This Mary Berry-inspired chicken stroganoff is a comforting dish of tender chicken and mushrooms in a creamy, lightly tangy sauce. Paprika and Dijon mustard add warmth and depth without overpowering the delicate flavour of the chicken. It is easy enough for beginners and takes around 40 minutes from start to finish. Serve it with fluffy rice or buttery noodles for a satisfying family meal.
Chicken Stroganoff Ingredients
For the Chicken and Mushrooms
- 600g skinless, boneless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 15g butter
- 1 medium onion, finely sliced
- 250g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
For the Creamy Sauce
- 1 teaspoon sweet paprika
- 1 tablespoon plain flour
- 200ml chicken stock
- 1 teaspoon Dijon mustard
- 150ml full-fat sour cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, to finish
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4
How to Make Chicken Stroganoff
This recipe is cooked entirely on the hob, so there is no need to preheat the oven or bake it. Use a large frying pan with enough room for the chicken and sauce.
- Prepare the ingredients: Slice the chicken into even strips and set aside. Slice the onion and mushrooms, crush the garlic, and measure out the sauce ingredients. Keep the raw chicken separate from the vegetables and wash your hands and utensils after handling it.
- Brown the chicken: Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in two batches and cook for 2 to 3 minutes per batch, turning until lightly golden. Transfer to a clean plate. The chicken does not need to be fully cooked at this stage.
- Cook the vegetables: Reduce the heat to medium and melt the butter in the same pan. Add the onion and cook for 4 minutes, stirring occasionally. Add the mushrooms and cook for another 4 to 5 minutes, until softened and any liquid has mostly evaporated. Stir in the garlic and cook for 30 seconds.
- Mix the sauce: Sprinkle the paprika and flour over the vegetables and stir for 1 minute. Gradually pour in the chicken stock, stirring to make a smooth sauce. Add the Dijon mustard and bring to a gentle simmer.
- Finish cooking the chicken: Return the chicken and any juices from the plate to the pan. Simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The thickest piece should reach 74°C on a food thermometer.
- Add the sour cream: Lower the heat and stir in the sour cream. Warm gently for 1 to 2 minutes without boiling, then taste and season with salt and black pepper.
- Finish and serve: Sprinkle with parsley and serve straight away with your chosen accompaniment. There is no assembling or cooling needed unless you are saving portions for later.
Tips for the Best Chicken Stroganoff
How Do I Keep the Chicken Tender?
Cut the chicken into strips of a similar size and brown it briefly rather than cooking it completely at the start. It will finish cooking in the sauce. Check the thickest piece with a thermometer and avoid simmering it for longer than necessary.
How Can I Stop the Sour Cream from Splitting?
Use full-fat sour cream and turn the heat down before adding it. Stir it into the sauce gently and keep the pan below a boil. If the sauce is very hot, you can first mix a spoonful into the sour cream to warm it gradually.
Why Is My Stroganoff Sauce Too Thin?
Let the stock and flour mixture simmer for a few minutes before adding the sour cream. If the sauce still needs thickening, simmer it a little longer before stirring in the cream. Keep in mind that it will thicken slightly as it cools.
How Do I Get More Flavour from the Mushrooms?
Give the mushrooms enough time in the pan for their moisture to evaporate. Once the pan is relatively dry, they can begin to brown, adding a deeper savoury flavour to the sauce.
Serving Suggestions
- Serve over steamed basmati or long-grain rice.
- Spoon over buttered egg noodles or tagliatelle.
- Pair with creamy mashed potatoes and green beans.
- Add a crisp green salad or steamed broccoli for a fresh side.
Storage and Reheating
Room Temperature
Do not leave chicken stroganoff at room temperature for more than 2 hours, or 1 hour if the room is above 32°C. Divide leftovers into shallow containers and refrigerate promptly; there is no need to wait until they are completely cold.
Refrigerator
Keep leftovers in a covered container in the refrigerator for up to 3 days. Reheat until piping hot throughout, stirring gently and adding a splash of stock or water if the sauce has thickened. Avoid a vigorous boil to help keep the sauce smooth.
Freezing
Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat until piping hot throughout. Sour cream can become slightly grainy after freezing, so for the smoothest result, freeze the cooked chicken and sauce before adding the sour cream, then stir it in after reheating.
Nutrition
Approximate values per serving, based on four servings and excluding accompaniments:
- Calories: 380 kcal
- Carbohydrates: 10g
- Protein: 38g
- Fat: 20g
- Saturated fat: 9g
- Sodium: 350mg
Nutrition values are estimates and will vary depending on the ingredients and brands used.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Use the same weight of boneless, skinless chicken thighs, cut into strips. They may need a little longer to cook; check that the thickest pieces reach 74°C.
Can I make chicken stroganoff ahead of time?
Yes. Make it up to 3 days ahead, cool it promptly in shallow containers and refrigerate. Reheat until piping hot throughout. For the smoothest sauce, add the sour cream after reheating.
What can I use instead of sour cream?
Full-fat crème fraîche is a good alternative and can be used in the same quantity. Full-fat Greek yogurt also works, but add it over very low heat because it is more likely to split.
Can I make this chicken stroganoff gluten-free?
Yes. Use gluten-free chicken stock and replace the plain flour with 2 teaspoons of cornflour mixed with 1 tablespoon of cold water. Stir the mixture into the simmering stock and cook until thickened.
What is the best mushroom for chicken stroganoff?
Chestnut mushrooms add a lovely savoury flavour, but white button mushrooms work well too. Slice them evenly so they cook at the same rate.
Is this an official Mary Berry recipe?
No. This is a home-cooked chicken stroganoff inspired by the comforting style often associated with Mary Berry, rather than a reproduction of an official recipe.
Chicken Stroganoff Recipe Card
Creamy Chicken Stroganoff
Course: MainCuisine: British-inspiredDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesTender chicken and mushrooms in a creamy paprika and Dijon sauce. An easy, comforting meal ready in 40 minutes.
Ingredients
600g skinless, boneless chicken breasts, cut into thin strips
1 tablespoon olive oil
15g butter
1 medium onion, finely sliced
250g chestnut mushrooms, sliced
2 garlic cloves, crushed
1 teaspoon sweet paprika
1 tablespoon plain flour
200ml chicken stock
1 teaspoon Dijon mustard
150ml full-fat sour cream
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
Directions
- Slice the chicken into even strips. Prepare the onion, mushrooms and garlic, keeping them separate from the raw chicken.
- Heat the oil in a large frying pan over medium-high heat. Brown the chicken in two batches for 2 to 3 minutes per batch, then transfer to a clean plate.
- Reduce the heat to medium. Melt the butter in the pan and cook the onion for 4 minutes. Add the mushrooms and cook for 4 to 5 minutes, then stir in the garlic for 30 seconds.
- Stir in the paprika and flour for 1 minute. Gradually add the stock, stirring until smooth, then add the mustard and bring to a gentle simmer.
- Return the chicken and its juices to the pan. Simmer for 5 to 7 minutes, until the sauce thickens and the chicken reaches 74°C in the thickest piece.
- Lower the heat and stir in the sour cream. Warm gently for 1 to 2 minutes without boiling, then season to taste.
- Sprinkle with parsley and serve with rice, noodles or mashed potatoes.
Notes
- Brown the chicken briefly and finish cooking it in the sauce to keep it tender.
- Do not boil the sauce after adding the sour cream.
- Refrigerate leftovers promptly and use within 3 days.
- Nutrition is estimated and excludes accompaniments.
