Creamy Chicken Stroganoff with Mushrooms
A rich and comforting chicken stroganoff featuring tender chicken pieces simmered in a velvety tomato-cream sauce with mushrooms. This easy one-pot dish is a guaranteed crowd-pleaser, perfect for busy weeknight dinners.
🛒 Ingredients
10 servings
- 600 g chicken breast fillets
- 1 can (200 ml) tomato sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 200 ml heavy cream
- 1 can (200 g) sliced mushrooms, drained
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 200 ml chicken broth or water
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Directions
- 1
Cut the chicken fillets into thin strips or small cubes.
- 2
Heat the olive oil in a large pan over medium heat and sauté the garlic for 1 minute until fragrant.
- 3
Add the chicken pieces, season lightly with salt and pepper, and cook until golden on all sides, about 5–7 minutes.
- 4
Stir in the tomato sauce, mustard, ketchup, and drained mushrooms. Mix well to coat the chicken.
- 5
Add the broth until the chicken is just covered. Simmer over low heat, stirring occasionally, until the sauce thickens, about 15 minutes.
- 6
Drain any excess liquid from the cream, then gently stir it into the pan.
- 7
Cook for another 7–10 minutes over very low heat without boiling to prevent the cream from curdling.
- 8
Remove from heat, transfer to a serving dish, and serve immediately.
- 9
Serve with steamed white rice and crispy shoestring potato sticks. Enjoy!
💡 Chef's Tip
Use full-fat cream for the richest, silkiest sauce. Keep the heat very low after adding the cream — never let it boil. Fresh sautéed mushrooms can replace canned ones for a deeper, earthier flavour.
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Same category — Poultry
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