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!
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!
- 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.
I love to serve mine topped with a sprinkling of paprika and some freshly chopped curly parsley.
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Chicken Stroganoff Recipe
- 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
- 1 pinch of paprika
- Finely chopped curly parsley
- Rice, pasta or potatoes
- 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
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.
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