Mary Berry’s Chicken Stroganoff is a creamy, flavorful dish that combines tender chicken with a rich, tangy sauce made from mushrooms, onions, garlic, and sour cream. This dish is a quick and delicious take on the traditional Russian classic but with a lighter, more modern twist. Perfect for a comforting weeknight dinner or a special occasion, this stroganoff pairs wonderfully with rice, pasta, or mashed potatoes, making it a versatile and crowd-pleasing meal.
What is Mary Berry Chicken Stroganoff?
Mary Berry’s Chicken Stroganoff is a creamy, savory dish made with strips of chicken breast cooked with mushrooms and onions, all brought together with a tangy sour cream sauce. It’s a lighter, quicker version of the traditional beef stroganoff, making it an ideal meal for busy weeknights. The flavors are balanced with a subtle depth from paprika and mustard, giving it that signature stroganoff taste.
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Why You Should Try This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for weeknights.
- Creamy and rich: The sour cream sauce provides a luscious texture that coats the chicken perfectly.
- Healthy option: Using chicken breasts makes it a leaner alternative to beef stroganoff.
- Customizable: Adjust the flavors to your liking by adding more mustard or paprika.
- Versatile sides: Serve with rice, pasta, or mashed potatoes for a complete meal.
Ingredients Needed to Make Mary Berry Chicken Stroganoff
- Chicken breasts (500g / 1 lb): Cut into strips for quick cooking.
- Onion (1 large): Finely chopped, adding sweetness and depth to the dish.
- Garlic cloves (2): Minced for aromatic flavor.
- Mushrooms (200g / 7 oz): Sliced, adding earthiness and texture.
- Butter (2 tbsp): Used to sauté the chicken and vegetables.
- Paprika (1 tsp): Adds warmth and subtle smokiness to the sauce.
- Dijon mustard (1 tbsp): For a hint of tang and spice.
- Chicken stock (200ml / ¾ cup): Forms the base of the sauce, enhancing the flavors.
- Sour cream (100ml / ½ cup): Provides creaminess and a slight tang.
- Fresh parsley (a handful): Chopped for garnish.
- Salt and pepper: To taste.
Equipment
- Large frying pan or skillet
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Mary Berry Chicken Stroganoff
- Prepare the chicken: Slice the chicken breasts into thin strips, season with salt and pepper, and set aside.
- Sauté the onions and garlic: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, cooking for 5 minutes until softened and fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pan and cook for another 5-7 minutes, until they release their moisture and start to brown.
- Cook the chicken: In the same pan, push the mushrooms to the side and add the remaining tablespoon of butter. Add the chicken strips and cook for 5-6 minutes until browned and cooked through.
- Add the spices: Stir in the paprika and Dijon mustard, allowing the flavors to combine with the chicken and mushrooms.
- Pour in the stock: Add the chicken stock and let the mixture simmer for 5 minutes, reducing slightly.
- Finish with sour cream: Remove the pan from the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
- Garnish and serve: Sprinkle fresh parsley over the top and serve hot with rice, pasta, or mashed potatoes.
What Goes Well With Mary Berry Chicken Stroganoff
- Steamed rice: A classic pairing that soaks up the creamy sauce.
- Pasta: Tagliatelle or pappardelle works wonderfully with the rich sauce.
- Mashed potatoes: Creamy mashed potatoes make a comforting side dish.
- Green salad: A light, fresh salad balances the richness of the stroganoff.
- Garlic bread: Crispy garlic bread adds texture and complements the creamy sauce.
Expert Tips for Making the Best Mary Berry Chicken Stroganoff
- Slice the chicken thinly: Thin slices of chicken cook quickly and evenly, preventing them from drying out.
- Use a variety of mushrooms: A mix of chestnut, button, or shiitake mushrooms adds depth of flavor to the dish.
- Don’t boil the sour cream: Remove the pan from the heat before adding the sour cream to prevent curdling.
- Adjust seasoning at the end: Taste the dish just before serving and adjust the seasoning for the best flavor balance.
- Serve immediately: Chicken stroganoff is best enjoyed fresh, as the sauce thickens as it cools.
Easy Variations of Mary Berry Chicken Stroganoff
- Vegan version: Replace the chicken with tofu or seitan and use plant-based sour cream.
- Spicier version: Add a pinch of cayenne pepper or chili flakes for a kick of heat.
