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.
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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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
wide egg noodles
boneless skinless chicken breasts (or chicken thighs)
butter
olive oil
onion
jarred minced garlic
baby bella mushrooms
all-purpose flour
smoked paprika
Worcestershire sauce
chicken broth
sour cream
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.
Equipment used for this recipe
How to make Paprika Chicken Stroganoff
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 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
This easy Paprika Chicken Stroganoff is rich and satisfying. This delicious comfort food has diced boneless chicken, tender baby bell mushrooms, and creamy stroganoff sauce served over tender egg noodles. Simply boil the pasta, then make the rest in one pan!
Ingredients
- 8 ounces wide egg noodles
- 1 pound boneless skinless chicken breasts (or chicken thighs)
- 4 Tablespoons butter, divided
- 1/4 cup olive oil
- 1 small onion
- 2 teaspoons jarred minced garlic
- 8 ounces sliced baby bella mushrooms
- 1/4 cup all purpose flour
- 1 teaspoon smoked paprika
- 1/8 cup Worcestershire sauce
- 2 cups chicken broth
- 1/4 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.
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 154mgSodium: 874mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 42g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. Here you will find easy recipes, some are quick recipes, recipes that take very little effort, or recipes that have few ingredients. I’m Zona and I’m an at-home cook. I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other site Zona Cooks which serves 2.