Paprika Chicken Stroganoff
This paprika chicken stroganoff made with every day ingredients is hearty, simple, quick and downright delicious.
Love this meal. Love it. Hearty. Simple. Quick. And downright delicious.
Stroganoff is a homey, comforting way to enjoy dinner and since I already have a few other beef versions that I make often and we really enjoy, I’m happy to add a chicken stroganoff recipe to the rotation.
I think the reason I love me some stroganoff is because an every day list of ingredients, if cooked and tended properly, can turn into the perfect marriage of flavors and become ultimately satisfying. Yum. Stroganoff.
Although we enjoyed this meal weeks ago, all this talk of stroganoff makes me think I better whip it up again tonight!
What to Serve With This
- Fresh fruit or green salad
- Buttery Peas with Thyme
- Buttermilk Drop Biscuits
One Year Ago: Naan – Indian Flatbread
Two Years Ago: Citrus Water Punch
Three Years Ago: Perfect Lemon Cake
Paprika Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
- 1 tablespoon sweet paprika or regular paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, plus more as needed
- 1 medium yellow onion, diced (about 1/2 cup)
- 8 ounces white button mushrooms or baby bella mushrooms, sliced
- 2 cloves garlic, finely minced
- 1 ¾ cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- ¼ cup plain yogurt, creme fraiche, or sour cream
- Hot cooked egg noodles, for serving (about 12 ounces to 1 pound)
- Fresh, chopped parsley for garnish
Instructions
- In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
- Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.
Notes
Recipe Source: adapted from Bev Cooks
We had this for dinner tonight and it was a big hit with my whole family! Easy and delicious. We’ll definitely be making this again.
Fantastic flavor. I used pork instead of chicken and cilantro instead of parsley. Really popped the flavor.
Love this blog! I’ve never made this particular recipe, but like others have said, this sounds very similar to Paprikás csirke (chicken paprikas) with a few edits. Having served my mission in Hungary, I’m a big fan of that dish! Hungarians make awesome comfort food. I just wanted to comment and say that Hungarian paprika makes all the difference when making Hungarian dishes. My husband didn’t believe me till we tried making our recipe once with American paprika and it was bland in comparison. (We use a lot more paprika in our version, though.) Just a suggestion.
Other things– I’ll also put chopped up bell peppers and fresh tomatoes in mine sometimes. Eat over Hungarian spaetzle (called “nokedli”). Serve with a side of bread. 🙂
Oh, and it’s always sour cream in Hungarian food.
I didn’t have a non stick pan, I also found I had no chicken stock cubes. So I kept things on the low side whilst cooking and had to use vegetable stock. This turned out wonderfully. I replaced my chicken stock cubes today ready to make it again very soon. I used a little heavy cream instead of the yoghurt. My husband said his Hungarian mum used to make something similar.
I amke this quite often only i use 2 Lbs of boneless skinless thighs and 1 whole can of tomato paste and a whole can of chicken stock (waste not want not) and lastly I use heavy cream instead of sour cream as sour cream can break in a sauce but heavy cream doesnt. perfect every time. I also add some large chunks of green pepper to add some veggies.
Looks delicious! Any recommendations for making this in the instant pot?
I’ve made this recipe so many times for my family of six and it never gets old. It’s become one of my favorite easy, week-night comfort foods. I just love the mushrooms and the flavorful spices with just a touch of creaminess. It’s a wonderful comfort food for me without feeling like I ate a heavy, need to lie down after kind of a meal. Delicious and simple, it’s the best!
Cooked this and was delicious (although wasn’t the colour in the photos, possibly as I didn’t have tomato paste in the house [used pasta sauce instead])
Can’t wait to try this! Any suggestion for a substitute for the mushrooms? Thanks!
You could probably just leave them out. 🙂
I live with my daughter and her 15-year old daughter. Last night I made your delicious Paprika Chicken Stroganoff and it was a big hit! My daughter kept saying throughout the meal how delicious it was and my granddaughter just kept going, “Mmmm! Mmmm! I knew then this dish was a hit. Thank you so much for this wonderful recipe. I have included it in my list of very best recipes.