Mary Berry’s Heavenly Chicken Stroganoff

Table of Contents

Table of Contents

There’s something truly magical about a dish that combines tender chicken, creamy sauce, and aromatic herbs in perfect harmony. Mary Berry’s Heavenly Chicken Stroganoff is exactly that kind of recipe – a soul-warming, restaurant-quality meal that you can create in your own kitchen with surprising ease. This beloved British cooking legend has transformed the classic Russian stroganoff into an accessible, family-friendly masterpiece that delivers maximum flavor with minimal fuss.

If you’ve been searching for the perfect weeknight dinner that feels special enough for entertaining, this chicken stroganoff recipe is your answer. With its rich, velvety sauce and succulent pieces of chicken, it’s a dish that brings comfort and sophistication to your dinner table in just 30 minutes. Whether you’re cooking for picky eaters or discerning food lovers, Mary Berry’s version strikes the perfect balance between familiar comfort and elegant dining.

What Makes Mary Berry’s Chicken Stroganoff So Special?

Mary Berry’s approach to chicken stroganoff sets it apart from countless other versions floating around the internet. Her secret lies in the careful balance of ingredients and the specific techniques she employs to create that signature creamy texture without overwhelming the delicate chicken flavors. Unlike traditional beef stroganoff, this chicken variation offers a lighter yet equally satisfying alternative that’s perfect for modern home cooking.

The genius of Mary Berry’s recipe lies in its simplicity and reliability. She understands that home cooks need recipes that work consistently, use readily available ingredients, and don’t require professional-level techniques. Her chicken stroganoff embodies these principles while delivering restaurant-quality results that will have your family asking for seconds.

Complete Ingredients List for Mary Berry’s Heavenly Chicken Stroganoff

For the Main Dish:

• 4 large chicken breast fillets (approximately 600g), cut into thin strips
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 250g button mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon plain flour
• 150ml white wine (or chicken stock if preferred)
• 200ml chicken stock
• 200ml sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato purée
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped

For Serving:

• 300g egg noodles or rice
• Extra fresh herbs for garnish
• Additional sour cream (optional)

Optional Flavor Enhancers:

• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• A pinch of cayenne pepper for heat
• 50g butter for extra richness

Step-by-Step Preparation Method

Step 1: Preparing Your Ingredients (5 minutes)

Begin by preparing all your ingredients, as this recipe moves quickly once you start cooking. Cut the chicken breasts into even strips, approximately 1cm thick – this ensures even cooking and tender results. Slice your onion into thin half-moons, and cut the mushrooms into uniform slices. Mince the garlic finely, and measure out all your seasonings and liquids.

The key to successful stroganoff is having everything ready before you heat the pan. This mise en place approach, favored by professional chefs and home cooking experts like Mary Berry, prevents overcooking and ensures smooth execution.

Step 2: Searing the Chicken (6-8 minutes)

Heat one tablespoon of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat. Season the chicken strips generously with salt and pepper, then add them to the hot pan in a single layer. Don’t overcrowd the pan – cook in batches if necessary.

Allow the chicken to sear undisturbed for 2-3 minutes until golden brown on one side, then turn and cook for another 2-3 minutes. The chicken doesn’t need to be completely cooked through at this stage, as it will finish cooking in the sauce. Remove the chicken from the pan and set aside on a plate.

Step 3: Building the Flavor Base (8-10 minutes)

In the same pan, add the remaining tablespoon of olive oil if needed. Add the sliced onions and cook for 3-4 minutes until they begin to soften and turn translucent. The key here is patience – rushing this step will result in harsh, undercooked onion flavors in your final dish.

Add the sliced mushrooms to the pan and cook for 4-5 minutes until they release their moisture and begin to brown. The mushrooms should shrink considerably and develop a lovely golden color. Add the minced garlic and cook for another minute until fragrant.

Step 4: Creating the Sauce Foundation (3-4 minutes)

Sprinkle the flour over the mushroom and onion mixture, stirring constantly to prevent lumps from forming. Cook the flour for 1-2 minutes to eliminate any raw flour taste – this step is crucial for a smooth, professional-tasting sauce.

Gradually add the white wine (or additional stock), stirring continuously to prevent lumps. The mixture will initially look quite thick, but don’t worry – this is normal. Allow the wine to bubble and reduce slightly, which concentrates the flavors and cooks off the alcohol.

Step 5: Developing the Creamy Sauce (5-6 minutes)

Slowly add the chicken stock, stirring constantly to maintain a smooth sauce. Bring the mixture to a gentle simmer, then add the tomato purée, Dijon mustard, and paprika. These ingredients create the characteristic tangy, slightly sweet flavor profile that makes Mary Berry’s stroganoff so distinctive.

Allow the sauce to simmer for 3-4 minutes, stirring occasionally. The sauce should coat the back of a spoon but still be pourable. If it becomes too thick, add a little more stock; if too thin, simmer uncovered for a few more minutes.

Step 6: Bringing It All Together (4-5 minutes)

Return the seared chicken strips to the pan, along with any juices that have accumulated on the plate. Gently fold the chicken into the sauce, ensuring each piece is well coated. Simmer for 3-4 minutes until the chicken is completely cooked through and tender.

Remove the pan from heat and slowly stir in the sour cream. It’s important to add the cream off the heat to prevent curdling. Taste and adjust seasoning with salt, pepper, and additional mustard if desired.

Step 7: Final Touches and Serving (2-3 minutes)

Stir in the fresh chopped parsley and chives, reserving some for garnish. The fresh herbs add brightness and color that elevates the dish from simple weeknight fare to something truly special.

