Anna Louise Chicken stroganoff is the lighter, quicker cousin of the classic beef stroganoff — and while beef stroganoff is wonderful, chicken stroganoff is the version that makes more sense on a Tuesday evening when you want something rich and satisfying that does not require an expensive cut of beef or a long cooking time.
The key to a great stroganoff — chicken or beef — is the sauce. It must be properly made with good quality soured cream or crème fraîche, seasoned assertively with smoked paprika and Dijon mustard, and enriched with the juices from the properly browned mushrooms and chicken. A stroganoff made from a tin of cream of mushroom soup is a different and significantly inferior thing.
This version uses chicken breast sliced thinly for quick cooking, properly caramelised mushrooms that give the sauce its depth, and a sauce of soured cream, Dijon, and smoked paprika that is balanced, slightly sharp, and deeply flavoured.
Ingredients for Mary Berry Chicken Stroganoff
For the Stroganoff
- 600g boneless skinless chicken breasts, sliced into thin strips against the grain
- 2 tbsp sunflower oil
- 40g unsalted butter
- 1 large onion, finely sliced
- 3 garlic cloves, crushed
- 300g chestnut mushrooms, sliced
- 1 tsp sweet smoked paprika — plus extra to finish
- ½ tsp hot paprika (optional)
- 1 tbsp plain flour
- 150ml dry white wine or chicken stock
- 200ml soured cream or full-fat crème fraîche
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- Small handful of fresh flat-leaf parsley, finely chopped
To Serve
- Egg noodles, tagliatelle, or fluffy white rice
- Extra soured cream for serving
- Extra smoked paprika for the top
How to Make Mary Berry Chicken Stroganoff
Step 1 — Brown the Chicken
Season the chicken strips generously. Heat one tablespoon of the oil in a large, wide frying pan over a high heat. Add the chicken in a single layer — in two batches if needed. Cook for two to three minutes per batch without moving until golden on the outside and just cooked through. Remove and set aside.
Step 2 — Caramelise the Mushrooms
Add the remaining tablespoon of oil and half the butter to the same pan over a high heat. Add the mushrooms in a single layer — do not stir for two minutes. This gives the mushrooms direct contact with the hot pan and produces the golden, slightly caramelised exterior that gives the stroganoff its depth. Stir once and cook for another two minutes until deeply golden. Remove and set aside with the chicken.
Step 3 — Cook the Onion
Reduce the heat to medium. Add the remaining butter. Cook the sliced onion for eight to ten minutes until completely soft and golden. Add the garlic and cook for two more minutes.
Step 4 — Build the Sauce
Add the smoked paprika, hot paprika if using, and plain flour. Stir for one minute. Add the wine or stock — let it bubble for one to two minutes, scraping up the base.
Reduce the heat to low. Add the soured cream, Dijon mustard, and Worcestershire sauce. Stir to combine — do not boil from this point. The soured cream will split if it reaches a vigorous boil. Keep the heat gentle.
Step 5 — Combine and Finish
Return the chicken and mushrooms to the pan. Stir gently to coat everything in the sauce. Warm through over a very gentle heat for two to three minutes — the chicken will finish cooking through in the sauce.
Taste and season generously. Scatter parsley over the top. Dust with a little extra smoked paprika.
Step 6 — Serve
Serve immediately over egg noodles, tagliatelle, or rice. A small extra spoonful of soured cream alongside is traditional and completely right.
My Top Tips For Perfect Chicken Stroganoff
Cook the mushrooms on high heat without stirring initially. Mushrooms added to a moderate pan with constant stirring steam and become pale and watery. Mushrooms added to a hot pan in a single layer without stirring for two minutes caramelise and become deeply golden. The difference in flavour is dramatic.
Slice chicken against the grain. Slicing against the grain shortens the muscle fibres and gives more tender, more easily chewed pieces. With the grain gives slightly chewy, stringy pieces. Look at the direction of the fibres before slicing.
Do not boil the soured cream. This is the most important technique note for any stroganoff. Once the soured cream is in, the heat stays low and the liquid never boils. A vigorous boil causes the soured cream to split and gives an unpleasant, slightly grainy sauce.
Brown the chicken at high heat quickly. Two to three minutes per batch in a very hot pan. Quick browning at high heat gives golden colour and keeps the chicken moist. Slow cooking over moderate heat gives grey, slightly tough chicken.
Season the sauce assertively. The smoked paprika and Dijon mustard give the sauce its character but only if the overall seasoning is bold enough. Taste the sauce before returning the chicken and mushrooms and season until it tastes clearly, boldly flavoured.
Serving Suggestions
Over egg noodles — the most traditional pairing. With tagliatelle for a more Italian character. With fluffy white rice for something more substantial. With a simple green salad alongside for freshness.
How to Store
In the fridge: Store for up to 2 days. Reheat very gently over a low heat — do not boil. Add a splash of stock if the sauce has thickened too much.
In the freezer: Freeze for up to 2 months. Soured cream sauces can separate slightly when defrosted — reheat gently and stir well to bring back together.
Mary Berry Chicken Stroganoff Recipe
Ingredients
Method
- Season chicken strips. Brown in batches in hot oil — 2–3 minutes per batch without moving until golden. Remove.
- Add remaining oil and half the butter to hot pan. Add mushrooms in a single layer — do not stir 2 minutes. Stir once — cook 2 more minutes until deeply golden. Remove.
- Reduce to medium heat. Add remaining butter. Cook sliced onion 8–10 minutes until soft and golden. Add garlic — 2 minutes.
- Add both paprikas and flour — stir 1 minute. Add wine or stock — bubble 1–2 minutes. Reduce to low heat. Add soured cream, mustard, and Worcestershire sauce — stir gently. Do not boil.
- Return chicken and mushrooms. Warm through 2–3 minutes over very gentle heat. Taste and season boldly. Scatter parsley. Dust with smoked paprika.
- Serve immediately over egg noodles, tagliatelle, or rice with extra soured cream alongside.
Notes
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes — boneless skinless thighs sliced into strips give a more forgiving, more flavourful result. They can handle slightly longer cooking without drying out.
Can I use crème fraîche instead of soured cream?
Yes — full-fat crème fraîche gives a slightly less sharp, slightly richer result. Both are appropriate and both work well. Do not use low-fat versions — they split easily and give a thin, slightly grainy sauce.
Can I add brandy?
Yes — two tablespoons of brandy added to the pan after the onion and paprika and reduced briefly before the stock gives an additional depth and warmth that is very good.
Can I use a different mushroom?
Yes — porcini, shiitake, or a mixture of wild mushrooms give a more complex, more deeply flavoured stroganoff. Soak dried porcini in hot water for twenty minutes and add the strained soaking water to the sauce for extraordinary depth.
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