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!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Slice the chicken breasts into thin strips and season them with paprika, salt, and black pepper.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.

Step 8

Reduce the heat to low and stir in the sour cream until fully incorporated. Do not let the mixture boil to prevent curdling.

Step 9

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.

Step 10

Serve the Paprika Chicken Stroganoff over cooked wide egg noodles. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(1592.6g)

Amount per serving	% Daily Value*
Calories	2149.2

Total Fat 118.8g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 574.4mg	0%
Sodium 3521.1mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 28.8g
Protein 146.1g	0%

Vitamin D 30.6IU	0%
Calcium 495.4mg	0%
Iron 12.1mg	0%
Potassium 2513.1mg	0%

*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.

Source of Calories

Fat: 48.7%

Protein: 26.6%

Carbs: 24.6%