Chicken stroganoff

Everything you know and love about stroganoff, but with chicken!

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Traditionally this Hungarian dish is made with beef, but the creamy mushroom & paprika sauce works just as well with light flavour of chicken breast.
Would you prefer our chicken stroganoff with potato topping or a more traditional beef or veal stroganoff? We even have a mushroom stroganoff for the vegetarians.
Looking for more chicken casseroles?


Chicken stroganoff
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 500 gram chicken breast fillets, sliced
  • 250 gram button mushrooms, thickly sliced
  • 2 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/2 cup white wine
  • 1/2 cup chicken stock or water
  • 1/2 cup sour cream
  • 1 tablespoon chopped parsley
  • rice and green vegetables, to serve


Chicken stroganoff
  • 1
    Heat oil in a frying pan over medium heat. Saute onion and garlic 2-8 minutes, or until onion is tender.
  • 2
    Add chicken. Cook, stirring, 3-5 minutes, or until well browned. Stir in button mushrooms and cook for a further 3 minutes.
  • 3
    Blend in tomato paste and paprika, followed by wine and stock. Bring to the boil. Reduce heat and simmer 5-10 minutes.
  • 4
    Just before serving, stir in sour cream and parsley. Reheat gently. Serve with rice and green vegetables.

More From Women's Weekly Food