Name: Mary Berry Chicken Stroganoff Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 600g boneless skinless chicken breasts sliced into thin strips; 1 tsp sweet paprika; half tsp fine sea salt; quarter tsp freshly ground black pepper; 1 tbsp plain flour; 2 tbsp sunflower oil; 25g unsalted butter; 1 medium onion halved and finely sliced; 2 garlic cloves finely chopped; 250g chestnut mushrooms sliced; 1 tsp sweet paprika; 1 tsp Dijon mustard; 150ml chicken stock; 200ml full-fat soured cream; salt and freshly ground black pepper to taste; small handful of flat-leaf parsley roughly chopped; a small squeeze of fresh lemon juice

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Mary Berry Chicken Stroganoff is a creamy, golden-sauced dish with tender strips of chicken coated in a rich, paprika-laced sour cream sauce that clings to every piece. The sauce is smooth and pale amber in colour, with a gentle tang from the sour cream balanced by the savoury depth of mushrooms and a hint of Dijon mustard.

This version keeps the method straightforward, using a single pan and a handful of everyday ingredients that come together reliably every time. It works equally well as a midweek supper or a laid-back dinner for friends, scaling up with ease. From start to finish, it is ready in around 35 minutes.

Ingredients

For the chicken

600g boneless, skinless chicken breasts, sliced into thin strips
1 tsp sweet paprika
½ tsp fine sea salt
¼ tsp freshly ground black pepper
1 tbsp plain flour
2 tbsp sunflower oil

For the sauce

25g unsalted butter
1 medium onion, halved and finely sliced
2 garlic cloves, finely chopped
250g chestnut mushrooms, sliced
1 tsp sweet paprika
1 tsp Dijon mustard
150ml chicken stock
200ml full-fat soured cream
Salt and freshly ground black pepper, to taste

To finish

Small handful of flat-leaf parsley, roughly chopped
A small squeeze of fresh lemon juice

How to Make Mary Berry Chicken Stroganoff

Season the chicken: Place the chicken strips in a bowl and toss with the paprika, salt, pepper, and plain flour until each piece is evenly coated. The flour helps the chicken develop a light golden crust and also thickens the sauce as it cooks.
Sear the chicken: Heat the sunflower oil in a wide, heavy-based frying pan over a high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until each strip is golden on the outside. Remove with a slotted spoon and set aside on a plate.
Soften the onion: Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and just beginning to turn translucent at the edges.
Add the garlic and mushrooms: Stir in the garlic and cook for 1 minute, then add the sliced mushrooms. Increase the heat slightly and cook for 4 to 5 minutes, stirring occasionally, until the mushrooms have released their liquid and the pan is largely dry again. This step concentrates the flavour rather than stewing the mushrooms.
Build the sauce: Sprinkle in the paprika and stir through for 30 seconds, then add the Dijon mustard and chicken stock. Stir well, scraping any golden bits from the base of the pan, and bring to a gentle simmer.
Return the chicken: Add the seared chicken strips back into the pan and stir to coat in the sauce. Simmer gently for 3 to 4 minutes, until the chicken is cooked through with no pink remaining in the centre.
Finish with soured cream: Reduce the heat to low and spoon in the soured cream. Stir slowly to combine until the sauce is smooth and creamy. Do not allow the pan to boil from this point, as high heat will cause the soured cream to split and turn grainy.
Season and serve: Add a small squeeze of lemon juice, taste, and adjust the seasoning with salt and pepper. Scatter over the chopped parsley and serve immediately.

Tips for the Best Mary Berry Chicken Stroganoff

Why has my soured cream split and turned grainy in the pan?

This happens when the heat is too high after adding the soured cream. Once the soured cream goes in, keep the pan on a low heat and stir gently. Never let the sauce come to a boil at this stage.

Why does my chicken turn out tough and chewy instead of tender?

Overcooking is the main cause. Chicken breast strips are thin and cook quickly, so sear them on high heat for just 3 to 4 minutes and finish them briefly in the sauce. Prolonged cooking at any stage tightens the protein fibres.

Why is my sauce watery instead of thick and coating the chicken?

