If you are craving a cozy, comforting dish that feels like a warm hug on a plate, the Mary Berry Chicken Stroganoff Recipe is exactly what you need. This classic recipe combines tender chicken breasts with earthy mushrooms and a rich, creamy sauce full of flavor and just the right tang from sour cream and mustard. It’s a simple yet elegant meal that comes together quickly, perfect for weeknight dinners or anytime you want to impress with minimal fuss. Each bite is packed with a beautiful balance of textures and tastes that will have you coming back for seconds, making the Mary Berry Chicken Stroganoff Recipe a true household favorite.
Ingredients You’ll Need
The beauty of the Mary Berry Chicken Stroganoff Recipe lies in its straightforward, fresh ingredients that work harmoniously to create such a luscious dish. Each component plays a crucial role in delivering the perfect texture, flavor, and color—nothing too fancy, just quality basics that make all the difference.
- 2 chicken breasts: The star protein, tender and juicy when cooked just right.
- 1/2 teaspoon garlic powder: Adds subtle warmth and depth to season the chicken lightly.
- Salt & pepper to taste: Essential for balancing and enhancing all the natural flavors.
- Flour for dredging: Helps achieve a lovely golden crust while thickening the sauce later.
- 3 tablespoons olive oil (divided): Used for cooking the chicken and sautéing the vegetables, bringing richness.
- 1 tablespoon butter: Adds a silky finish and richness to the mushroom and onion sauté.
- 8 ounces cremini mushrooms (sliced): Earthy mushrooms give depth and a satisfying meaty texture.
- 1/2 medium onion (chopped): Brings natural sweetness and body to the sauce.
- 1 tablespoon Dijon mustard (or more to taste): Introduces a tangy kick that brightens the creamy sauce beautifully.
- 1 tablespoon Worcestershire sauce (or more to taste): Delivers an umami boost that makes the stroganoff irresistible.
- 3 cloves garlic (minced): Fresh garlic ups the flavor punch and aromatic appeal.
- 2/3 cup chicken broth: The flavorful base that gently simmers everything to perfection.
- 1/2 cup full-fat sour cream: Provides the iconic creaminess and slight tang essential for an authentic stroganoff.
How to Make Mary Berry Chicken Stroganoff Recipe
Step 1: Season and Flour the Chicken
Start by seasoning your chicken breasts with garlic powder, salt, and pepper. Then dredge them lightly in flour. This step seems simple but is vital because it seals in moisture and creates a delicious crust when you brown the chicken, setting the stage for a rich and hearty dish.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large pan and cook the chicken breasts until golden brown on both sides. This not only locks in the juices but also adds beautiful color that makes the dish visually inviting. Once browned, set the chicken aside — don’t worry, it will finish cooking later in the sauce.
Step 3: Sauté Mushrooms and Onion
Add the remaining olive oil along with the butter into the pan. Toss in the sliced cremini mushrooms and chopped onion, sautéing for 6 to 8 minutes until soft and slightly caramelized. This step builds the savory backbone of the stroganoff, with the butter and olive oil helping to bring out the rich flavors of the veggies.
Step 4: Add Garlic, Mustard, and Worcestershire Sauce
Stir in the minced garlic, Dijon mustard, and Worcestershire sauce, cooking it all together for about a minute. This quick step wakes up the senses by layering bold, tangy flavors that contrast wonderfully with the creamy elements coming right up.
Step 5: Pour in Chicken Broth and Return Chicken to Pan
Pour the chicken broth into the pan, making sure to scrape all those tasty browned bits off the bottom. Bring it to a gentle simmer and return the browned chicken breasts to the pan. Let everything cook together for another 2 to 3 minutes so the chicken finishes cooking and the flavors meld beautifully.
Step 6: Stir in Sour Cream Gently
Turn off the heat and gently stir in the full-fat sour cream. Be careful not to boil once the sour cream is added, as that can cause curdling. The sour cream is the final touch that gives the Mary Berry Chicken Stroganoff Recipe its signature creamy texture and tangy richness.
Step 7: Season and Serve Immediately
Taste the sauce and add additional salt, pepper, mustard, or Worcestershire sauce if needed to balance the flavors perfectly. Serve your stroganoff right away to enjoy it at its creamy, velvety best.
How to Serve Mary Berry Chicken Stroganoff Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives brings a lovely pop of color and freshness that contrasts with the rich sauce. For an extra hint of flavor and texture, try toasted pine nuts or a dusting of smoked paprika.
