Creamy, savoury, and packed with tender chicken and earthy mushrooms, this Mary Berry Chicken Stroganoff Recipe brings together paprika, Dijon mustard, chicken stock, brandy, white wine, sour cream, and crème fraîche in one comforting dish. The result is a rich, smooth sauce that makes this chicken variation of classic stroganoff a satisfying choice for a family meal or relaxed gathering.
The recipe is ready in about 30 minutes and can be served with rice, pasta, or mashed potatoes. Continue through the article to find the required equipment and ingredients, the cooking method, practical expert tips, serving ideas, storage guidance, answers to common questions, and the available nutrition information.
Equipment
Equipments for Mary Berry Chicken Stroganoff:
Before you begin, gather all the equipment to make cooking smooth and stress-free. Using the right tools helps you prepare ingredients safely, cook everything evenly, and store any leftovers properly after making this delicious one-pan meal.
- Large frying pan or wide pan – For browning the chicken and cooking the creamy sauce evenly.
- Sharp knife – To slice the chicken and chop the vegetables neatly.
- Cutting board – Provides a safe surface for preparing all the ingredients.
- Wooden spoon – Ideal for stirring the sauce without scratching the pan.
- Measuring jug – Helps measure liquids like stock accurately.
- Stove or stovetop – Needed for cooking the recipe from start to finish.
- Airtight container – Perfect for storing leftover stroganoff in the refrigerator.
- Microwave – Useful for gently reheating leftovers when ready to serve again.
Table of Contents
Ingredients
Gather all your ingredients before you start to make this creamy and comforting Mary Berry Chicken Stroganoff Recipe. Having everything measured and prepared makes cooking much easier, especially for beginners. This recipe combines chicken breast, earthy chestnut mushrooms, a rich creamy sauce, and simple pantry ingredients to create a delicious meal full of flavour.
| Ingredient | Quantity |
| Boneless skinless chicken breasts, sliced into chicken strips | 500g |
| Olive oil | 1 tbsp |
| Butter | 25g |
| Onion, finely chopped | 1 medium |
| Garlic cloves, crushed | 2 |
| Chestnut mushrooms, sliced | 250g |
| Sweet paprika | 2 tsp |
| Dijon mustard | 1 tbsp |
| Brandy | 2 tbsp |
| Dry white wine | 100ml |
| Chicken stock | 200ml |
| Crème fraîche | 200ml |
| Sour cream (or soured cream) | 2 tbsp |
| Fresh parsley, chopped | 2 tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Lemon juice | 1 tsp (optional) |
| Cornflour | 1 tbsp (optional, for thickening) |
| Cold water | 2 tbsp (to mix with cornflour) |
| Greek yoghurt | Optional substitute for sour cream |
How to Make Mary Berry Chicken Stroganoff
- Prepare the ingredients before you start cooking. Slice the chicken into thinly sliced pieces or sliced into thin strips, chop the onion finely chopped, slice the mushrooms, and use crushed garlic so everything is ready.
- Heat oil with the butter in a large frying pan over medium-high heat. Sauté chicken until it starts to colour, then brown the chicken by letting each side cook without moving it too much. If needed, cook in batches so the pan is not crowded, then set aside.
- Add the onion to the same pan and cook onions until they soften onions and become translucent. Stir in the mushrooms and cook mushrooms until they are lightly browned and their moisture has evaporated.
- Stir in paprika, followed by the Dijon mustard, then add garlic and cook for about 30 seconds. Add brandy and add white wine, allowing the liquid to let it bubble for a couple of minutes until slightly reduced.
- Pour in chicken stock and bring to a gentle simmer. Let the sauce cook until it starts to reduce the sauce and becomes slightly thicker.
- Return the chicken and any resting juices to the pan. Reduce the heat, then stir in crème fraîche and stir in sour cream until the sauce is smooth and creamy.
- Heat through gently for a few minutes and avoid boiling to keep the sauce silky. Season to taste with salt, black pepper, and a little lemon juice if desired.
- Finish by garnish with parsley and serve immediately with rice, pasta, or mashed potatoes while the sauce is warm and creamy.
Expert Tips for Mary Berry Chicken Stroganoff
A few simple techniques can make your stroganoff even better. I always take a little extra time to brown the chicken and mushrooms properly because it creates a richer flavour and gives the finished sauce a wonderfully smooth texture.
