Creamy Tomato Chicken Stroganoff
A comforting and fuss-free weeknight dinner featuring tender chicken cubes bathed in a rich tomato cream sauce. This crowd-pleasing recipe comes together in under 30 minutes and pairs beautifully with steamed rice or egg noodles. Simple ingredients, big flavour — exactly what you need on a busy evening.
🛒 Ingredients
5 servings
- 500 g (1 lb) chicken breast, cut into cubes
- 1 can (400 g) tomato sauce
- 200 ml heavy cream
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
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Directions
- 1
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until golden and fragrant.
- 2
Add the chicken cubes and cook over low heat for 6–8 minutes, stirring occasionally, until fully cooked through and lightly golden.
- 3
Pour in the tomato sauce, season with salt and pepper, and let simmer for 5 minutes over medium heat, stirring occasionally.
- 4
Stir in the heavy cream and mix gently until the sauce is smooth and velvety. Cook for a further 3 minutes over low heat.
- 5
Serve hot over steamed white rice or egg noodles, garnished with fresh parsley if desired.
💡 Chef's Tip
Add a teaspoon of smoked paprika or a handful of sliced mushrooms when adding the tomato sauce for extra depth. A squeeze of lemon juice at the end brightens the whole dish.
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Same category — Poultry
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