Mary Berry Chicken Stroganoff

There are days when you want to impress. And then there are days when you just want dinner sorted quickly without giving up flavor, comfort, or your last shred of sanity.Think creamy mushrooms, juicy seared chicken, and a cheeky splash of mustard to wake everything up. It’s like the grown-up, polished cousin of creamy chicken pasta — wearing pearls and heels, but still down for a good time.

And the best bit? It’s on the table in 30 minutes. That’s faster than a Deliveroo driver on a Friday night in the rain.

Ingredients List

• 2 chicken breasts — sliced into hearty chunks.
• ½ tsp garlic powder — adds flavour from the inside out.
• Salt & pepper, to taste.
• Flour, for dusting the chicken — helps it brown and thicken the sauce later.
• 3 tbsp olive oil, divided — one for the chicken, one for the veg, one just because.
• 1 tbsp butter — makes the mushrooms glossy and rich.
• 8 oz cremini mushrooms, sliced — or white mushrooms if that’s what’s knocking about in your fridge.
• ½ medium onion, chopped finely.
• 1 tbsp Dijon mustard — gives the dish that punchy backbone.
• 1 tbsp Worcestershire sauce — the umami kick we all love but never quite understand.
• 3 garlic cloves, minced — because one is never enough.
• ⅔ cup chicken broth — lifts the sauce and brings it all together.
• ½ cup full-fat sour cream — this is not the time to go low-fat.

How to Make It

1. Taste and season again. Serve immediately, preferably with something that soaks up sauce like a dream (see below!).
2. Slice your chicken into chunky strips (none of that paper-thin business), season with garlic powder, salt and pepper, then dredge in flour so they get that lovely golden crust later.
3. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Sear the chicken in two batches — about 3 minutes per side. Don’t overcrowd the pan or you’ll end up steaming them. Transfer to a plate when done.
4. In the same pan, lower the heat a bit. Add the remaining oil and butter. Once melted, toss in the mushrooms and onions. Stir now and then, and give it 6–8 minutes to get proper golden and a bit caramelised. Trust the process.
5. Add the garlic, Dijon, and Worcestershire. Stir and let it bubble for about a minute — your kitchen will smell incredible.
6. Pour in the chicken broth and scrape up all those browned bits on the bottom. That’s pure flavour gold.
7. Return the chicken to the pan and simmer for 2–3 minutes until it’s warmed through and cosy in its new saucy home.
8. Turn down the heat. Stir in the sour cream gently. Don’t let it boil — it might split. Just warm it enough to be creamy, velvety perfection.

Common Mistakes

Why did my sauce curdle?
The heat was probably too high when you added the sour cream. Keep it gentle — think warming a bath, not boiling a kettle.

My sauce is too thin — how do I fix it?
Try a quick flour slurry: 1 tsp flour mixed with cold water, whisked in a little at a time. Or let it simmer just a smidge longer.

Why are my mushrooms rubbery?
You either didn’t give them enough space or didn’t cook them long enough. Mushrooms need room and patience — treat them like introverts at a party.

Can I use low-fat sour cream?
You can, but it’s more likely to split and it just won’t taste as good. Go full-fat or go home.

Storage and Reheating Tips

In the fridge:
Pop leftovers in an airtight container — they’ll keep for 3 to 4 days.

In the freezer:
Totally freezable. Just cool fully, then freeze in portions. It’ll last up to 3 months.

To reheat:

• Stovetop: Add a splash of broth or water, heat gently, stir often.
• Microwave: Medium heat, 30-second bursts, stir in between. Stop just when it’s hot — no boiling.

What to Serve With It

Let’s not mess about. Here are my top picks:

• Buttered egg noodles — they were born to be stroganoff’s sidekick.
• Creamy mash — soak up every drop of that sauce.
• Crusty bread — if you’re in a dipping mood.
• Steamed green beans — because balance is nice and they cut through the richness.

FREQUENTLY ASKED QUESTIONS

What can I use instead of sour cream?
Full-fat Greek yogurt can work, but it’s tangier and more likely to split. Stir it in at the very end, off the heat.

Can I use chicken thighs instead of breasts?
Absolutely — they’ll be juicier and a bit more forgiving if you overcook them slightly.

What can I substitute for Worcestershire sauce?
Try soy sauce with a little vinegar and a pinch of sugar. Not identical, but close enough.

Can I make this vegetarian?
Yes! Swap the chicken for tofu or chunky mushrooms and use veggie broth. Still creamy and dreamy.

Try More Mary Berry Recipes:

• Mary Berry Yorkshire Pudding Recipe
• Mary Berry Cauliflower Pie
• Mary Berry Crushed New Potatoes

Nutrition Facts

Amount Per Serving

• Calories 531
• Total Fat 19g
• Saturated Fat 8.3g
• Trans Fat 0.3g
• Cholesterol 149mg
• Sodium 668mg
• Potassium 627.8mg
• Total Carbohydrates 52g
• Dietary Fiber 2.8g
• Sugars 3.6g
• Protein 38g