This spicy chicken Stroganoff is a spirited spin on the milder but ultra-tasty original version. Easy broiled zucchini takes the place of egg noodles, which lightens the dish and keep everyone’s attention on its robust flavor and rich, creamy sauce.
In my never-ending quest to make weekday chicken dinner nights more memorable occasions, I am often developing flavorful chicken recipes throughout many of my waking hours. Why the obsession you ask? Because chicken is relatively cheap and available, and well, we like to eat. So, a good chicken recipe is always a bird in the hand to me, pun intended, thank you very much. Armed with a good chicken recipe, I can win friends, influence people, and turn a hangry situation into a happy occasion. Just like that. Yep.
The Spicy Chicken Stroganoff Recipe Dance in My Head
The other night, I was craving a saucy chicken and mushroom dinner dish that would complement my current zoodle obsession perfectly. One that would stand up to the fork, yet yield a creaminess that makes every bite all that much better than the last one, yet never as good as the next one. You feeling me?
This easy chicken Stroganoff recipe that’s been dancing around the culinary side of my brain for a while now came to mind, so I knew that it was time to pull it together for an easy dinner that would comfort us without weighing us down.
Lucky for me, I also came across this broiled zucchini recipe from Michelle Tam of Nom Nom Paleo. True to her awesome food blogger form, Michelle found a way to make this versatile veggie cook quickly and easily, ready to take on a sauce, dip or dressing in minutes flat.
While the spicy chicken Stroganoff is all my own creation, I adapted Michelle’s recipe for the zoodles. I simply julienned two zucchini per serving with our fancy mandolin, then spread them over greased aluminum foil that I laid atop a baking sheet. I broiled them for 6 minutes, and then took them out to rest while I made the sauce. (You could totally double what you see in the picture at one time, too. These are two zucchinis, but you could get away with four julenned zucchinis at a time if you need to. Maybe just bump up the broiling time to 7 minutes, but definitely check on them after 6 minutes.)
While you cook down the onions, mushrooms, green bell peppers to this stage, it’s time to brown the chicken quickly before adding the sauce that you make in another bowl. Fifteen minutes later, the dish is ready for you and yours to get your munch on. It’s that easy. I like easy, don’t you?
Once it all comes together, it’s a party in your mouth that dances every few seconds with the heat of the Zatarain’s Hearty Spicy Brown Mustard. Yep, eating this dish is definitely an event that keeps you on your culinary experience toes in a good way that you can only “get” by experiencing it first hand. So, go ‘head, ya’ll. Make this new spin on the old classic a beloved new favorite. See you on the yum side…
- 1½ pounds chicken breast, sliced or cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 8 ounces sliced mushrooms
- 1 small chopped onion
- 1 small green bell pepper
- 2 tablespoons extra virgin olive oil
- Stroganoff Sauce
- 1 cup gluten free chicken broth
- 1 cup sour cream
- ½ cup cream cheese
- 4 teaspoons Zatarain's Hearty Spicy Brown Mustard
- 2 tablespoons tapioca starch or arrowroot starch
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- Zoodles
- 8 zucchini, julienned by hand or over a mandolin
- salt, black pepper, and cayenne for seasoning zucchini
- generous amount of extra virgin olive oil spray
- Preheat broiler.
- Line a large baking tray with aluminum foil. Spray foil with extra virgin olive oil spray.
- Season zucchini strips lightly with a few dashes of salt, black pepper, and cayenne pepper. Spread zucchini strips out over a sheet pan. (You may need to do this in several batches, depending upon how many zoodles you make at one time.)
- Spray zoodles again with EVOO spray. Place 8 inches under broiler.
- Broil each batch for 6 to 7 minutes, or until lightly browned. Set aside.
- Brown onions, bell peppers, and mushrooms over medium high heat for about 10 minutes in olive oil.
- While the veggies are cooking down, mix all Stroganoff ingredients together in a bowl.
- Add chicken to veggie pan, and cook until chicken is lightly browned.
- Add the sauce, and stir until well-combined.
- Adjust seasonings, if desired.
- Cook over medium low heat for 15 minutes, or until chicken is cooked through and sauce thickens.
- Serve over zoodles.