Side Dishes
Traditionally, this dish pairs beautifully with fluffy egg noodles or buttered rice that soak up every bit of the creamy sauce. For a lighter option, steamed green beans or a crisp side salad offer great balance with their bright crunch.
Creative Ways to Present
Serve your Mary Berry Chicken Stroganoff Recipe over a bed of creamy mashed potatoes or cauliflower purée for an elevated rustic charm. For a modern twist, plate it with spiralized zucchini noodles or even inside a baked potato for a comforting meal that’s anything but ordinary.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover Stroganoff in an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delightful as freshly cooked.
Freezing
You can freeze the Mary Berry Chicken Stroganoff Recipe for up to 2 months. Make sure to cool it completely before transferring into a freezer-safe container. Keep in mind that sour cream can sometimes change texture after thawing, but gentle reheating helps bring it back to its creamy self.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, stirring occasionally. Adding a splash of chicken broth or milk while reheating helps maintain the sauce’s creamy consistency without drying out the chicken.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini mushrooms are great for their firmness and flavor, you can substitute with button mushrooms, portobello slices, or even shiitake for a twist. Just be sure to adjust the sautéing time if the mushrooms vary in thickness.
Is this recipe suitable for freezing and reheating?
Yes, the Mary Berry Chicken Stroganoff Recipe freezes well. However, since sour cream can sometimes separate, reheat gently and stir in a bit of broth or cream to restore a silky texture.
Can I use skinless chicken thighs instead of breasts?
Definitely! Thighs bring a bit more juiciness and flavor, which pairs wonderfully with the creamy stroganoff sauce. Just adjust cooking times to ensure they’re cooked through.
How can I make this recipe dairy-free?
To make a dairy-free version, swap sour cream for a thick coconut cream or a dairy-free yogurt alternative. Use olive oil or dairy-free butter substitutes for cooking, and you’ll still get a creamy, delicious sauce.
What wine pairs well with Mary Berry Chicken Stroganoff Recipe?
A light to medium-bodied white wine like a Chardonnay or a Pinot Grigio complements the creamy, tangy flavors nicely. If you prefer red, a soft Pinot Noir is a lovely match that won’t overpower the dish.
Final Thoughts
There’s something truly special about the Mary Berry Chicken Stroganoff Recipe — it is timeless, comforting, and easy to make yet impressive enough for guests. I urge you to give this recipe a try and watch how it quickly becomes one of your go-to meals. Its rich, creamy sauce and tender chicken will make every dinner feel like a celebration.
Print
Mary Berry Chicken Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
This comforting Mary Berry Chicken Stroganoff is a quick and delicious twist on the classic Russian beef stroganoff, using tender chicken breasts simmered in a creamy mushroom sauce with Dijon mustard and Worcestershire for a rich, tangy flavor. Ready in just 30 minutes, this hearty dish is perfect for a satisfying family dinner.
Ingredients
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
Sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Season and flour chicken: Pat the chicken breasts dry, then season them evenly with garlic powder, salt, and pepper. Lightly dredge the chicken in flour, shaking off any excess to ensure an even coating.
- Brown chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Once browned, remove the chicken from the pan and set aside.
- Sauté mushrooms and onion: In the same skillet, add the remaining 1 tablespoon of olive oil and butter. When the butter has melted, add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes until the mushrooms are tender and the onions are translucent.
- Add garlic, mustard, and Worcestershire sauce: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook the mixture for about 1 minute to allow the flavors to meld and the garlic to become fragrant.
- Add chicken broth and return chicken: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the browned chicken breasts to the skillet and reduce the heat to medium-low. Let the chicken simmer in the sauce for 2-3 minutes to cook through and absorb the flavors.
- Stir in sour cream: Gently fold in the full-fat sour cream to the skillet, stirring carefully to combine without curdling. Heat the sauce through until warmed but do not boil.
- Season and serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the chicken stroganoff immediately, ideally over egg noodles, rice, or mashed potatoes for a complete meal.
Notes
- Be careful not to boil the sauce after adding sour cream to prevent curdling.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- For a thicker sauce, reduce the chicken broth slightly before adding the sour cream.
- Feel free to add fresh parsley as a garnish for a pop of color and freshness.
- This recipe is easily doubled for larger gatherings.
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