Chicken Stroganoff is a fantastic family meal. Sliced chicken breasts in a soured cream and paprika sauce, great served with pasta or rice. A fabulous midweek dinner.
I love stroganoff.
I often cook my Leftover Roast Beef in a Stroganoff Sauce and serve it with pasta or leftover roast potatoes. A nice juicy steak and mushrooms in stroganoff is fantastic too.
Chicken stroganoff is fantastic Family food. An Easy Chicken Stroganoff Recipe is quick, easy, and cheap. It’s great with pasta, potatoes, or rice, so easy to tweak for your family.
I love the super creamy flavour of a Simple Stroganoff, and whether it’s with chicken, beef, pork, halloumi or mixed mushrooms, it’s always one of my favourites.
What is Stroganoff Sauce Made of?
An Easy Recipe for Stroganoff is made with butter, soured cream, paprika, and mustard.
It’s really straightforward, there aren’t many ingredients and you’ve probably got at least some of them in your cupboard already.
How to Make Chicken Stroganoff
Making stroganoff is so easy!
You basically fry the chicken, onions, garlic, and mushrooms in butter, and then simmer in the soured cream, stock, mustard, and smoked paprika.
You can make stroganoff in one pan, and it takes around 30 minutes.
Making Stroganoff without Soured Cream
Chicken stroganoff without sour cream is an option if you don’t like, or don’t have soured cream. It won’t taste exactly the same, but you can try a straight swap for any of these ingredients.
- Crème Fraiche
- Cream cheese
- Double cream
I would always advise using full-fat dairy as lower-fat options don’t come together as well, and there may be some curdling or separating.
If you want to make a Low-fat stroganoff using low-fat ingredients, half-fat crème Fraiche is usually my favourite.
There may still be some separation, but you can reduce it by removing the pan from the heat before adding the cream or yoghurt, and then reheating very slowly.
Don’t worry though, even if it curdles or separates slightly, it will still taste amazing.
Stroganoff with Cream of Mushroom Soup
Stroganoff with cream of mushroom soup is a popular choice, and if you want to make a Healthy chicken stroganoff using low-fat cream of mushroom soup can be a good option.
If I was going to use soup for my stroganoff, I’d reduce the stock to 150ml and just use 1tbsp of soured cream, as there’s already plenty of liquid.
You might also need to simmer your stroganoff sauce for longer, to thicken it up. Apart from that, I’d stick to this recipe as it is.
How to Thicken Stroganoff Sauce
When you make Homemade chicken stroganoff, you want the sauce to be creamy, but thick enough to really stick to the meat, mushrooms, and pasta or rice. Too watery and you end up with a soupy stroganoff.
Generally, I find that simmering for 15 minutes once the soured cream has been added is enough to thicken the sauce in this Chicken stroganoff recipe.
If your sauce is still a little too runny, simmer for longer, stirring regularly. Other options include adding 1tbsp of tomato puree, or mixing a tbsp of cornflour with 1tbsp of water and stirring this through.
For either option, simmer for an extra 5 minutes to give it a chance to work before you think about adding a little more cornflower.
What to Serve with Chicken Stroganoff
I serve this Recipe for chicken stroganoff with pasta, ideally tagliatelle. I love pasta, and would happily eat it with anything.
Other options include stroganoff with potatoes, noodles or rice.
Leftover Roast Chicken Stroganoff
This is the Best chicken stroganoff recipe for using up leftovers. Just make sure your chicken is kept in a sealed tub in the fridge for no longer than two days, and that it is piping hot before serving.
If you are a little short on meat, adding more mushrooms, or making a spicy Chicken and chorizo stroganoff can work well.
Serve with any other leftovers that you might have, like leftover potatoes and roast veggies.
Chicken Stroganoff
Ingredients
- 4 Chicken breasts (chopped into strips)
- Splash Cooking oil or spray
- 30 g Butter
- 1 Onion (finely sliced)
- 1 Clove Garlic (Crushed)
- Pinch Salt and pepper
- 250 g Mushrooms (Finely sliced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked Paprika
- 300 ml Chicken Stock
- 200 ml Soured Cream
Instructions
- Heat a little oil in a frying pan and fry the chicken with a good pinch of salt and pepper until browned, set to one side until needed.
- Melt the butter in a heatproof dish or large pan.
- Add the onions and garlic and fry for 5 minutes until soft.
- Add the chicken and mushrooms and stir until coated in butter.
- Add the paprika and mustard and stir.
- Pour in the stock and bring to a simmer for 10 minutes.
- Add the soured cream and stir.
- Simmer for a further 15 minutes, stirring often, until thick and creamy.
- Serve with rice, pasta, or potatoes.
Notes
- If using leftover roast chicken, just dice and toss in without frying first.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