- Creamier version: Stir in a little heavy cream or crème fraîche for an extra rich sauce.
- Add vegetables: Include spinach, zucchini, or bell peppers for added nutrition and flavor.
- Use chicken thighs: For a juicier version, use boneless, skinless chicken thighs instead of breasts.
Best Practices to Store Mary Berry Chicken Stroganoff
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Chicken stroganoff can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat carefully: Reheat gently on the stovetop over medium heat, adding a splash of stock or water if the sauce thickens too much.
Best Practices to Reheat Mary Berry Chicken Stroganoff
- Stovetop reheating: Reheat on low to medium heat, stirring occasionally until the stroganoff is heated through.
- Microwave method: Heat in a microwave-safe dish in 1-minute increments, stirring between each to ensure even heating.
- Add liquid if necessary: If the sauce thickens after storing, add a little stock or water while reheating to achieve the desired consistency.
Nutrition Value (per serving):
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
- Fiber: 2g
FAQs
Can I use chicken thighs instead of chicken breasts in chicken stroganoff?
Yes, chicken thighs can be used instead of breasts. Thighs are juicier and more flavorful, making them a great option for stroganoff. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
How can I make chicken stroganoff dairy-free?
To make this dish dairy-free, replace the butter with olive oil and use a plant-based alternative to sour cream, such as coconut cream or dairy-free yogurt. Ensure the stock you use is also free of dairy ingredients.
Can I freeze Mary Berry chicken stroganoff?
Yes, chicken stroganoff freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
What is the best way to reheat chicken stroganoff?
The best way to reheat chicken stroganoff is on the stovetop over medium heat. Stir occasionally and add a splash of water or chicken stock to prevent the sauce from becoming too thick. You can also reheat it in the microwave in 1-minute intervals, stirring between each.
Final Words
Mary Berry’s Chicken Stroganoff is a quick and comforting dish perfect for any occasion. With tender chicken strips, mushrooms, and a rich, creamy sauce, this stroganoff is a delicious take on the classic, providing satisfying flavors in every bite. Whether you’re serving it over rice, pasta, or potatoes, this simple and flavorful meal is sure to become a family favorite.
Enjoy the warmth and richness of this classic dish with a modern twist!
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Mary Berry Chicken Stroganoff Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing
- Cuisine: British
Description
Mary Berry’s Chicken Stroganoff is a creamy, savory dish made with strips of chicken breast cooked with mushrooms and onions, all brought together with a tangy sour cream sauce. It’s a lighter, quicker version of the traditional beef stroganoff, making it an ideal meal for busy weeknights. The flavors are balanced with a subtle depth from paprika and mustard, giving it that signature stroganoff taste.
Ingredients
- Chicken breasts (500g / 1 lb): Cut into strips for quick cooking.
- Onion (1 large): Finely chopped, adding sweetness and depth to the dish.
- Garlic cloves (2): Minced for aromatic flavor.
- Mushrooms (200g / 7 oz): Sliced, adding earthiness and texture.
- Butter (2 tbsp): Used to sauté the chicken and vegetables.
- Paprika (1 tsp): Adds warmth and subtle smokiness to the sauce.
- Dijon mustard (1 tbsp): For a hint of tang and spice.
- Chicken stock (200ml / ¾ cup): Forms the base of the sauce, enhancing the flavors.
- Sour cream (100ml / ½ cup): Provides creaminess and a slight tang.
- Fresh parsley (a handful): Chopped for garnish.
- Salt and pepper: To taste.
Instructions
- Prepare the chicken: Slice the chicken breasts into thin strips, season with salt and pepper, and set aside.
- Sauté the onions and garlic: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, cooking for 5 minutes until softened and fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pan and cook for another 5-7 minutes, until they release their moisture and start to brown.
- Cook the chicken: In the same pan, push the mushrooms to the side and add the remaining tablespoon of butter. Add the chicken strips and cook for 5-6 minutes until browned and cooked through.
- Add the spices: Stir in the paprika and Dijon mustard, allowing the flavors to combine with the chicken and mushrooms.
- Pour in the stock: Add the chicken stock and let the mixture simmer for 5 minutes, reducing slightly.
- Finish with sour cream: Remove the pan from the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
- Garnish and serve: Sprinkle fresh parsley over the top and serve hot with rice, pasta, or mashed potatoes.