The mushrooms likely still had excess moisture in the pan when the stock was added. Make sure the mushrooms are cooked until the pan is almost dry before building the sauce. Also confirm the chicken was properly coated in flour before searing.

Why does my stroganoff taste flat and lacking in depth?

A flat taste usually means the paprika was not given time to bloom in the pan. Stir the paprika through the dry pan for 30 seconds before adding liquid, which releases the fat-soluble flavour compounds. Check the seasoning again just before serving.

Why are my mushrooms releasing too much water and making the sauce thin?

Crowding the mushrooms causes them to steam rather than fry. If the pan is too full, cook the mushrooms in two batches and ensure the heat is high enough to evaporate moisture as it releases.

Serving Suggestions

Spoon over a bed of wide egg noodles or tagliatelle, which holds the sauce well between the ribbons.
Serve alongside plain boiled basmati rice for a lighter, more easily scaled option when feeding a larger group.
Pile onto a portion of creamy mashed potato for a comforting cold-weather supper with a hearty texture contrast.
Garnish with a light dusting of sweet paprika over the top just before bringing to the table, adding a warm russet colour to the finished dish.
Pair with a crisp green salad dressed simply with lemon juice and olive oil to cut through the richness of the soured cream sauce.

Storage

Room temperature

Store any leftovers in an airtight container at room temperature for no longer than 2 hours before refrigerating.

Refrigerator

Transfer cooled stroganoff to an airtight container and refrigerate for up to 2 days. Reheat gently in a saucepan over a low heat, stirring occasionally, and bring to room temperature for around 15 minutes before reheating to help the sauce warm evenly without splitting.

Freezing

The stroganoff can be frozen, though soured cream based sauces can sometimes separate slightly on thawing. Freeze in a well-sealed container for up to 1 month. Defrost overnight in the refrigerator and reheat slowly over a low heat, stirring continuously to bring the sauce back together.

Nutrition

Calories: 320 kcal
Carbohydrates: 9g
Protein: 38g
Fat: 14g
Saturated Fat: 7g
Sodium: 410mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the exact serving size.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, boneless, skinless chicken thighs work very well and actually stay slightly more moist during cooking. Slice them into strips of a similar size to the breast and follow the same timings, checking they are fully cooked through before adding the soured cream.

Can I make chicken stroganoff ahead of time for a dinner party?

The dish is best made fresh, but the onion, garlic, and mushroom base can be cooked ahead and stored in the fridge for up to a day. When ready to serve, reheat the base, add the freshly seared chicken, stock, and soured cream, and finish as directed.

Can I use creme fraiche instead of soured cream in this recipe?

Full-fat creme fraiche is a reliable swap and is slightly more stable at higher temperatures, making it a little more forgiving if the heat creeps up. The sauce will taste a touch richer and less tangy, but the overall result is very similar.

Can I make this chicken stroganoff recipe without alcohol, and do I need to add any?

This recipe contains no alcohol at all. Some stroganoff versions include a splash of brandy or white wine, but this recipe achieves its depth through well-cooked mushrooms, paprika, mustard, and good chicken stock, so there is nothing to omit or replace.

Is chicken stroganoff suitable for children?

Yes, the dish is mild and very suitable for children. The paprika used is sweet rather than hot, and the Dijon mustard is subtle once combined with the soured cream and stock. If serving to very young children, reduce the mustard to half a teaspoon.

Conclusion

Mary Berry Chicken Stroganoff is a reliable and satisfying recipe that delivers a silky, paprika-warmed sauce wrapped around tender strips of chicken, all brought together in a single pan in under 40 minutes. This recipe serves 4 people as a main course, making it a practical choice for a family meal or a relaxed dinner with friends.

Whether served over egg noodles, rice, or mashed potato, it is the kind of dish that comes together quickly and looks far more considered than the effort involved. If you give this a go, leave a comment below with how it turned out, and share it with anyone who loves a good creamy chicken recipe. If you enjoyed this, you might also like the Mary Berry Coffee and Walnut Traybake Recipe for a classic bake that is just as straightforward and rewarding.