Pin it
This twist on Mary Berry's Chicken Stroganoff turns plain chicken breast into an upscale yet cozy dinner that feels just right after a tough day. The smooth, zesty sauce wraps around each juicy chicken strip, while the rich mushrooms bring extra flavor to every mouthful. Unlike the beef version, this lighter take keeps all the tastiness but cuts down the cooking time—perfect for busy weeknights when you want something good without spending hours in the kitchen.
I made this for a few friends last week, and one who always says chicken breast is 'too plain' asked for more and wanted to know how I made it. The trick is building up flavors one by one and cooking everything just right before mixing it all together.
Key Ingredients and Smart Picking Advice
- Chicken Breasts: Look for thick, same-sized pieces for even cooking. Cut across the grain for extra tenderness.
- Mushrooms: Try using several kinds like cremini, shiitake, or oyster for better taste.
- Sour Cream: Get the whole-fat kind for the creamiest, tangiest results.
- Dijon Mustard: Brings extra flavor and warmth.
- Paprika: The sweet Hungarian type adds traditional color and gentle spice.
- Chicken Stock: Homemade or good quality store stuff makes your sauce taste way better.
Pin it
Step-by-Step Cooking Guide
- Prepare the Chicken:
- Cut 500g (1 lb) chicken breasts into thin strips and add some salt and pepper.
- Sauté the Aromatics:
- Melt butter in a pan, cook 1 finely diced onion for 2-3 minutes, then throw in 2 crushed garlic cloves until they smell amazing.
- Cook the Mushrooms:
- Toss in 200g (7 oz) sliced mushrooms and cook until they turn golden.
- Cook the Chicken:
- Add your chicken strips and cook until they're golden and just done.
- Build the Sauce:
- Mix in 1 teaspoon paprika, 1 tablespoon Dijon mustard, and 200ml (¾ cup) chicken stock, then let it bubble for 5 minutes.
- Finish with Sour Cream:
- Take the pan off the heat, stir in 100ml (½ cup) sour cream, and put back on low heat if needed.
The Magic Behind Amazing Chicken Stroganoff
Don't stir mushrooms too much while cooking so they get nice and brown for better taste. Making sure your stock reduces by about a third before adding sour cream gets you the right thickness. Watching your heat carefully stops the sauce from breaking and keeps it smooth.
Fun Ways to Serve and Match Your Meal
Spoon it over buttery noodles, creamy mashed potatoes, or fluffy rice. For something different, try it with quinoa or roasted cauliflower chunks. Add a simple green salad or some steamed veggies on the side to balance out the rich sauce.
Keeping Leftovers and Planning Ahead
Make everything except adding the sour cream and stick it in the fridge. When you're ready to eat, warm it up slowly, mix in the sour cream, and sprinkle with parsley. The leftovers actually taste even better the next day after the flavors have had time to mix.
Good cooking takes the best of old recipes but makes them work for today's busy life. This Mary Berry Chicken Stroganoff hits that sweet spot between classic taste and quick cooking, giving you something that's both simple and special.
Pin it
Frequently Asked Questions
- → Can I prep Berry's Chicken Stroganoff in advance?
- Sure! You can make it a day early and reheat it gently on low. Don’t let it boil, or the sour cream might split. A little chicken stock can help loosen thickened sauce.
- → What if I don't have sour cream?
- No sour cream? Try crème fraîche for a gentle flavor or tangy Greek yogurt as a lighter choice. Add it off the heat to avoid curdling.
- → What goes best with this dish?
- Berry pairs it with rice, but noodles, mashed potatoes, or crusty bread work great too. Add greens like peas, beans, or salad to round it out.
- → Can I switch chicken breast for thighs?
- Absolutely! Boneless thighs are just as tasty and stay juicy, even if slightly overcooked. They’ll cook in about the same time.
- → How can I skip the dairy?
- Use olive oil instead of butter, and swap sour cream for coconut or cashew cream for a non-dairy option. Add lemon juice for tanginess.