Homemade Chicken Stroganoff

WOULD YOU SAVE THIS RECIPE?

There’s nothing like a big bowl of creamy stroganoff to warm you up on a quiet evening. This ancient Russian dish has been soothing the soul for generations, and my version with savory chicken and mushroom sauce is just as delicious.

I have fond memories of my mother’s beef stroganoff sizzling on the stove as a child. The delicious smell of deep-fried mushrooms wafted through the kitchen, causing my stomach to growl with anticipation. Even though I interpreted the recipe with chicken instead of beef, it still gives that nostalgic, stick-to-your-ribs feeling.

Dig this chicken stroganoff into a cold bowl and you’ll find plenty of chicken and meaty mushrooms bathed in rich, creamy mustard and Worcestershire sauce. Served over a bed of buttermilk, fried potatoes or steamed rice, this is the kind of comforting dish that makes you feel like you’re wrapped in a warm blanket.
Why You’ll Love This Chicken Stroganoff

This is a simple, comforting classic that tastes like it came straight from Grandma’s kitchen, but is actually easy to make at home.
‘s pureed mushroom sauce is out of this world, thanks to the perfect balance of fondant (sweet and savory spices) from Dijon mustard, Worcestershire sauce, and chicken and mushroom sauce.
Transforms basic chicken fillets into healthy, business-friendly foods.
Will be on the table in an hour for a nice weeknight dinner.
If you’re lucky enough to have leftovers, food will taste better the next day! Ingredients for Chicken Stroganoff

Chicken Breast: When cut into equal pieces, it becomes incredibly tender and absorbs all the flavors of the sauce.
Mushrooms: I prefer to use baby bella (cremini) for its earthy taste, but white mushrooms work too.
Onion and Garlic: An aromatic base that makes the sauce incredibly smooth.
Chicken Fillet: Gives a great consistency and flavor to the sauce.
Creamy Cream: Provides the distinctive spicy creaminess of the famous stroganoff. Use full fat for taste and texture.
Dijon Mustard and Worcestershire Sauce: These two are crucial to achieving that delicious stroganoff flavor we all desire.

Frequently Asked Questions

Can I use Greek yoghurt instead of butter? While Greek yogurt works a little, it doesn’t have the rich, full-bodied taste of real cream. The sauce can also become thin and prone to flaking.
What can I make with Stroganoff? My favorites are mashed potatoes, mashed potatoes, steamed rice, roasted vegetables or fresh salad.
How can I maintain balance? Let leftovers cool completely, then place in an airtight container and refrigerate for 3-4 days. Heat gently on the stove and add some to thin the sauce if necessary.

Top tips and fun fun

For maximum flavor, take your time frying the chicken, mushrooms and onions until they’re perfectly cooked. A good search makes a difference.
For a very rich sauce, add the butter and cream last.
My mom always added a pinch of nutmeg to her stroganoff sauce to add some spice – good stuff!
When grilling chicken, try using smoked paprika instead of black pepper to add some smoke.
Mix in some spinach or frozen peas for a pop of color and nutrition.
If you’re really feeling it, top each with a dollop of extra cream and some fried spring onions. 97
The day before, cut the mushrooms and chop the onion and garlic.
Sauce can be prepared 2-3 days in advance and stored in the refrigerator. Gently heat the mixture on the stove and thin it out, adding some salt if necessary. Then add the cooked chicken before serving.