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Paprika Chicken Stroganoff

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.

Paprika Chicken Stroganoff in a bowl.
Paprika Chicken Stroganoff

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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.

diced cooked chicken on a plate.

Step 4 – In the same pan add 2 tablespoons butter and the diced onions. Cook for about 2-3 minutes, stirring occasionally.

butter and onions cooking in a pan.

Step 5 – Sprinkle in the mushrooms and garlic and cook, and stir for about 2 more minutes.

mushrooms and garlic cooking in a pan.

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.

chicken broth, Worcestershire sauce and cooked chicken added to the pan.

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.

egg noodles added to the stroganoff cooking in the pan.

Serve and enjoy!

Paprika Chicken Stroganoff in a bowl.
Paprika Chicken Stroganoff

Pro Tips

Store leftovers in an airtight container for 4-5 days in the refrigerator.

Recipe FAQs

What is chicken stroganoff sauce made of?

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:

Paprika Chicken Stroganoff in a bowl.

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! Ready in 20 minutes!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Chicken and Turkey
Cuisine American
Servings 4
Calories 666 kcal

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
  • 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

Serving: 1Calories: 666kcalCarbohydrates: 55gProtein: 36gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 161mgSodium: 793mgPotassium: 946mgFiber: 4gSugar: 6gVitamin A: 765IUVitamin C: 5mgCalcium: 72mgIron: 3mg
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Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

This recipe is adapted from my other site Zona Cooks which serves 2.

Paprika Chicken Stroganoff Web Story

5 from 2 votes (2 ratings without comment)
Recipe Rating