This Mary Berry Chicken Stroganoff is a delightful and comforting dish, perfect for a quick and easy weeknight meal! Inspired by the renowned British baker, this recipe features tender chicken pieces and earthy chestnut mushrooms simmered in a creamy, savory sauce flavored with smoked paprika, mustard, and a touch of sour cream. I love how this dish comes together in about 30 minutes and delivers rich, satisfying flavors with simple steps.
Why You’ll Love This Mary Berry Chicken Stroganoff
- Creamy and Flavorful: The combination of sour cream, chicken stock, mustard, and paprika creates a delicious and well-balanced sauce.
- Quick and Easy: Ready in about 30 minutes, making it ideal for busy weeknights.
- Tender Chicken: Using bite-sized chicken pieces ensures they cook quickly and stay tender.
- Comfort Food: A warm, comforting, and satisfying meal perfect for any occasion.
- Inspired by Mary Berry: A trusted recipe from a beloved culinary figure.
Ingredients for Mary Berry Chicken Stroganoff
Here’s what you’ll need to make this delicious Stroganoff. The full list with measurements is in the recipe card below.
Main Ingredients
- Olive oil (Oil)
- Butter (Fat)
- Chestnut mushrooms, halved (Fungi)
- Red onions, chopped (Vegetable)
- Garlic cloves, finely chopped (Aromatic)
- Skinless, boneless chicken breasts, cut into bite-sized pieces (Meat)
- Chicken stock (Liquid)
- Tomato purée (Concentrate)
- Wholegrain mustard (Condiment)
- Sweet smoked paprika (Spice)
- Soured cream (Dairy) Use reduced-fat if preferred
- Chopped tarragon or parsley (Herb)
Seasoning
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Mary Berry Chicken Stroganoff as is, but here are a few ideas for variations:
- Different Mushrooms: Use white button mushrooms, cremini, or a mix of mushrooms.
- Add White Wine: Deglaze the pan with a splash of dry white wine after cooking the mushrooms and onions.
- Different Herbs: Use fresh dill, chives, or thyme instead of tarragon or parsley.
- Make it Spicier: Add a pinch of cayenne pepper or red pepper flakes.
- Use Greek Yogurt: Substitute plain Greek yogurt for the soured cream for a tangier, potentially lighter version.
How to Make Mary Berry Chicken Stroganoff
Let me show you how easy it is to make this Mary Berry Chicken Stroganoff:
Sauté Mushrooms and Onions
- I heat the olive oil and butter in a wide, non-stick frying pan over medium heat.
- I add the mushrooms, chopped red onions, and finely chopped garlic.
- I stir-fry for 3–4 minutes until lightly golden brown.
- I transfer this mixture (along with all the pan juices) to a bowl or plate and set it aside.
Cook Chicken
- I return the pan to the heat and stir-fry the bite-sized chicken pieces for 6–7 minutes, or until lightly browned.
Make the Sauce
- I pour in the chicken stock, tomato purée, wholegrain mustard, and sweet smoked paprika.
- I season well with salt and freshly ground black pepper.
Combine and Thicken
- I return the mushroom mixture to the pan.
- I bring the mixture to a boil, then reduce the heat to low.
- I add the soured cream and chopped tarragon or parsley.
- I cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
Serve
- I check the seasoning and adjust with salt and freshly ground black pepper to taste.
- I serve the Chicken Stroganoff in warm bowls.
Tips and Tricks for the BEST Stroganoff
Here are my secrets for making this Stroganoff truly exceptional:
- Don’t Overcrowd the Pan: Cook the chicken and mushrooms in batches if necessary to ensure they brown properly rather than steam.
- Use Chestnut Mushrooms: They offer a slightly deeper, earthier flavor than white button mushrooms.
- Don’t Boil the Sour Cream: Add the sour cream over low heat and simmer gently. Boiling sour cream vigorously can cause it to curdle.
- Fresh Herbs: Using fresh tarragon or parsley at the end adds a bright pop of flavor.
- Taste and Adjust: Always taste the sauce before serving and adjust salt, pepper, mustard, or paprika as needed.
