This Chicken Stroganoff is made from simple ingredients, but is packed full of flavour. A super easy mid-week meal.
This super easy meal is a twist on the classic, beef stroganoff. Made with beautiful chicken tenderloins and a flavoursome sauce, my Chicken Stroganoff is such a comforting mid-week meal. For another delicious chicken and pasta meal, be sure to give my Creamy Fettuccine with Chicken Bites a go.
Ingredient notes:
- Chicken: If you don't have tenderloins, you could easily use chicken breast or boneless chicken thighs instead.
- Smoked paprika: The key ingredients are the smoked paprika and Worcestershire sauce, they give the sauce the authentic stroganoff flavour.
- Mushrooms: The mushrooms are pretty essential too! I use white button mushrooms but you can used whatever you have to hand.
How to make chicken stroganoff:
Cook pasta according to packet instructions in a large pot of salted boiling water. Add olive oil to large non-stick pan and cook onion over a medium heat for a few minutes. Add in the mushrooms and cook for a few minutes longer. Add the chicken tenderloins and brown for two minutes on each side.
Make a space in the centre of the pan and melt the butter, sprinkle over the flour and stir together. Cook off the flour - stirring for one minute. Sprinkle over paprika and stir through the onions, mushrooms and chicken. Pour in the stock and add the Worcestershire sauce. Stir everything together and bring to a simmer. Simmer for five minutes, stirring when needed until the chicken is cooked through. Season well with salt and pepper.
Stir through sour cream and cook until heated through. Serve immediately on top of the hot pappardelle pasta and garnish with chives and extra paprika.
If creamy mushrooms and pasta are your type of comfort food, be sure to check out my delicious recipes for Creamy Mushroom Pasta and Baked Risotto with Mushroom and Sausage.
Recipe FAQs:
Sure thing. This meal is traditionally made with a wide, flat pasta such as pappardelle or fettuccine. But feel free to serve it on your favourite pasta
Absolutely. Just slice the chicken breast into thin strips to ensure even cooking.
To make this dish dairy-free, use a plant-based butter and a dairy-free alternative to sour cream (like coconut cream or a dairy-free sour cream substitute).
Storage:
Store any leftover chicken stroganoff in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Freeze the chicken stroganoff in an airtight container for up to three months and cook fresh pasta when you re-heat it.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Chicken Stroganoff
Creamy chicken and mushrooms packed with flavour - served on top of pasta.
Ingredients
- 250g pappardelle pasta
- 1 Tbsp olive oil
- 1 red or white onion, finely sliced
- 250g button mushrooms, halved
- 500g chicken tenderloins
- 1 Tbsp butter
- 2 Tbsp flour
- 1 tsp smoked paprika
- 1 Tbsp Worcestershire sauce
- 1 cup chicken or vegetable stock
- 125g sour cream
- 2 Tbsp chives, finely chopped
Instructions
- Cook pasta according to packet instructions in a large pot of salted boiling water.
- Add olive oil to large non-stick pan and cook onion over a medium heat for a few minutes. Add in the mushrooms and cook for a few minutes longer.
- Add the chicken tenderloins and brown for two minutes on each side.
- Make a space in the centre of the pan and melt the butter, sprinkle over the flour and stir together. Cook off the flour - stirring for one minute.
- Sprinkle over paprika and stir through the onions, mushrooms and chicken.
- Pour in the stock and add the Worcestershire sauce. Stir everything together and bring to a simmer.
- Simmer for five minutes, stirring when needed until the chicken is cooked through. Season well with salt and pepper.
- Stir through sour cream and cook until heated through.
- Serve immediately on top of the hot pappardelle pasta and garnish with chives and extra paprika.
Notes
- If you can't find pappardelle, you could use fettuccine or even spaghetti as an alternative.
- You can also serve with rice, baked or mashed potato.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 530Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 185mgSodium: 364mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 53g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Pali
Have read recipe which says 1 cup stock but your picture shows a stock cube. Can this be dissolved into 1 cup of hot water.
VJ cooks
Hi Pali, yes the stock cube is dissolved in one cup of boiling water.
Amanda
What could I use instead if I don’t like the look of curdled sour cream when re heating?
VJ cooks
Regular cream?