This chicken stroganoff recipe combines tender chicken, mushrooms, and a rich sour cream sauce for a quick, hearty dinner. Perfect for weeknights or cosy gatherings!
Previously I had only ever made stroganoff with beef or pork fillet. I've since made mushroom stroganoff in our Thermomix which is great with pasta and also as a sauce to go with chicken, steak, and pork. When I'd been searching for stroganoff recipes for our Thermomix, I'd seen a recipe for chicken stroganoff soup which I like the sound of…but haven't made yet. This made me think that you could probably make a chicken stroganoff that would be good with rice, pasta, or mashed potatoes…I found this one on the BBC website - it's yum!
Tips
- Freezable - this chicken stroganoff freezes well. Cool completely and portion into airtight containers. Defrost either overnight or first thing in the morning and in a pan on the hob.
- Dairy-free option - replace sour cream with a plant-based alternative like coconut cream or cashew cream.
- Extra vegetables - add spinach, peas or green beans for extra nutrients and colour.
Frequently Asked Questions
Yes - you can prepare the stroganoff up to a day in advance. Keep it in the fridge and reheat gently on the hob to avoid overcooking the chicken.
Greek yogurt, crème fraîche, or a dairy-free alternative like coconut cream can be used in place of sour cream.
Yes - you can omit mushrooms or replace them with courgettes, peppers, or cauliflower for a different texture and flavour.
Chicken breasts or thighs work well. Thighs are more forgiving and stay tender even if slightly overcooked.
Serve it over pasta, rice, mashed potatoes, or crusty bread for a complete meal.
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How to make this Chicken Stroganoff
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 400g chestnut mushrooms, halved
- 2 red onions, chopped
- 2 cloves cloves, finely chopped
- 500g chicken breasts, cut into bite-sized pieces
- 300ml chicken stock
- 1 tbsp tomato puree
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- salt and freshly ground black pepper
- 250ml sour cream (use reduced-fat sour cream, if preferred)
- a small handful of chopped parsley or tarragon
- pasta, rice, or mashed potatoes, to serve
Instructions
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions, and garlic and stir-fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6 to 7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard, and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the sour cream and chopped parsley or tarragon, bring to a simmer and cook for 8 to 10 minutes, or until the sauce has thickened, stirring occasionally.
- Check the seasoning and add salt and freshly ground black pepper, to taste. Serve in warmed bowls with your choice of pasta, rice, or mashed potatoes, and some green veg on the side, if you like.
Serving suggestions
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Chicken Stroganoff
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 400 g (14.1 oz) chestnut mushrooms halved
- 2 red onions chopped
- 2 cloves garlic finely chopped
- 500 g (1.1 lb) chicken breasts cut into bite-sized pieces
- 300 ml (1 ⅓ cups) chicken stock
- 1 tbsp tomato puree
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- salt and freshly ground black pepper
- 250 ml (1 cup) sour cream (use reduced-fat sour cream, if preferred)
- a small handful of chopped parsley or tarragon
- pasta, rice, or mashed potatoes to serve
Instructions
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions, and garlic and stir-fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6 to 7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard, and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the sour cream and chopped parsley or tarragon, bring to a simmer and cook for 8 to 10 minutes, or until the sauce has thickened, stirring occasionally.
- Check the seasoning and add salt and freshly ground black pepper, to taste. Serve in warmed bowls with your choice of pasta, rice, or mashed potatoes, and some green veg on the side, if you like.
Notes
-
- Freezable - this chicken stroganoff freezes well. Cool completely and portion into airtight containers. Defrost either overnight or first thing in the morning and in a pan on the hob.
-
- Dairy-free option - replace sour cream with a plant-based alternative like coconut cream or cashew cream.
- Extra vegetables - add spinach, peas or green beans for extra nutrients and colour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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