Hairy Bikers Chicken Stroganoff Recipe

This creamy Chicken Stroganoff is a quick and easy meal made with tender chicken, mushrooms, and a rich, flavorful sauce. It’s smoky, slightly tangy, and perfect for a comforting dinner. Serve it with rice, pasta, or mashed potatoes for a delicious meal!

Ingredients Needed:

• 1 tbsp olive oil
• 1 tbsp butter
• 400g/14oz chestnut mushrooms, halved
• 2 red onions, chopped
• 2 garlic cloves, finely chopped
• 3 skinless, boneless chicken breasts, cut into bite-sized pieces
• 300ml/10fl oz chicken stock
• 1 tbsp tomato purée
• 1 tbsp wholegrain mustard
• 1 tbsp sweet smoked paprika
• 250ml/9fl oz soured cream (use reduced fat soured cream if preferred)
• small handful of chopped tarragon or parsley
• Salt and freshly ground black pepper

How To Make Chicken Stroganoff Recipe?

1. Sauté the vegetables: Heat the olive oil and butter in a large frying pan over medium heat. Add the mushrooms, onions, and garlic, stirring for 3–4 minutes until softened and golden. Transfer to a plate and set aside.
2. Cook the chicken: In the same pan, add the chicken pieces and cook for 6–7 minutes until browned on all sides.
3. Make the sauce: Pour in the chicken stock, tomato purée, mustard, and smoked paprika. Season with salt and black pepper, then stir everything together.
4. Simmer with cream: Return the cooked mushrooms and onions to the pan. Bring to a boil, then lower the heat. Stir in the soured cream and chopped herbs, letting it simmer for 8–10 minutes until the sauce thickens.
5. Serve & enjoy: Taste and adjust the seasoning if needed. Serve warm with your favorite side dish.

Recipe Tips:

• Brown the Chicken Properly: Make sure to cook the chicken on medium-high heat until golden brown. This adds deep flavor to the dish and keeps the chicken juicy.
• Don’t Skip the Smoked Paprika: This ingredient gives the stroganoff its rich, smoky taste. Regular paprika won’t have the same effect, so use sweet smoked paprika for the best flavor.
• Use Room-Temperature Sour Cream: If the sour cream is too cold, it may split when added to the hot pan. Let it sit at room temperature for a few minutes before using.
• Simmer, Don’t Boil: After adding the sour cream, keep the heat low. Boiling can make the sauce too thick or cause the sour cream to curdle.
• Taste and Adjust Seasoning: Before serving, taste the stroganoff and add more salt, pepper, or mustard if needed. A little extra seasoning can bring out the best flavors!

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Stroganoff cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: After cooling, place it in a freezer-safe container, leaving some space at the top. Freeze for up to 2 months.
• Reheat: Pour the stroganoff into a pan over low heat. Stir gently and add a little chicken stock or water if the sauce is too thick. Heat for 5–7 minutes, stirring often, until warmed through.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 450mg
• Potassium: 600mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g

Hairy Bikers Chicken Stroganoff Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

This creamy Chicken Stroganoff is a quick and easy meal made with tender chicken, mushrooms, and a rich, flavorful sauce. It’s smoky, slightly tangy, and perfect for a comforting dinner. Serve it with rice, pasta, or mashed potatoes for a delicious meal!

Ingredients

• 1 tbsp olive oil

• 1 tbsp butter

• 400g/14oz chestnut mushrooms, halved

• 2 red onions, chopped

• 2 garlic cloves, finely chopped

• 3 skinless, boneless chicken breasts, cut into bite-sized pieces

• 300ml/10fl oz chicken stock

• 1 tbsp tomato purée

• 1 tbsp wholegrain mustard

• 1 tbsp sweet smoked paprika

• 250ml/9fl oz soured cream (use reduced fat soured cream if preferred)

• small handful of chopped tarragon or parsley

• Salt and freshly ground black pepper

Directions

• Sauté the vegetables: Heat the olive oil and butter in a large frying pan over medium heat. Add the mushrooms, onions, and garlic, stirring for 3–4 minutes until softened and golden. Transfer to a plate and set aside.
• Cook the chicken: In the same pan, add the chicken pieces and cook for 6–7 minutes until browned on all sides.
• Make the sauce: Pour in the chicken stock, tomato purée, mustard, and smoked paprika. Season with salt and black pepper, then stir everything together.
• Simmer with cream: Return the cooked mushrooms and onions to the pan. Bring to a boil, then lower the heat. Stir in the soured cream and chopped herbs, letting it simmer for 8–10 minutes until the sauce thickens.
• Serve & enjoy: Taste and adjust the seasoning if needed. Serve warm with your favorite side dish.

Notes

• Brown the Chicken Properly: Make sure to cook the chicken on medium-high heat until golden brown. This adds deep flavor to the dish and keeps the chicken juicy.
• Don’t Skip the Smoked Paprika: This ingredient gives the stroganoff its rich, smoky taste. Regular paprika won’t have the same effect, so use sweet smoked paprika for the best flavor.
• Use Room-Temperature Sour Cream: If the sour cream is too cold, it may split when added to the hot pan. Let it sit at room temperature for a few minutes before using.
• Simmer, Don’t Boil: After adding the sour cream, keep the heat low. Boiling can make the sauce too thick or cause the sour cream to curdle.
• Taste and Adjust Seasoning: Before serving, taste the stroganoff and add more salt, pepper, or mustard if needed. A little extra seasoning can bring out the best flavors!