Paprika Chicken Stroganoff
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Paprika Chicken Stroganoff
Description
The chicken pieces are seasoned with paprika, salt, and pepper, then dusted with flour and browned in olive oil to develop a flavorful crust. Onions and mushrooms are sautéed in the same pan until translucent and browned, adding depth to the base. Garlic is added briefly for aroma before the pan is deglazed with chicken broth and tomato paste is whisked in to form the sauce along with a bay leaf for herbaceous notes.
The chicken is returned to the pan to finish cooking through in this sauce. Stirring in yogurt at the end adds creaminess and tang, balancing the paprika's sweetness without overpowering. The dish is best served with hot cooked egg noodles which absorb the sauce well, making a comforting meal.
Varieties of paprika can be used based on availability; both sweet and regular paprika work. This recipe calculates nutrition excluding noodles, which are served alongside per personal preference. Substitutions like smoked paprika alter the flavor if desired.
Ingredients
- 1 pound chicken breast chicken thighs or a combination of both, cut into bite-sized pieces, boneless skinless
- 1 tablespoon sweet paprika or regular paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil plus more as needed
- 1 medium yellow onion diced (about 1/2 cup)
- 8 ounces white button mushroom sliced, or baby bella mushrooms
- 2 cloves garlic finely minced
- 1 ¾ cups chicken broth low-sodium
- 2 tablespoons tomato paste
- 1 bay leaf
- ¼ cup PLAIN yogurt creme fraiche, or sour cream
- egg noodle for serving (about 12 ounces to 1 pound, hot, cooked
- fresh chopped parsley for garnish
Instructions
- In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn't need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
- Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.
Notes
- Both sweet and regular paprika are acceptable; use what you have on hand.
- Serving suggestions include egg noodles, which are added after cooking per individual preference.
- The nutrition information excludes noodles, focusing on the stroganoff itself.
- Smoked paprika can be tried for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 179kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 547mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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