Chicken stroganoff

Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice.

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 23g
  • saturates 7g
  • carbs 11g
  • sugars 0g
  • fibre 3g
  • protein 43g
  • salt 1.69g


  • 2 tbsp olive oil
  • 4 skinless chicken breasts, cut into chunks
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 tbsp sweet paprika
  • 400ml chicken stock
  • 4 tsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 200g soured cream or crème fraiche
  • a large handful of parsley, chopped
  • rice mash or pasta, to serve


  1. Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.

  2. Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.

  3. Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.

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