Fine Chicken Stroganoff | Ready in Under 30 Minutes

This fine chicken stroganoff is a creamy and comforting dish, featuring tender chicken breast in a rich, mushroom-infused sauce. Inspired by the classic Russian recipe, it’s served with fragrant basmati rice and seasoned carrots for a wholesome meal.



#1
Overall rating 75.3%
GoodFood Review
Plans for
  • Families
  • Vegetarians
  • Picky eaters
  • Novice cooks
Price range/ week
$70 ‐ $204
Pros and cons
  • Delivery to home or office
  • Skip a week if needed
  • Low rating on Google
  • Delivery delays reported
No exclusive promotions available via MKC


Allergens: Gluten, Milk, Mustard

Difficulty: Easy

Ingredients (2 servings)

  • 150g organic basmati rice
  • 1 carrot
  • 1 pack diced chicken breast
  • 1 pack of chicken stock seasoning
  • 10g parsley
  • 250g brown mushrooms
  • 1 onion
  • 1 cup crème fraîche

Not Included in Your Delivery:

  • 1 tbsp wheat flour
  • 1 tbsp mustard
  • Salt and pepper
  • Olive oil

Nutrition Values (per serving)

  • Calories: 860 kcal
  • Fat: 44g
  • Carbohydrates: 75.7g
  • Protein: 39.6g

Utensils

  • Small pot with lid
  • Large pan
  • Kettle
  • Measuring cup
  • Sieve

Step-by-Step Instructions

1. Cook the Rice

Bring 300ml of lightly salted water to a boil in a small pot. Rinse the rice under cold water until clear. Add to boiling water, cover, and cook over low heat for 12–14 minutes. Let stand for 5 minutes before fluffing.

2. Prepare the Carrots

Boil 500ml of water. Peel and slice the carrot into thin wedges. Boil in a pot for 7–8 minutes until tender. Drain, season with olive oil, salt, and pepper, and keep warm.

3. Sear the Chicken

Pat dry the diced chicken and season with salt, pepper, and 1 tbsp olive oil. Sear in a hot pan for 1–2 minutes until browned. Transfer to a plate and cover.

4. Cook the Mushrooms & Onions

Dissolve half the stock seasoning in 200ml of hot water. Chop parsley. Clean and halve mushrooms. Slice onion. Sauté mushrooms and onions in a pan with 1 tbsp olive oil over high heat for 3–4 minutes.

5. Make the Sauce

Reduce heat, add 1 tbsp flour to the mushrooms, stir, then add crème fraîche. Simmer 1 minute, pour in stock, and season with mustard, stock seasoning, salt, and pepper. Simmer 2–3 minutes.

6. Finish & Serve

Add chicken back into the sauce and heat for 3–4 minutes until fully cooked. Fluff the rice and mix with ¾ of the parsley. Serve with chicken stroganoff, carrots, and remaining parsley.

Chef’s Tip

For extra flavor, try adding a splash of white wine to the sauce before simmering!

Enjoy your Fine Chicken Stroganoff! 🍽️

Looking for more delicious recipes? Check out our collection. 

Want to compare the best meal kits? Visit our comparison page.