Chicken Stroganoff with Rice

The dish of Chicken Stroganoff with Rice has a rich and storied history as one of the classic comfort foods that transcends borders. While Beef Stroganoff is more commonly known, Chicken Stroganoff offers a lighter and healthier twist on the traditional recipe. Many believe that the dish originated in Russia, gaining popularity in the 19th century, as a way to showcase the extravagant tastes of the wealthy. Today, Chicken Stroganoff with Rice has become a staple on dinner tables around the world, offering a delicious and easy-to-make meal that the whole family can enjoy. Regardless of its origin, there’s no denying the universal appeal of a warm and satisfying bowl of chicken stroganoff with rice.

  • 1 tbs of oil
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 200gm sliced mushrooms
  • 100gm of baby spinach
  • 600gm chicken breast sliced
  • 1 tsp paprika
  • 1 tbs tomato paste
  • 1 tbs Worcestershire sauce
  • 1 cup of liquid chicken stock
  • ¾ cup of sour cream
  • Steamed white rice to serve


Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl.

Add onion, garlic and mushroom to the pan and cook, stirring, for 5 minutes or until onion is softened and mushroom is browned. Add paprika. Cook, stirring, for 1 minute. Add tomato paste, Worcestershire sauce and stock. Bring to the boil. Return chicken to pan. Simmer for 5 to 7 minutes or until chicken is cooked through.

Stir in sour cream and spinach. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and scatter chives on the top.