Creamy Chicken Stroganoff with Milk (No Heavy Cream)
A lighter, budget-friendly twist on the classic stroganoff — whole milk and cornstarch replace heavy cream, delivering a silky, luscious sauce that the whole family will love. Simple ingredients, impressive results.
🛒 Ingredients
6 servings
- 3 chicken breasts, cut into cubes
- 1 liter (4 cups) whole milk
- 1 can (200 g) sweet corn, drained
- 5 tablespoons cornstarch
- 7 oz (200 g) tomato paste
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Potato sticks for serving
- 2 tablespoons sour cream (optional)
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Directions
- 1
Heat olive oil in a large saucepan over medium heat. Sauté the onions until golden and translucent, about 5 minutes.
- 2
Add the minced garlic and cook for 1 more minute, stirring constantly.
- 3
Add the chicken cubes, season with salt and pepper, and cook until lightly browned on all sides.
- 4
Stir in the tomato paste and corn, mix well. Add enough water to just cover the chicken and simmer for 10 minutes.
- 5
Dissolve the cornstarch in a small amount of cold milk. Pour the remaining milk into the pan and add the cornstarch mixture in a steady stream.
- 6
Stir continuously over medium heat until the sauce boils and thickens — never stop stirring, this is the key to a lump-free, velvety sauce.
- 7
Adjust seasoning and serve hot with white rice and crispy potato sticks.
💡 Chef's Tip
The golden rule: never stop stirring once the milk is added — that's what gives you a perfectly smooth sauce. Serve sour cream on the side so each person can add it to taste.
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Same category — Poultry
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