Serve immediately over cooked egg noodles or rice, garnished with additional fresh herbs and a dollop of sour cream if desired.

Professional Cooking Tips and Techniques

Temperature Control is Everything

One of the most critical aspects of perfect chicken stroganoff is maintaining proper temperature throughout the cooking process. Too high heat will toughen the chicken and cause the cream to curdle, while too low heat won’t develop the necessary flavors in your base.

The Secret to Silky Smooth Sauce

Mary Berry’s technique for incorporating the sour cream is crucial – always remove the pan from heat before adding cream-based ingredients. This prevents the proteins in the cream from coagulating and creating an unpleasant grainy texture.

Choosing the Right Cut of Chicken

While chicken breasts are traditional, don’t overlook chicken thighs for this recipe. Thighs remain more tender and juicy, and their slightly higher fat content adds richness to the sauce. If using thighs, increase cooking time by 2-3 minutes.

Wine Selection Matters

If using wine, choose a dry white wine that you’d be happy to drink. The alcohol cooks off, but the flavor remains, so avoid cooking wines that taste harsh or overly acidic.

Variations and Adaptations

Mushroom Variations

While button mushrooms are classic, experimenting with different varieties can elevate your stroganoff. Try a mixture of cremini, shiitake, and oyster mushrooms for deeper, more complex flavors. Each variety contributes unique textures and tastes that complement the creamy base beautifully.

Dietary Modifications

For a lighter version, substitute Greek yogurt for half the sour cream, or use crème fraîche for a tangier flavor profile. Those following a dairy-free diet can use coconut cream, though the flavor will be noticeably different.

Protein Alternatives

This recipe works beautifully with other proteins. Try it with strips of pork tenderloin, beef sirloin, or even firm white fish like cod or halibut. Adjust cooking times accordingly based on your protein choice.

Storage and Reheating Guidelines

Mary Berry’s Chicken Stroganoff can be stored in the refrigerator for up to three days in an airtight container. When reheating, do so gently over low heat, stirring frequently to prevent the sauce from separating. You may need to add a splash of stock or cream to restore the proper consistency.

The dish can be frozen for up to one month, though the texture of the cream sauce may change slightly upon thawing. For best results when freezing, prepare the recipe without the sour cream, then add fresh cream when reheating.

Perfect Pairings and Side Dishes

Traditional Accompaniments

Egg noodles are the classic pairing for stroganoff, their tender texture and mild flavor providing the perfect canvas for the rich sauce. Wide ribbon noodles or pappardelle work exceptionally well, as their broad surface area holds the sauce beautifully.

Modern Alternatives

For a contemporary twist, serve over cauliflower rice for a low-carb option, or try it with quinoa for added protein and nutrition. Mashed potatoes also make an excellent base, turning the stroganoff into a comforting, pub-style meal.

Vegetable Sides

Balance the richness of the stroganoff with simple steamed vegetables like green beans, broccoli, or asparagus. A fresh green salad with a light vinaigrette also provides a lovely contrast to the creamy main dish.

Nutritional Information and Health Benefits

Each serving of Mary Berry’s Chicken Stroganoff provides approximately 420 calories, 28g protein, 15g carbohydrates, and 26g fat. The dish is rich in high-quality protein from the chicken and provides essential nutrients from the mushrooms, including selenium, potassium, and B vitamins.

The inclusion of onions and garlic adds antioxidants and immune-supporting compounds, while the mushrooms contribute valuable minerals and fiber. To boost the nutritional profile further, consider adding extra vegetables like bell peppers or spinach.

Troubleshooting Common Issues

Preventing Curdled Sauce

If your sauce appears grainy or separated, it’s likely due to too high heat when adding the cream. To rescue a curdled sauce, remove from heat immediately and whisk in a tablespoon of cold cream or stock until smooth.

Fixing Oversalted Stroganoff

If you’ve been heavy-handed with the salt, add a peeled, halved potato to the pan and simmer for 10 minutes. The potato will absorb excess salt. Remove before serving.

Thickening Thin Sauce

For a sauce that’s too thin, mix one teaspoon of cornstarch with two teaspoons of cold water to create a slurry. Stir this into the simmering sauce and cook for 2-3 minutes until thickened.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare Mary Berry’s Chicken Stroganoff up to the point of adding the sour cream. Store the base in the refrigerator and add the cream when reheating for serving. This actually allows the flavors to develop and meld together beautifully.

What’s the best substitute for sour cream?

Crème fraîche is the closest substitute, offering similar tanginess with a slightly richer flavor. Greek yogurt works well for a lighter option, though add it off heat and stir gently to prevent curdling.

Can I use chicken pieces other than breast meat?

Absolutely! Chicken thighs work wonderfully in this recipe and often stay more tender. You can also use a combination of breast and thigh meat for varied texture and flavor.

How do I prevent the chicken from becoming tough?

The key is not to overcook the chicken initially. It only needs to be seared and will finish cooking in the sauce. Also, cutting against the grain helps ensure tender pieces.

Can I make this recipe without wine?

Yes, simply substitute additional chicken stock for the wine. For extra flavor, add a splash of white wine vinegar or lemon juice to brighten the sauce.

What if I don’t have Dijon mustard?

While Dijon provides the characteristic tang, you can substitute with whole grain mustard or even a small amount of yellow mustard. Each will create a slightly different flavor profile.

How do I know when the chicken is properly cooked?

The chicken should reach an internal temperature of 165°F (74°C) and should no longer be pink in the center. It should also feel firm to the touch but not tough.

Can this recipe be doubled for a crowd?

Yes, this recipe doubles well. Use a larger pan or cook in batches to avoid overcrowding, which can lead to steaming rather than proper browning.