Jamie Oliver​ Chicken Stroganoff

I’ll admit it — I used to think Stroganoff was a “cold weather only” dish. You know, the kind of thing you serve on dark winter evenings, wearing fluffy socks and pretending you’re not three episodes deep into a binge-watch. But then I made this version with chicken thighs, buttery mushrooms, and that silky-sour cream gravy… and suddenly, it became an all-year-round dinner in my kitchen.

This one’s got that proper Jamie Oliver feel — a little rustic, loads of flavour, not trying too hard. It’s quick enough for a weeknight, fancy enough for company, and honestly? It’s just a deeply satisfying plate of food. The kind you go back for seconds without even asking yourself if you’re full yet.

Why You’ll Love It

• That creamy, dreamy sauce. Tangy, buttery, earthy — it’s all there.
• Chicken thighs = tender, juicy bites. Way more forgiving than breast.
• On the table in 20 minutes. No fuss, no drama.
• Leftovers are chef’s kiss. Great on toast or in a wrap the next day.
• Versatile base. Serve with noodles, mash, rice, or just a spoon.
• One pan magic. Because we all hate washing up.

Ingredients

For the chicken:

• 600g (about 1.2 lb) boneless, skinless chicken thighs
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil

For the stroganoff sauce:

• 1 large onion, chopped
• 300g (10 oz) mushrooms, sliced (not too thin!)
• 40g (3 tbsp) butter
• 2 tbsp plain flour
• 500ml (2 cups) reduced-sodium beef broth
• 1 tbsp Dijon mustard
• 150g (⅔ cup) sour cream (or Greek yogurt)

To serve:

• 250–300g pasta or egg noodles
• Chopped fresh parsley or chives (optional, but looks nice)

How to Make It

Brown the chicken like a boss:

Sprinkle garlic powder, salt, and pepper over both sides of your chicken. Heat the olive oil in a large pan over medium. Pop the chicken in smooth-side down and press gently with a spatula. Cook for about 4 minutes till golden, flip, then do another 2 minutes. Set aside on a plate. Don’t clean the pan — those little brown bits are flavour gold.

Start the mushroom magic:

Turn the heat up slightly. Add butter to the pan. Once it’s melted, toss in the onions and cook for a minute. Add the mushrooms and let them go golden, stirring now and then. Scrape the bottom of the pan while they cook — all that good stuff stuck there? That’s your sauce base.

Make the roux (fancy word for flour mix):

Sprinkle the flour over the mushrooms. Stir it around for about a minute. It’ll look a bit pasty — totally normal.

Build the sauce:

Add half the beef broth while stirring, so it doesn’t lump up. Then add the rest. Stir until smooth, then stir in the mustard and sour cream. If it looks split, don’t panic — it comes together as it warms.

Simmer and thicken:

Lower the heat to medium-low and let it bubble gently for about 3 minutes. You’re aiming for a gravy consistency — something that coats the back of a spoon. Taste and season with salt and pepper as needed.

Bring it all together:

Slide the chicken (and all its lovely resting juices) back into the pan. Simmer for a minute just to reheat it through, and let everything mingle properly.

Serve it up:

Spoon it generously over hot egg noodles or mashed potatoes. Sprinkle with chopped parsley if you’re feeling fancy. Then dive in — with a fork in one hand and a bit of crusty bread in the other.

Common Mistakes and How to Dodge Them

Why is my sauce lumpy?
You probably added the broth too fast after the flour. Go slow, whisk well, and it’ll be smooth as silk.

My sauce split! Help!
It happens if the sour cream hits a hot pan too fast. Stir it in off heat or over gentle heat and be patient — it usually comes back together.

Chicken came out tough?
Could be overcooked or the wrong cut. Thighs are best here — juicy and forgiving.

Sauce too thin?
Simmer it a little longer, uncovered. It thickens as it bubbles.

Storage and Reheating

Fridge: Store in an airtight container for 3–4 days.
Reheat: Warm on the stove over low heat with a splash of water or broth. Don’t crank the heat — the sauce can split if rushed.
Microwave: Works fine in a pinch. Cover it and stir halfway.
Freezer: You can freeze it, but cream sauces sometimes go weird. If you do, reheat gently and stir like your life depends on it.

Frequently Asked Questions

Can I use chicken breast instead?
Yes — just slice it thin or into bite-sized pieces and be mindful not to overcook it.

Is the beef broth essential?
It adds a richer flavour, but chicken broth works in a pinch. Just up the seasoning slightly.

What else can I serve this with?
Mashed potato, rice, buttered tagliatelle, polenta, crusty bread… basically, anything that can hold gravy.

Is it healthy-ish?
Depends on your definition! You can lighten it with low-fat sour cream and less butter if you like — still tastes great.

Nutrition Facts (Per Serving):

• Calories: 389
• Fat: 29g
• Carbs: 8g
• Protein: 23g
• Sodium: 511mg
• Sugar: 3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Nuggets
• Jamie Oliver Chicken Piri Piri
• Jamie Oliver Chicken Mince Burgers