Creamy Chicken Stroganoff

Name: Creamy Chicken Stroganoff
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Française
Ingredients: 500 g (1 lb) chicken breast; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 drizzle of olive oil; 2 chicken bouillon cubes; 1 tsp sweet paprika; Pinch of dried oregano; Black pepper, to taste; 1/2 tsp ground cumin (optional); 1 tbsp tomato paste; 4 tbsp tomato sauce; 3 tbsp ketchup; 2 tbsp Dijon mustard; 200 ml (3/4 cup) heavy cream; Salt, to taste

By Marie Lefebvre · Updated November 2, 2026

Tender strips of chicken simmered in a rich, tangy tomato-cream sauce — this homestyle stroganoff is pure comfort food at its best. A handful of pantry staples come together in just 30 minutes to create a satisfying dinner the whole family will love. Serve it over fluffy white rice for a complete and hearty meal.

Prep⏱️ 30 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

500 g (1 lb) chicken breast
1 medium onion, finely chopped
3 garlic cloves, minced
1 drizzle of olive oil
2 chicken bouillon cubes
1 tsp sweet paprika
Pinch of dried oregano
Black pepper, to taste
1/2 tsp ground cumin (optional)
1 tbsp tomato paste
4 tbsp tomato sauce
3 tbsp ketchup
2 tbsp Dijon mustard
200 ml (3/4 cup) heavy cream
Salt, to taste

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Directions

1
Slice the chicken breast into thin strips, about 1 cm wide.
2
Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened and lightly golden.
3
Add the paprika and stir for 1 minute to bloom the spice in the oil.
4
Add the chicken strips and cook, stirring frequently, until well coated with the aromatics.
5
Season with salt, oregano, pepper, and cumin. Stir and cook for 3–4 minutes.
6
Dissolve the bouillon cubes in 120 ml of hot water, then pour over the chicken. Simmer until the chicken is nearly cooked through.
7
Stir in the tomato paste and tomato sauce. If the sauce looks too thick, add a splash of water. Bring to a gentle boil.
8
Add the ketchup and mustard. Taste and adjust — if too sweet, add a little more mustard.
9
Once the chicken is fully cooked and the flavors have melded, pour in the heavy cream. Stir gently until fully combined.
10
Simmer on low heat for 2–3 minutes until the sauce is silky and coats the back of a spoon. Serve hot over white rice.

💡 Chef's Tip

For deeper flavor, marinate the chicken strips in paprika, cumin, and minced garlic for 30 minutes before cooking. Swap heavy cream for sour cream for a tangier finish.