Creamy Mustard Chicken Stroganoff
A comforting and hearty dish that brings together tender chicken cubes with a rich, velvety mustard and tomato cream sauce. Ready in under 40 minutes, this recipe is a weeknight dinner winner that the whole family will love. Serve over fluffy white rice topped with crispy shoestring potatoes for the ultimate experience.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken breast, cubed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 4 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 200 g (¾ cup) tomato sauce
- 200 g (¾ cup) heavy cream
- Salt and black pepper to taste
- Sweet paprika to taste
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Directions
- 1
Cut the chicken breast into small, even cubes about 2 cm in size.
- 2
Heat olive oil in a large pan over medium heat and sauté the onion and garlic until golden and fragrant, about 3 to 4 minutes.
- 3
Add the chicken cubes and cook, stirring occasionally, until browned on all sides, about 5 to 6 minutes.
- 4
Season with salt, pepper, and paprika, then stir in the Dijon mustard and ketchup until all the chicken is well coated.
- 5
Pour in the tomato sauce, stir to combine, and simmer over low heat for 5 minutes.
- 6
Remove from heat and gently fold in the heavy cream, stirring until the sauce is smooth and silky.
- 7
Serve immediately over steamed white rice with crispy shoestring potatoes on the side.
💡 Chef's Tip
Never bring the sauce to a boil after adding the cream or it may split. For a deeper flavour, swap sweet paprika for smoked paprika. Leftovers keep well in the fridge for up to 2 days — reheat gently over low heat.
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Same category — Poultry
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