Creamy Chicken Stroganoff with Oregano
A quick, hearty chicken stroganoff smothered in a silky cream sauce infused with oregano. Ready in under 45 minutes with pantry staples, this crowd-pleasing dish is perfect for busy weeknight dinners.
🛒 Ingredients
7 servings
- 1 kg (2.2 lb) boneless chicken breast
- 200 ml (¾ cup) heavy cream
- 1 chicken stock cube
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- Salt and black pepper to taste
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Directions
- 1
Cut the chicken into small, even 2 cm cubes.
- 2
Heat oil in a medium saucepan over medium heat. Crumble in the stock cube, add the chicken and cook on high heat, stirring constantly.
- 3
Partially cover and simmer until all the released liquid has evaporated completely.
- 4
Uncover, sprinkle with oregano and sauté, stirring, until the chicken is golden brown.
- 5
Pour in the heavy cream and 200 ml of hot water. Stir well to combine into a smooth sauce.
- 6
Bring to a gentle boil for 2 minutes, season to taste and serve immediately.
💡 Chef's Tip
Serve over steamed white rice or egg noodles. For extra depth, stir a teaspoon of Dijon mustard into the cream before adding it to the pan.
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Same category — Poultry
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