This easy Paprika Chicken Stroganoff is rich and satisfying. This delicious comfort food has diced boneless chicken, tender baby bell mushrooms, and creamy smoked paprika sauce served over tender egg noodles.
Simply boil the pasta, then make the rest in one pan! Ready in just 20 minutes.
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.
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How to make Paprika Chicken Stroganoff:
Bring a large pot of salted water to a boil, add egg noodles and cook according to package directions.
Dice the onion and cut the chicken into bite-sized cubes.
In a large skillet over medium heat add the olive oil.
Add the diced chicken and cook until golden brown and cooked through.
Remove the chicken from pan and set aside.
In same pan add 2 tablespoons butter and the diced onions. Cook for about 2 minutes, stirring occasionally.
Sprinkle in the mushrooms and garlic and cook, and stir, about 2 more minutes.
Add the remaining butter. Once melted, add the flour and paprika, stir about 30 seconds.
Pour in the chicken broth, Worcestershire sauce and cooked chicken. Bring to a gentle simmer, cook until thickened.
Stir in the sour cream and add salt and pepper to taste.
Add cooked egg noodles to skillet and stir to coat.
Top with parsley if desired.
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 smoked paprika sauce served over tender egg noodles. Simply boil the pasta, then make the rest in one pan!
Ingredients
- 8 oz wide egg noodles
- 1 pound boneless chicken
- 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 flour
- 1 teaspoon smoked paprika
- 1/8 cup Worcestershire sauce
- 2 cups chicken broth
- 1/4 cup sour cream
- Salt and 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.
- Dice the onion and cut the chicken into bite-sized cubes.
- In a large skillet over medium heat add the olive oil.
- Add the diced chicken and cook until golden brown and cooked through.
- Remove the chicken from pan and set aside.
- In same pan add 2 tablespoons butter and the diced onions. Cook for about 2 minutes, stirring occasionally.
- Sprinkle in the mushrooms and garlic and cook, and stir, about 2 more minutes.
- Add the remaining butter. Once melted, add the flour and paprika, stir about 30 seconds.
- Pour in the chicken broth, Worcestershire sauce and cooked chicken. Bring to a gentle simmer, cook until thickened.
- Stir in the sour cream and add salt and pepper to taste.
- Add cooked egg noodles to skillet and stir to coat.
- Top with parsley if desired.
Notes
See recipe post for process photos.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 612Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 159mgSodium: 816mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 39g
This recipe is adapted from my other site Zona Cooks which serves 2.