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Chicken Stroganoff with Butternut Squash Mash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 133 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Chicken Stroganoff with Butternut Squash Mash is a creamy, comforting dish that combines tender chicken breast with mushrooms, onions, garlic, and a flavorful sauce made from tomato, coconut milk, and Dijon mustard. Served over a smooth and lightly sweet butternut squash mash, this recipe offers a wholesome and delicious twist on a classic stroganoff, perfect for a cozy weeknight meal.

Ingredients

Scale

For the Chicken Stroganoff

  • 1 tbsp olive oil
  • 8 oz sliced mushrooms
  • 1 cup diced white onions
  • 4 tbsp minced garlic
  • 2 cups diced free range organic chicken breast
  • Salt and pepper to taste
  • 1/2 cup white wine
  • 1 cup tomato sauce
  • 1/2 cup canned coconut milk
  • 2 tbsp Dijon mustard
  • 1/2 cup chopped parsley

For the Butternut Squash Mash

  • (See the accompanying butternut squash mash recipe)

Instructions

  1. Heat the Oil and Sauté Mushrooms: In a large pot, heat olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 5 minutes until they begin to soften and release their juices.
  2. Add Onions and Garlic: Add the diced onions and minced garlic to the pot with mushrooms. Continue cooking until the onions become browned and translucent, enhancing the dish’s aroma and flavor.
  3. Cook the Chicken: Add the diced chicken breast to the pot. Season generously with salt and pepper. Cook the chicken thoroughly, stirring occasionally, for about 5 minutes. The actual time may vary based on chicken thickness, so ensure it is cooked through.
  4. Deglaze with White Wine: Pour in the white wine and let it cook down for about 3 minutes to reduce slightly and deepen the flavor of the sauce.
  5. Add Tomato Sauce and Dijon Mustard: Stir in the tomato sauce and Dijon mustard. Let the mixture cook together for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Incorporate Coconut Milk and Parsley: Pour in the canned coconut milk and add the chopped parsley. Cook for one more minute while stirring to combine everything evenly and achieve a creamy consistency.
  7. Serve: Spoon the chicken stroganoff over a bed of butternut squash mash and serve immediately for a warm, hearty meal.

Notes

  • Use canned coconut milk rather than carton for a richer, thicker texture essential to the sauce’s creaminess.
  • You can substitute the white mushrooms with other varieties such as cremini or button mushrooms depending on availability.
  • Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat leftovers gently either in the microwave or on the stovetop to preserve texture and flavor.

Find it online: https://oliviadinner.com/chicken-stroganoff-with-butternut-squash-mash-recipe/