Creamy Chicken Stroganoff

Name: Creamy Chicken Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 skinless chicken breasts, cut into chunks; 2 onions, finely chopped; 2 tbsp olive oil; 4 cloves garlic, crushed; 1 tbsp sweet paprika; 400 ml chicken stock; 4 tsp Dijon mustard; 2 tbsp Worcestershire sauce; 200 g soured cream or creme fraiche; 1 handful chopped parsley; rice, mashed potatoes, or pasta, for serving

This creamy chicken stroganoff is a comforting weeknight dinner made with tender chicken, onions, paprika, and a silky mustard sour cream sauce. Serve it over rice, mashed potatoes, or pasta for an easy meal that feels rich and satisfying.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

skinless chicken breasts, cut into chunks
4
onions, finely chopped
2
olive oil
2 tbsp
garlic, crushed
4 cloves
sweet paprika
1 tbsp
chicken stock
400 ml
Dijon mustard
4 tsp
Worcestershire sauce
2 tbsp
soured cream or creme fraiche
200 g
chopped parsley
1 handful
rice, mashed potatoes, or pasta, for serving

Step-by-Step Instructions

Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5-7 minutes, stirring often, until lightly golden on the outside. Transfer the chicken to a plate.

Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Cook the chopped onions for 6-8 minutes until softened. Stir in the garlic and paprika, then cook for 30 seconds until fragrant.

Pour in the chicken stock, then stir in the Dijon mustard and Worcestershire sauce. Return the chicken and any juices from the plate to the pan. Simmer for 5-6 minutes, or until the sauce reduces slightly and the chicken is cooked through.

Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Warm gently until just heated through, but do not boil. Sprinkle with chopped parsley and serve immediately with rice, mashed potatoes, or pasta if desired.

Chef's Tips

Do not let the sauce boil after adding the sour cream, or it may split. Creme fraiche can be used instead of sour cream for a slightly richer, more stable sauce. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently over low heat.