Chicken stroganoff
Chicken Stroganoff is a creamy, comforting dish made with tender chicken, earthy mushrooms, and a rich, flavorful sauce. It’s quick to make, satisfying, and perfect served over rice, pasta, or mashed potatoes for a hearty meal the whole family will love.
Servings 4 People
Ingredients
- ½ kg chicken breast
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1 small onion
- 2 garlic cloves minced
- 100 g mushrooms
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1 chicken bouillon cube
- 1 cup hot water
- 1½ cups whipping cream
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- Chopped parsley for garnish
Instructions
- Finely chop the onion. Clean and slice the mushrooms, then set them aside.
- Slice the chicken breasts in half, then cut them into small strips.
- Season the chicken with salt, black pepper, paprika, and garlic powder.
- In a pan, heat 1 tablespoon of olive oil. Cook the chicken in small batches until golden, then set aside.
- In the same pan, add the remaining olive oil and sauté the onion until soft. Add the minced garlic and cook for a few seconds, then add the sliced mushrooms and cook for a couple of minutes.
- Once the mushrooms are cooked, move them to one side of the pan. Add the butter, and once melted, stir in the flour. Mix well, then combine with the mushroom and onion mixture.
- Dissolve the chicken bouillon cube in the hot water, then pour it into the pan and stir to combine.
- Add the Dijon mustard, soy sauce, and whipping cream. Mix well.
- When the sauce starts to thicken, add the cooked chicken back into the pan. Let it simmer for about 2 minutes.
- Garnish with chopped parsley and serve warm with white rice.
Notes
•For extra flavor, use chicken thighs instead of breast.
•Adjust the sauce thickness by adding more cream or water if needed.
•Do not overcook the chicken — it only needs a few minutes in the sauce since it’s mostly cooked before adding.
•Fresh mushrooms give the best texture; avoid canned if possible.
•Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of cream.
•Serve over white rice, pasta, or mashed potatoes for a complete meal.