Paprika Chicken Stroganoff
This paprika chicken stroganoff made with every day ingredients is hearty, simple, quick and downright delicious.
Love this meal. Love it. Hearty. Simple. Quick. And downright delicious.
Stroganoff is a homey, comforting way to enjoy dinner and since I already have a few other beef versions that I make often and we really enjoy, I’m happy to add a chicken stroganoff recipe to the rotation.
I think the reason I love me some stroganoff is because an every day list of ingredients, if cooked and tended properly, can turn into the perfect marriage of flavors and become ultimately satisfying. Yum. Stroganoff.
Although we enjoyed this meal weeks ago, all this talk of stroganoff makes me think I better whip it up again tonight!
Paprika Chicken Stroganoff
- 1 pound boneless skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
- 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 mushrooms or baby bella mushrooms, sliced
- 2 cloves garlic, finely minced
- 1 ¾ cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
- ¼ cup plain yogurt, creme fraiche, or sour cream
- Hot cooked egg noodles, for serving (about 12 ounces to 1 pound)
- Fresh, chopped parsley for garnish
- 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.
Recipe Source: adapted from Bev Cooks