- Don’t overcrowd the pan when cooking the chicken. It will steam instead of browning.
- Always cook in batches if necessary to get good searing and keep the chicken golden and juicy chicken.
- Brown mushrooms well over high heat for mushrooms to develop deep flavour through caramelisation.
- Cut chicken evenly so every piece will cook evenly and stay tender chicken.
- Keep heat low after adding the dairy and avoid boiling to prevent curdling or prevent splitting, keeping a smooth sauce with a silky sauce.
- If the sauce is too thin, reduce stock naturally or thicken the sauce with a cornflour slurry made from cold water and cornflour.
- Taste frequently while cooking and adjust seasoning before serving to balance the flavours perfectly.
- Use sweet Hungarian paprika or smoked paprika for extra depth, then finish with a squeeze of lemon juice as the final finishing touch to brighten the creamy sauce.
Serving Suggestions
How to serve Mary Berry Chicken Stroganoff:
This creamy chicken stroganoff is best enjoyed serve warm and fresh from the pan. Pair it with your favourite side to soak up the sauce and finish the meal with a simple dessert for a comforting family dinner or a relaxed gathering with friends.
- Serve with white rice or fluffy rice for a classic and satisfying meal.
- Spoon it over buttered egg noodles or plain egg noodles for extra comfort.
- Enjoy alongside creamy mashed potatoes or regular mashed potatoes.
- Add steamed green beans, broccoli, or other steamed greens for a balanced plate.
- Serve with slices of crusty bread to soak up every bit of the creamy sauce.
- Garnish with parsley just before serving for a fresh finish.
- Pair with sparkling water, iced tea, or a light fruit cordial, and finish with a simple lemon dessert or fresh berries.
Storage
How to store Mary Berry Chicken Stroganoff:
Room Temperature
- Let the stroganoff cool completely before storing.
- Do not leave it at room temperature for longer than 2 hours.
Refrigerator
- Transfer leftovers to an airtight container and refrigerate promptly.
- Store in the refrigerator or fridge for up to 3 days.
- Reheat gently on the stove over low heat or in the microwave.
- If the sauce thickens, stir in a small splash of stock to restore its creamy consistency.
- Avoid boiling during reheating, as the sauce may split.
Freezer
- You can freeze the cooled stroganoff in a freezer-safe airtight container for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Warm slowly over low heat to help preserve texture.
FAQs
Q: What does stroganoff mean?
Stroganoff is a classic Russian dish that traditionally features beef in a creamy sauce. This recipe is a delicious chicken variation inspired by the original beef stroganoff.
Q: Can I make this recipe without alcohol?
Yes. You can omit brandy and omit wine without affecting the basic cooking method. Simply replace them with extra chicken stock.
Q: Why is my sauce too thin?
A runny sauce, watery sauce, or thin sauce usually means it needs a little more cooking time. Let it simmer for a few extra minutes or thicken sauce with cornflour mixed with cold water.
Q: Why did my sauce curdle?
A curdled sauce can happen if the heat is too high after adding the dairy. Always remove from eat briefly if needed and cook over gentle heat to prevent curdling.
Q: How do I stop the chicken from becoming dry?
Dry chicken is usually caused by overcooked chicken. Cook the chicken only until browned, then finish cooking it gently in the sauce.
Q: Can I use Greek yoghurt instead of sour cream?
Yes. Greek yoghurt instead of sour cream is a good substitute if you prefer a lighter option. Stir it in over low heat to help keep the sauce smooth.
Q: Can I freeze chicken stroganoff?
Yes, although the creamy sauce may change slightly after thawing. Reheat it slowly over low heat and stir well before serving.
Q: Can I make it ahead of time?
Yes. Prepare the recipe a day in advance, store it in the refrigerator, and reheat gently before serving. The flavours often become even richer the next day.
Nutrition
The following nutrition facts are approximate and based on a serving size of 1/4 of the recipe. The exact nutritional breakdown may vary depending on the ingredients and brands you use.
| Nutrient | Amount Per Serving |
| Calories | 580 kcal |
| Protein | 45g |
| Carbohydrates | 10g |
| Sugars | 3g |
| Fat | 40g |
| Saturated Fat | 18g |
| Fibre | 1g |
| Salt (Sodium) | 1.4g |