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    Home > Quick Dinner Recipes

    Chicken Stroganoff

    Published: Jun 27, 2023 · Modified: Aug 13, 2023 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Easy chicken stroganoff - pan-fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream. This quick and easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!

    Side-on image of chicken stroganoff and rice on a white plate with a metal fork. The plate is on a dark surface and there are sliced mushrooms and chopped parsley scattered around.
    Jump to:
    • 📋 Ingredients
    • 📺 Watch how to make it
    • 🍽️ What to serve it with
    • 🍲 More fantastic creamy chicken recipes
    • Chicken Stroganoff Recipe
    • Can I make it ahead and/or freeze it?
    • A note on the fat content of cream:
    • 💬 Reviews

    I'm sure i've consumed far more chicken stroganoff than the average person!

    It was always one of my favourite meals as a teenager, and I ALWAYS used to ask my mum to cook it when I was home from Uni, or when she'd come to our house to look after the kids.

    It's still one of my favourite creamy comfort food dinners to this day (along with the beef stroganoff version), and I love that it only takes 20 minutes to make!

    📋 Ingredients

    Ingredients for chicken stroganoff on a wooden board.
    • Chicken - I'm using skinless chicken breast, chopped into bite size pieces, but you can replace with chopped skinless chicken thighs if you prefer
    • We’re using double (heavy) cream. Go for full fat, as lower fat cream will split if cooked over a high heat.
    • Sour cream – again full fat. Full fat sour cream still has a lower fat content than double cream, and will split if boiled. So we’re going to be adding the double cream first – which will help to protect the sour cream, then add the sour cream and heat slowly.
    • Mushrooms – use your favourite. I love chestnut button mushrooms, as they have lots of flavour.
    • Oil and butter - for frying the chicken, onion and mushrooms
    • Onion – add a little sweetness to the dish.
    • Worcestershire sauce and Dijon mustard - for extra flavour
    • Seasoning - salt, pepper and paprika (I add a little paprika to the chicken for flavour and colour, then sprinkle some on to the finished dish for garnish too).

    📺 Watch how to make it

    Full recipe with detailed steps in the recipe card at the end of this post.

    👩‍🍳PRO TIP Allow the sauce to simmer over a low heat, so it's only just bubbling. This will ensure that the chicken remains tender and that lovely creamy sauce won't split.

    Tall overhead shot of chicken and mushroom stroganoff in a dark pan. The pan is on a dark surface with a wooden spoon sticking out. There is a bowl of cooked rice next to the pan and some mushrooms and chopped parsley scattered around.

    🍽️ What to serve it with

    • Boiled rice, basmati & wild rice, egg fried rice or cauliflower rice
    • Pasta shapes, egg noodles or Tagliatelle
    • Crispy Roast Potatoes or Sautéed Potatoes

    I love to serve mine topped with a sprinkling of paprika and some freshly chopped curly parsley.

    Tall, overhead, close-up image of chicken and mushroom stroganoff in a dark pan. The pan is on a dark surface with a wooden spoon sticking out. The stroganoff is garnished with chopped parsley and paprika.

    🍲 More fantastic creamy chicken recipes

    • Creamy Tuscan Chicken in a dark pan
      Creamy Tuscan Chicken
    • chicken in creamy white wine sauce in a dark pan next to a bowl of green beans
      Chicken in White Wine Sauce with Mushrooms
    • Chicken ala king with rice on a dark plate
      Chicken ala King
    • A dish of creamy chicken pie with puff pastry sat on a blue and white striped cloth.
      Creamy Chicken Pot Pie
    • A square photo of a pan of cooked Tarragon chicken in a creamy sauce, sprinkled with chopped parsley, laid on top of a stripy grey and white tea towel
      Tarragon Chicken
    • square image of chicken alfredo pasta bake with a scoop removed
      Creamy Chicken Alfredo Pasta Bake

    Stay updated with new recipes!
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    Square overhead image of chicken and mushroom stroganoff in a dark pan. The pan is on a dark surface with a wooden spoon sticking out. The stroganoff is garnished with chopped parsley and paprika.

    Chicken Stroganoff Recipe

    By: Nicky Corbishley
    Pan fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dinner
    Cuisine Russian
    Servings 4
    Calories 547 kcal

    Ingredients
     

    • 2 tablespoons oil
    • 1 tablespoon unsalted butter
    • 1 onion - peeled and finely sliced
    • 200 g (7oz) baby chestnut mushrooms - - thickly sliced
    • 3 chicken breasts - (this is about 525g/18.5oz), chopped into bitesize pieces
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon paprika
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 240 ml (1 cup) double (heavy) cream
    • 160 ml (⅔ cup) full fat sour cream

    To Serve:

    • 1 pinch of paprika
    • Finely chopped curly parsley
    • Rice, pasta or potatoes

    INSTRUCTIONS
     

    • Heat the oil and butter in a large frying pan over a medium-high heat.
      2 tablespoons oil, 1 tablespoon unsalted butter
    • Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened.
      1 onion, 200 g (7oz) baby chestnut mushrooms
    • Add the chicken, salt, pepper and paprika and stir together.
      3 chicken breasts, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon paprika
    • Cook for 5-6 minutes, stirring often, until the chicken is sealed.
    • Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream and sour cream.
      1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 240 ml (1 cup) double (heavy) cream, 160 ml (⅔ cup) full fat sour cream
    • Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
    • Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley.
      1 pinch of paprika, Finely chopped curly parsley, Rice, pasta or potatoes

    Video

    ✎ Notes

    Can I make it ahead and/or freeze it?

    I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. So my advice is to make it right before serving.
    Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time.

    A note on the fat content of cream:

    I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.
    Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
    This is an indulgent dish, so it will be high in fat – but is also delicious and filling.
    Nutritional information is approximate, per person, not including the rice. This recipes serves 4 people.

    Nutrition

    Calories: 547kcalCarbohydrates: 9gProtein: 32gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 183mgSodium: 422mgPotassium: 906mgFiber: 1gSugar: 6gVitamin A: 1520IUVitamin C: 5mgCalcium: 109mgIron: 1mg
    Keywords Creamy sauce, quick dinner, sour cream
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Eleanor says

      August 13, 2023 at 8:51 am

      5 stars
      Absolutely adore this chicken version, it's definitely going onto our recipe rotation😋

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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