Creamy Chicken Stroganoff with Mustard
A hearty and comforting chicken stroganoff with a creamy tomato-mustard sauce that comes together in one pan. This crowd-pleasing dinner is quick enough for a weeknight yet special enough for guests. Serve it over rice or with crunchy potato sticks for a complete meal.
🛒 Ingredients
10 servings
- 2 boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 cup (200 ml) heavy cream
- 3 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Potato sticks or shoestring crisps, to serve
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Directions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
- 2
Add the chicken cubes to the pan, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until the chicken is cooked through and golden on the outside.
- 3
Reduce heat to medium. Stir in the tomato paste, mustard, and ketchup, coating the chicken evenly. Cook for 3 minutes to let the flavors meld.
- 4
Pour in the heavy cream and stir gently to combine into a smooth, velvety sauce. Simmer on low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with potato sticks and steamed white rice on the side.
💡 Chef's Tip
For extra depth, deglaze the pan with a splash of white wine before adding the tomato paste. Leftovers keep well in the fridge for up to 3 days and reheat beautifully over low heat.
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Same category — Poultry
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