This easy Paprika Chicken Stroganoff is a rich and satisfying flavorful dish. This delicious comfort food has diced boneless chicken, tender baby bell mushrooms, and creamy smoked paprika sauce served over tender egg noodles.
Table of Contents
- Why I love this recipe
- Have you seen my Cookbook?
- Substitutions
- How to make Chicken Stroganoff with Paprika
- Pro Tips
- Recipe FAQs
- You may also enjoy:
Why I love this recipe
Take a break from traditional beef stroganoff to make this creamy Chicken Stroganoff. Simply boil the pasta, then make the rest in one pan! Ready in just 20 minutes.
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Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes, giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Substitutions
You can use fresh minced garlic cloves instead of garlic from a jar.
You can use white button mushrooms instead of baby portobello mushrooms.
Regular paprika may be used instead of smoked paprika.
Plain yogurt or plain Greek yogurt can be used instead of sour cream.
How to make Chicken Stroganoff with Paprika
Step 1 – Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.
Step 2 – On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
Step 3 – In a large nonstick skillet over medium heat add the olive oil. Add the diced chicken to the hot pan and saute the chicken until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 4 – In the same pan add 2 tablespoons butter and the diced onions. Cook for about 2-3 minutes, stirring occasionally.
Step 5 – Sprinkle in the mushrooms and garlic and cook, and stir for about 2 more minutes.
Step 6 – Add the remaining butter to the mushroom mixture. Once melted, add the flour and paprika, and stir for about 30 seconds.
Step 7 – Pour in the chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened about 4-5 minutes.
Step 8 – To the simmering mixture, stir in the sour cream, hot noodles, and add salt and pepper to taste. Top with parsley if desired.
Serve and enjoy!
Pro Tips
Store leftovers in an airtight container for 4-5 days in the refrigerator.
Recipe FAQs
This delicious stroganoff sauce has butter, diced onions, baby bella mushrooms, jarred minced garlic, flour, paprika, chicken broth, Worcestershire sauce, sour cream, salt, and pepper.
You may also enjoy:
- Ground Beef Stroganoff
- Country Style Boneless Ribs
- Italian Tray Bake
- Old Fashioned Ham Salad
- White Cheddar Baked Mac and Cheese
- Chicken Ravioli Alfredo
- Easy Thai Chicken Skewers
Paprika Chicken Stroganoff Recipe
Ingredients
- 8 ounces wide egg noodles
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 4 Tablespoons butter (divided)
- ¼ cup olive oil
- 1 small onion
- 2 teaspoons jarred minced garlic
- 8 ounces sliced baby bella mushrooms
- ¼ cup all purpose flour
- 1 teaspoon smoked paprika
- ⅛ cup Worcestershire sauce
- 2 cups chicken broth
- ¼ cup sour cream
- Salt and black pepper to taste
- Optional – chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.
- On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
- In a large skillet over medium heat add the olive oil. Add the cubed chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan add 2 tablespoons butter and the diced onions. Cook for about 2-3 minutes, stirring occasionally.
- Sprinkle in the mushrooms and garlic and cook, and stir for about 2 more minutes.
- Add the remaining butter. Once melted, add the flour and paprika, and stir for about 30 seconds.
- Pour in the chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened about 4-5 minutes.
- Stir in the sour cream, cooked egg noodles, and add salt and pepper to taste. Top with parsley if desired.
Notes
- Store leftovers in an airtight container for 4-5 days in the refrigerator.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other site Zona Cooks which serves 2.
Kathi
Sunday 29th of December 2024
Great recipe - in fact I am having it for dinner tonight. However, I am replacing the noodles with Mashed Potatoes - cause that is what I have in the house. I am also using Better than Bouillon Chicken base - again that is what I have in the house and besides it's low sodium with no added MSG.