Mary Berry Chicken Stroganoff Recipe

Mary Berry Chicken Stroganoff Recipe

The Mary Berry Chicken Stroganoff Recipe is a British recipe that turns simple ingredients into a comforting, creamy, and flavourful main course. This chicken recipe combines tender chicken, chicken breast, soft onions, onion, chestnut mushrooms, earthy mushrooms, and a paprika-infused sauce with a creamy sauce or cream sauce made from crème fraîche, soured cream, or sour cream. The result is a smooth, silky, velvety texture with a velvety finish, a hint of tanginess, gentle warmth, and rich flavour that makes every bite enjoyable. I often prepare this homemade dish during busy evenings because it feels like homemade cooking at its best while still being an easy recipe, quick recipe, stovetop recipe, one-pan meal, and skillet meal.

Whether you call it Chicken Stroganoff, chicken stroganoff, creamy chicken, or creamy chicken stroganoff, it works perfectly as a family meal, family dinner, weeknight meal, weeknight dinner, weeknight favourite, midweek dinner, luxurious dinner, hearty meal, satisfying meal, easy dinner, quick meal, dinner, or dinner recipe. It pairs well with rice, pasta, or mashed potatoes, and a sprinkle of fresh herbs, parsley, or tarragon gives the rich sauce a fresh finish. Depending on your cooking style, it can be ready in less than 30 mins, 10 to 30 mins, around 30 minutes, or 40 minutes, usually serves 4, and is suitable for Egg-free, Nut-free, and Pregnancy-friendly meal plans.

Ingredients

How to Make Mary Berry Chicken Stroganoff

To prepare this dish, heat olive oil, oil, and butter in a deep frying pan, wide non-stick frying pan, non-stick frying pan, frying pan, or skillet over medium heat or medium-high heat. Add the chicken strips or sliced chicken to the hot pan in batches so the meat can sear instead of steam. As it sears, the chicken becomes lightly golden, golden, and golden-brown until the browned chicken is cooked through. Season with salt, pepper, and your preferred seasoning, then remove the chicken with a slotted spoon onto a plate or bowl, keeping any pan juices. Next, sauté, or sauté the aromatics, by cooking the chopped onion, onion, garlic, mushrooms, sliced mushrooms, and other vegetables until soft, softened, translucent, tender, and they release moisture. Stir, stir gently, stir constantly, or stir-fry before you sprinkle in flour and paprika to coat everything and cook 1 minute or one minute to remove the raw flour taste.

Now create the sauce base by gradually pour or pour in the chicken stock, then mix in tomato purée, wholegrain mustard, or Dijon mustard. If you like, add brandy or white wine, let it bubble to burn off alcohol, and lift the browned bits before you bring to a boil, then lower to a gentle simmer and simmer to reduce the liquid for deepening flavour. Once the smooth sauce, creamy sauce, silky sauce, or rich sauce begins to form and the sauce thickens into a thickened sauce, lower to low heat and stir in crème fraîche, sour cream, soured cream, or cream. Avoid boiling to prevent splitting, then return cooked chicken, warm through, and make sure it is fully cooked. Finish with chopped parsley, parsley, tarragon, taste, adjust seasoning, garnish with extra parsley, and serve or serve hot in warmed bowls with rice or pasta. From my experience, this cooking process, cooking method, stovetop cooking, skillet cooking, and pan cooking creates an excellent homemade meal, one-pan meal, perfect for dinner preparation, with balanced flavour development, creamy texture, even coating, elegant finishing touches, and a satisfying main dish.

Tips for the Best Results

One of the best ways to stop sauce from curdling or stop cream sauce from splitting is to use crème fraîche, which is more naturally stable than sour cream, soured cream, or reduced fat soured cream. Keep the pan on low heat, use gentle heat and a low temperature, avoid boiling, and never allow the sauce to bubble, especially when making hot sauces. These simple steps help prevent curdling, splitting, a split sauce, or a grainy sauce, while improving sauce stability, sauce quality, sauce consistency, creamy consistency, creamy texture, silky texture, and texture preservation. If the sauce needs thickening, let it simmer longer for a sauce thicker finish, or add an extra pinch of flour, flour, or a cornflour slurry.

For even better flavour, try different mushroom variety options such as chestnut mushrooms, button mushrooms, wild mushrooms, or a mushroom mix, as every mushroom choice brings a unique rich flavour and nutty flavour. You can also swap chicken breasts for chicken thighs or thigh meat if you prefer extra juiciness, extra flavour, and juicy chicken, but allow longer cooking until the meat is fully cooked. Before cooking, place the chicken in the freezer for 20–30 minutes because it firms the meat, making slice chicken, meat slicing, thin slices, and even strips much easier during preparation and meat preparation. From my experience, these cooking advice, cooking technique, kitchen tips, practical tips, recipe advice, recipe variation, reheating tips, heat control, and flavour enhancement ideas always help create tender chicken with consistent results.

Serving Suggestions

The Mary Berry Chicken Stroganoff Recipe is a rich and savoury dish that works well with many simple serving ideas. For a classic pairing, serve it over fluffy white rice, white rice, or cooked rice to absorb every bit of the creamy sauce. If you prefer something different, try pasta, cooked pasta, buttered pasta, buttered egg noodles, or egg noodles. For a heartier option, creamy mashed potatoes or mashed potatoes make the meal even more filling. I often choose rice on busy nights because it lets the sauce really soak up the sauce while keeping the meal simple.

To turn this recipe into a complete meal, add a fresh side dish such as steamed green beans, green beans, steamed broccoli, or broccoli. These vegetables balance the rich flavours and make excellent dinner sides. A slice of crusty bread is another favourite because it helps soak up the sauce without wasting any of it. Finish everything with a light garnish of fresh herbs, and you have one of the easiest serving suggestions for a comforting hearty meal that feels like true comfort food.