How to Serve
This Mary Berry Chicken Stroganoff is delicious served with:
- Egg Noodles: The classic accompaniment for Stroganoff.
- Rice: Serve over fluffy white or brown rice.
- Mashed Potatoes: Creamy mashed potatoes are another comforting pairing.
- Crusty Bread: Perfect for soaking up the delicious sauce.
- Steamed Green Beans: A simple side of steamed green beans balances the richness.
Make Ahead and Storage
Leftover chicken stroganoff can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, being careful not to boil the sauce.
FAQs about Mary Berry Chicken Stroganoff
- Can I use chicken thighs instead of breasts?
- Yes, boneless, skinless chicken thighs would be delicious and stay very moist. Cut them into bite-sized pieces.
- Can I make this without the sour cream?
- You could substitute heavy cream or Greek yogurt, but sour cream provides the classic tangy flavor of Stroganoff.
- Can I freeze this dish?
- Due to the sour cream, freezing is generally not recommended as the sauce may separate upon thawing.
Enjoy this quick, easy, and incredibly comforting Mary Berry Chicken Stroganoff! It’s a perfect meal for any night of the week.
Print
Mary Berry Chicken Stroganoff
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: British, Russian-Inspired
Description
This delicious Chicken Stroganoff, inspired by Mary Berry, is made with chestnut mushrooms, red onions, garlic, skinless boneless chicken breasts, chicken stock, tomato purée, wholegrain mustard, sweet smoked paprika, soured cream, and fresh herbs. This tasty recipe creates a delicious dinner that takes about 30 minutes to prepare and serves up to 4 people.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 400g (14 ounces) chestnut mushrooms (cremini), halved or quartered if large
- 2 red onions, chopped
- 2 cloves garlic, finely chopped
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 300ml (1 1/4 cups) low-sodium chicken stock
- 1 tablespoon tomato purée (tomato paste)
- 1 tablespoon wholegrain mustard
- 1 tablespoon sweet smoked paprika
- 250ml (1 cup) soured cream (full-fat or reduced-fat), room temperature
- Small handful of fresh tarragon or parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Mushrooms & Aromatics: Heat the olive oil and butter in a wide, non-stick frying pan over medium heat. Add the mushrooms, chopped red onions, and finely chopped garlic. Stir-fry for 3-4 minutes, or until lightly golden brown and softened. Transfer the mushroom mixture (including any pan juices) to a bowl or plate and set aside.
- Cook Chicken: Return the pan to medium-high heat (add a touch more oil if needed). Add the bite-sized chicken pieces. Stir-fry for 6-7 minutes, or until the chicken is lightly browned and cooked through.
- Add Sauce Base: Pour in the chicken stock. Stir in the tomato purée, wholegrain mustard, and sweet smoked paprika. Season well with salt and freshly ground black pepper.
- Combine and Simmer: Return the cooked mushroom mixture to the pan with the chicken. Bring the mixture to a boil, then immediately reduce the heat to low.
- Add Sour Cream and Herbs: Stir in the room-temperature soured cream and chopped tarragon or parsley.
- Thicken: Continue to simmer gently over low heat for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly. Do not allow the sauce to boil vigorously after adding the sour cream.
- Serve: Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper, if needed. Serve hot, often over rice, noodles, or mashed potatoes.
Notes
- Mushrooms: Chestnut (cremini) mushrooms are recommended, but white button mushrooms can be substituted.
- Chicken: Cut the chicken into uniform bite-sized pieces for even cooking.
- Mustard: Wholegrain mustard adds texture and tangy flavor. You can substitute Dijon mustard if preferred.
- Paprika: Sweet smoked paprika adds a lovely smoky depth. Regular sweet paprika can be used if smoked is unavailable.
- Soured Cream: Use room-temperature soured cream to help prevent curdling when adding it to the warm sauce. Do not let the sauce boil rapidly after adding the sour cream. Reduced-fat sour cream can be used.
- Herbs: Fresh tarragon or parsley adds brightness. Use whichever you prefer or have on hand.
- Serving Suggestions: Serve this Chicken Stroganoff traditionally over egg noodles, rice, or mashed potatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.