Chicken stroganoff
This easy chicken stroganoff is the perfect comfort dinner for any night of the week, ready in less than half an hour. Made with tender chicken breast, mushrooms, onions, herbs and plenty of soured cream, it’s the kind of creamy, cosy dish that never goes out of style.
The chicken cooks gently in a silky sauce, creating a meal that’s rich, flavourful and incredibly satisfying. It’s a brilliant midweek option too — simple ingredients, a fuss‑free method and a result that’s always a hit with the whole family.
What goes well with this dinner
This is a very versatile dinner — it works well with rice, pasta, mashed or roasted potatoes, or even chips, along with some green veg or a simple salad. Add a warm, buttered baguette on the side and you’ve got a meal that suits whatever mood you’re in.
Serving Suggestions for Chicken Stroganoff
- Buttered egg noodles — the classic pairing; wide noodles hold the creamy sauce perfectly.
- Fluffy rice — basmati or long‑grain rice keeps things light while soaking up the sauce.
- Creamy mashed potatoes — indulgent, cosy and brilliant with the silky stroganoff.
- Buttered new potatoes — a lighter, spring‑like alternative to mash.
- Roast potatoes — crisp on the outside, fluffy inside, and a great contrast to the creamy mushroom sauce.
- Tagliatelle or pappardelle — wide pasta ribbons that cling to the sauce beautifully.
- Steamed green vegetables — tenderstem broccoli, green beans or peas add freshness and colour.
- Roasted carrots — their sweetness balances the savoury mushrooms and sauce.
- A simple green salad — lightly dressed with lemon or Dijon vinaigrette to cut through the richness.
- Crusty bread — perfect for mopping up any leftover sauce.
Chicken stroganoff
Ingredients
- 1 tbsp olive oil
- 15 g unsalted butter
- 150 g mushrooms, halved (or sliced if larger)
- 1 onion, finely chopped
- 1 tsp garlic puree
- 3 skinless boneless chicken breasts, cut into bite-sized pieces
- 50 ml white wine
- 1 tbsp tomato purée
- 1 tsp paprika
- 300 ml chicken stock
- 100 ml soured cream
- 1 tsp dried parsley
- salt and freshly ground black pepper
Instructions
- Heat the oil and butter, non-stick frying pan over a medium heat. Add the mushrooms, onions and garlic fry for around 5 minutes, or until lightly golden-brown. Remove from the pan and set aside.
- Return the pan to the heat and fry the chicken for 8-10 minutes, or until lightly browned and cooked through.
- Add the wine and stir until all the wine has evaporated.
- Return the mushrooms and onions to the pan, add the tomato purée and paprika and stir together.
- Add the stock bring to a boil then lower the heat and then reduce by a third. Add the soured cream and parsley and cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
- Seasoning to taste. Serve with plain boiled rice, green veg and warm buttered French baguette.