Easy Chicken Stroganoff | Rich, Comforting Chicken in Creamy Mushroom Sauce

Chicken stroganoff
Chicken stroganoff
Jump to Recipe

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.

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.

Variations: Chicken Stroganoff

  • Chicken & Mushroom‑Rich Stroganoff — increase mushrooms for deeper earthy flavour and extra savoury richness.
  • Chicken & Spinach Stroganoff — wilt spinach into the sauce for colour, nutrients and a soft, silky texture.
  • Chicken & Pepper Stroganoff — add sliced peppers for gentle sweetness that brightens the creamy sauce.
  • Chicken & Paprika‑Rich Stroganoff — increase paprika for a warmer, more pronounced stroganoff flavour.
  • Chicken & Garlic‑Rich Stroganoff — add extra garlic for deeper aromatic warmth.
  • Chicken & Bacon Stroganoff — stir in crispy bacon for smoky savoury depth.
  • Chicken & Leek Stroganoff — swap onions for leeks for a sweeter, more delicate base.
  • Chicken & Broccoli Stroganoff — add small broccoli florets for colour and extra veg.
  • Chicken & Courgette Stroganoff — include sliced courgette for a light, summery twist.
  • Chicken & Creamy Stroganoff — add extra sour cream or a splash of cream for a richer, silkier sauce.
  • Chicken & Herb Stroganoff — finish with parsley for freshness that lifts the creamy base.
  • Chicken & Mustard Stroganoff — add a spoon of Dijon for tangy sharpness that cuts through the richness.
  • Chicken & Tomato Stroganoff — add a little tomato paste for extra depth and a slightly richer colour.
  • Chicken & Chive Stroganoff — finish with chives for a subtle oniony freshness.
  • Chicken & Spinach & Mushroom Stroganoff — combine both for a hearty, veg‑packed variation
Chicken stroganoff

Chicken stroganoff

Chicken stroganoff with tender chicken pieces in a glossy creamy mushroom sauce, served over pasta, creating a warm, comforting dish with rich colour, shine and inviting texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Russian
Servings 4 people

Equipment

  • frying pan

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.