Paprika Chicken Stroganoff
Rich, creamy, and bursting with smoky flavor, Paprika Chicken Stroganoff is the midweek comfort food you’ve been craving. Tender strips of paprika-seasoned chicken are cooked to golden perfection, then simmered in a luscious sauce made with sautéed onions, garlic, and earthy cremini mushrooms. Tangy sour cream and a touch of flour create a velvety sauce that clings beautifully to every forkful of hearty wide egg noodles. This one-pan dinner comes together in just 35 minutes, making it perfect for busy nights. Garnish with fresh parsley for a pop of color and serve up a bowl of ultimate coziness that your entire family will love. Ideal for fans of quick, flavorful, and satisfying meals!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1.5 tablespoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 12 ounces wide egg noodles, cooked
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips and season them with paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until golden brown, flipping halfway through. Remove the cooked chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and their liquid has mostly evaporated.
Sprinkle the flour over the mushroom mixture and stir well to create a light paste. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream until fully incorporated. Do not let the mixture boil to prevent curdling.
Return the cooked chicken (and any juices) to the skillet, stirring to coat the chicken in the sauce. Simmer for 2-3 minutes to warm through.
Serve the Paprika Chicken Stroganoff over cooked wide egg noodles. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
