Creamy Chicken Stroganoff
A rich and comforting chicken stroganoff with a velvety sauce and tender mushrooms, ready in under an hour. The mayonnaise marinade keeps the chicken incredibly juicy and flavorful. Serve over fluffy white rice with crispy potato straws for the ultimate comfort meal.
🛒 Ingredients
8 servings
- 500 g (1.1 lb) chicken breast, cut into small cubes
- 200 ml (¾ cup) heavy cream
- 3 tablespoons mayonnaise
- 3 tablespoons cream cheese
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 3 tablespoons tomato sauce
- 1 can (400 g) sliced mushrooms, drained
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Freshly ground black pepper, to taste
- Salt, to taste
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Directions
- 1
Toss the chicken cubes with the mayonnaise until fully coated. Cover and refrigerate for 30 minutes to marinate and tenderize the meat.
- 2
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until golden and fragrant.
- 3
Add the marinated chicken and drained mushrooms. Cook over low heat, stirring occasionally, until the chicken begins to turn white.
- 4
Stir in the tomato sauce, ketchup, and mustard. Continue cooking over low heat, stirring so the sauce develops and thickens.
- 5
Once the sauce starts to bubble and thicken, season with salt and pepper, then add the cream cheese and stir until fully melted and smooth.
- 6
Simmer for another 5 minutes over low heat, allowing all the flavors to come together.
- 7
Remove from heat and gently fold in the heavy cream. Serve immediately with steamed white rice and crispy potato straws.
💡 Chef's Tip
For extra depth, add a splash of Worcestershire sauce with the ketchup. Fresh mushrooms sautéed separately also work beautifully in this recipe.
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Same category — Poultry
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