Mediterranean Creamy Slow-Cooked Chicken Stroganoff with Spinach, Mushrooms & Carrots

Mediterranean Creamy Slow-Cooked Chicken Stroganoff with Spinach, Mushrooms & Carrots.

📝 Ingredients

For the Chicken Base:

• 700g boneless skinless chicken thighs or breasts (cut into strips)

• 1 tbsp olive oil

• 1 medium onion (finely chopped)

• 3 cloves garlic (minced)

• 1½ cups mushrooms (sliced)

• 1 medium carrot (julienned or thinly sliced)

• 1 tsp paprika

• ½ tsp dried oregano

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• 1 cup chicken broth

For the Creamy Finish:

• ¾ cup Greek yogurt or sour cream

• ½ cup light cream (optional for extra richness)

• 1 tsp Dijon mustard

• 1½ cups fresh spinach (roughly chopped)

• 2 tbsp chopped fresh parsley

• Juice of ½ lemon

👩‍🍳 Instructions

1. Sauté the Base:
   Heat olive oil in a pan. Add onion and cook until soft. Stir in garlic, mushrooms, and carrots. Cook for 4–5 minutes.

2. Add Chicken & Seasoning:
   Add chicken strips, paprika, oregano, salt, and pepper. Sauté until lightly browned.

3. Slow Cook:
   Pour in chicken broth. Cover and simmer on low heat for 25–30 minutes (or transfer to slow cooker for 3–4 hours on low).

4. Make it Creamy:
   In a small bowl, mix Greek yogurt, cream, and Dijon mustard. Stir into the chicken mixture on low heat. Do not boil to prevent curdling.

5. Finish:
   Add spinach and cook until wilted. Stir in lemon juice and parsley.

6. Serve:
   Serve over whole wheat pasta, brown rice, mashed potatoes, or cauliflower mash.

💡 Tips

• Add a splash of white wine before broth for deeper flavor.

• Use coconut cream for a dairy-free version.

• For extra Mediterranean touch, add a few sliced olives.

❓ Q & A

Q1: Can I use chicken breast instead of thighs?
Yes! Breast works well but avoid overcooking to keep it tender.

Q2: Can I make it dairy-free?
Yes, replace yogurt and cream with coconut cream or dairy-free yogurt.

Q3: Can I freeze it?
It’s best frozen before adding yogurt/cream. Add creamy ingredients after reheating.

Q4: What can I serve it with?
Pasta, rice, quinoa, mashed potatoes, or even toasted sourdough.

Q5: How long does it last in the fridge?
Up to 3–4 days in an airtight container. Reheat gently.