Stroganoff is usually the kind of dish you associate with colder months. However, this chicken, courgette and mushroom stroganoff is a lighter version that proves it absolutely can be served in summer. Especially with courgettes abundant in the garden, it’s the perfect way to use seasonal vegetables in a family favourite. For a simple weeknight dinner, serve with plain rice or pasta. It’s minimal effort with maximum flavour and on the table in 30 minutes.
Stroganoff? In the Summer?!
Stroganoff isn’t usually the kind of dish you associate with summer, but this lighter version proves it absolutely can be. All the familiar flavours are here – the warmth of mustard and paprika, the silky richness of sour cream, and that cosy, savoury depth from mushrooms. But we’re keeping things fresh by swapping beef for tender chicken and folding in soft, lightly cooked courgette.
Weeknight comfort dish for Summertime
The result is a stroganoff that still feels comforting, but without the heaviness. It’s quick to cook, perfect for warm evenings when you want something satisfying yet not too rich, and a brilliant way to use up courgettes when they’re in full swing. Serve it over rice, pasta, or simply spooned into a bowl with crusty bread for a Summertime dinner that’s both familiar and new.
Similar weeknight dishes
If you’re looking for similar weeknight dishes, check out the recipes below:
- Baked and spiced chicken meatballs
- Simple baked risotto with courgette and tomato
- Baked turkey and courgette meatballs
- Courgette, pesto and walnut lasagne
- Turkey and black bean chilli
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well composted soil, and above all else constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day which requires a lot of water. Ensure you regularly harvest the courgettes to encourage further production.
Turkey would work well instead of chicken, or you could revert to the traditional beef strips if you prefer.
I find that creme fraiche works equally as well as sour cream in this stroganoff dish.
Chicken Courgette and Mushroom Stroganoff
Equipment
- Large casserole dish or non-stick frying pan
Ingredients
- 2 tbsp olive oil
- 500 g chicken breast fillets cut into strips
- 300 g chestnut mushrooms halved or quartered depending on size
- 500 g courgettes sliced thinly
- 2 garlic cloves grated
- 1 tsp sea salt
- black pepper
- 1 tbsp smoked paprika
- 200 g sour cream or you could use creme fraiche
- 2 tbsp Dijon mustard
- 6 cornichons chopped
- 2 tbsp fresh parsley chopped
Instructions
- Heat the oil in a large non-stick frying pan or casserole dish over a medium-high heat. Fry the chicken strips until they have lost their translucent look, for 5-6 minutes.
- Add in the mushrooms, sliced courgettes, and grated garlic cloves.
- Sprinkle in the sea salt, a good grinding of black pepper and stir regularly for 10 minutes.
- Lower the heat on the pan, add in the smoked paprika, and cook for another minute.
- Add the sour cream, Dijon mustard, and the chopped cornichons. Pour in 150ml of water and give everything a good stir. Bring everything to a gentle simmer, stirring regularly.
- Check the chicken is cooked through by slicing one of the larger pieces in half.
- When the dish is cooked, pile the creamy stroganoff on top of fresh steamed rice or cooked pasta, and sprinkle with the chopped fresh parsley.
Notes
- The chicken could be substituted for turkey strips if you prefer.