Storage

For the best food storage, let your Mary Berry Chicken Stroganoff Recipe cool and cool completely at room temperature for no longer than 2 hours before storing it. Then refrigerate it in an airtight container or another sealed container. Keep it in the refrigerator or fridge, where it stays chilled, refrigerated, and fresh for up to 3 days. When you’re ready to enjoy it again, reheat it gently during reheating in the microwave or on the hob over low heat. Avoid letting the cream sauce overcook, as this can cause soured cream or crème fraîche to split. From my experience, gentle heating always gives the best results.

You can also freeze the stroganoff for longer preservation, although freezing not recommended is good advice when using soured cream because the sauce may separate. If you choose freezing, place it in suitable freezer storage and keep it frozen in the freezer for up to 2 months or, in some recipe variations, up to 3 months. Before serving, allow overnight thawing in the refrigerator overnight, then thaw fully and warm it slowly. These simple freezing tips help extend the shelf life, make meal prep easier, improve cooling, help keep fresh flavours, and support good food safety.

Nutrition

The nutrition facts for this Mary Berry Chicken Stroganoff Recipe can vary depending on the ingredients used, so the nutritional values should be treated as approximate values. A typical serving size of ¼ recipe may contain Calories ranging from 356 kcal, 420 kcal, to 580 kcal. It can also provide Carbohydrates of 9g, 10g, or 12g, along with Protein of 34g, 35g, or 45g, making it a filling meal with balanced macronutrients.

The same serving may include Fat between 20g, 26g, and 40g, while Saturated Fat or Saturates can range from 10g to 11g. You may also find Sugars at 8g, Fibre at 2.5g, Sodium around 480mg, and Salt at 0.4g. In my experience, using lighter dairy or lean chicken changes these numbers slightly, but the recipe still offers a satisfying balance of flavour and nutrition.

Mary Berry Chicken Stroganoff Recipe (FAQs)

Can I make Mary Berry Chicken Stroganoff ahead of time?

Yes. You can prepare in advance or make ahead and then reheat gently before serving. This helps keep the best texture and a smooth creamy sauce.

What can I use instead of sour cream?

If you don’t have sour cream, soured cream, or crème fraîche, try Greek yogurt, preferably full-fat yogurt. It works well as a cream alternative or dairy substitute and helps prevent curdling.

Is Mary Berry Chicken Stroganoff spicy?

No. The recipe is not spicy. The paprika adds only a mild warmth, and you can adjust the seasoning to match your taste.

Why is my stroganoff sauce too runny?

A runny sauce usually needs more cooking time. Let it reduce and simmer for a few additional minutes. If needed, use a cornflour slurry for thickening. This improves sauce texture, sauce consistency, supports stock reduction, continues simmering, and creates a thickened sauce.

Where does Stroganoff come from?

Stroganoff is a Russian dish from Russian cuisine. The traditional recipe was made with beef and smetana, but today it is enjoyed worldwide in many forms.

Can I use a different meat?

Yes. Besides chicken, you can use turkey, beef strips, or pork. There are also vegetarian versions, making it easy to choose an alternative protein or other meat alternatives while keeping the recipe delicious.

Can I make this recipe without alcohol?

Absolutely. Simply omit alcohol instead of adding brandy or wine. Continue with the chicken stock or stock, and the recipe will still have excellent flavour.

Any final recipe tips?

From my experience, using quality poultry and following these recipe FAQs helps you achieve reliable results with delicious homemade cooking every time.

Try More Recipes

Mary berry chicken tikka masala recipe

Mary Berry Chicken Tagine Recipe

Mary Berry Spanish Chicken Recipe

Mary Berry Italian Chicken Recipe

Saim Thour

Mary Berry Chicken Stroganoff Recipe

Make this creamy Mary Berry Chicken Stroganoff Recipe with tender chicken, mushrooms, paprika, and a rich sour cream sauce. An easy one-pan dinner ready in about 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: british

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 2 large chicken breasts sliced into strips
• Salt and freshly ground black pepper to taste
• 1 onion finely chopped
• 2 garlic cloves crushed
• 250 g chestnut mushrooms sliced
• 1 tbsp plain flour
• 1 tsp paprika
• 300 ml chicken stock
• 1 tbsp tomato purée
• 150 ml sour cream or crème fraîche
• 1 tsp Dijon mustard
• Fresh parsley chopped
• Cooked rice or pasta for serving

Equipment

• Large non-stick frying pan or deep skillet
• Wooden Spoon
• Chopping Board
• Sharp Knife
• Measuring cups and spoons
• Mixing spoon
• Serving bowls or plates

Method

 

1. Heat the olive oil in a large frying pan over medium heat.
2. Season the chicken and cook until lightly golden. Remove and set aside.
3. Cook the onion until soft, then add the garlic and mushrooms. Cook until the mushrooms become tender.
4. Stir in the flour and paprika, cooking for 1 minute.
5. Gradually add the chicken stock, then stir in the tomato purée.
6. Return the chicken to the pan and simmer for about 10 minutes.
7. Lower the heat and stir in the sour cream and Dijon mustard without boiling.
8. Garnish with fresh parsley and serve with cooked rice or pasta.

Notes

• Keep the heat low after adding the sour cream to prevent curdling.
• Chicken thighs can be used instead of chicken breast.
• Crème fraîche is a great substitute for sour cream.
• Add a splash of dry white wine or brandy for extra depth of flavour.
• Serve with rice, pasta, mashed potatoes, or crusty bread.
• Store leftovers in the refrigerator for up to 3 days.
• Freeze only if using crème fraîche for the best texture after reheating.