stir in the sour cream and Dijon mustard. Mix well and adjust seasoning with additional salt and pepper as needed.
7. Add the spinach leaves and allow them to wilt into the sauce, stirring occasionally, for about 2 minutes.
8. Return the cooked chicken to the pan, gently mixing it with the sauce and spinach. Cook for an additional 2-3 minutes to ensure the chicken is heated through.
9. Once warm, serve the stroganoff hot, garnishing with freshly chopped parsley.
