Chicken Stroganoff Recipe
This Chicken Stroganoff is creamy, savory, and ready in just 30 minutes. A comforting skillet dinner with tender chicken, earthy mushrooms, and a rich, velvety sauce the whole family will love.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Knife and chopping board
- Measuring cups and spoons
- Serving spoon
- Mixing bowl (optional for sour cream mix)
Ingredients
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 onion peeled and finely sliced
- 200 g 7 oz baby chestnut mushrooms thickly sliced
- 3 chicken breasts this is about 525g/18.5oz, chopped into bitesize pieces
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 240 ml 1 cup double (heavy) cream
- 160 ml ⅔ cup full fat sour cream
To Serve:
- pinch paprika
- finely chopped curly parsley
- rice pasta or potatoes
Instructions
- Heat oil and butter in a skillet over medium heat.
- Sauté onions until soft, then add mushrooms and cook until browned.
- Add chicken, season with salt, pepper, and paprika. Cook until golden.
- Stir in Worcestershire sauce and Dijon mustard.
- Pour in double cream and simmer until thickened.
- Lower heat, stir in sour cream gently.
- Simmer 2–3 more minutes until heated through—don’t boil.
- Garnish with parsley and paprika. Serve hot over rice, pasta, or potatoes.
