Paprika Chicken Stroganoff

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!

*Thinking about what to make for Easter Dinner? Click HERE for an idea or twelve!*

Paprika Chicken Stroganoff

What To ServeFresh fruit or green salad
Buttery Peas with Thyme
Simple Buttermilk Drop Biscuits

One Year Ago: Naan – Indian Flatbread
Two Years Ago: Citrus Water Punch
Three Years Ago: Perfect Lemon Cake

Paprika Chicken Stroganoff

Yield: Serves 4-6

Paprika Chicken Stroganoff

Note: Different varieties of paprika can be confusing. Some sources claim sweet paprika and regular paprika are the same thing. For this recipe, use what you have in your pantry (regular or sweet). You could even try subbing smoked paprika if you like the flavor or it.


  • 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
  • 1/2 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 3/4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

58 Responses to Paprika Chicken Stroganoff

  1. Kyann says:

    Can’t wait to try this! Any suggestion for a substitute for the mushrooms? Thanks!

  2. Carmela Romano says:

    I live with my daughter and her 15-year old daughter. Last night I made your delicious Paprika Chicken Stroganoff and it was a big hit! My daughter kept saying throughout the meal how delicious it was and my granddaughter just kept going, “Mmmm! Mmmm! I knew then this dish was a hit. Thank you so much for this wonderful recipe. I have included it in my list of very best recipes.

  3. Natasha says:

    This was great! I liked how simple it was to prepare.

  4. Colleen says:

    Basically, this is Chicken Paprikash- a favorite Hungarian dish I’ve been making for years from the BHG cookbook my mom bought me when I moved out of the nest! The only reason I don’t make it so often is because it takes FOREVER to make- I can’t wait to try your version, which seems so much faster… Woo hoo! My boyfriend and I thank you 😉

    One question: does it freeze well? The BF and I are basically on opposite schedules, so I do a lot of cook & freeze so he has home cooked meals to eat when I’m working on week nights. Thanks and keep those recipes (and spreadsheets) coming!

    • Mel says:

      Hi – Colleen – the stroganoff freezes pretty well (the texture is just slightly different after thawing but we still enjoy it) although I wouldn’t recommend freezing the noodles.

  5. Annie says:

    I just made this for dinner and it is fabulous! So tasty and just what I needed in this wintery weather. Love this recipe. Love your blog. Kthanksbye x

  6. Jaime says:

    Made this again and it was just as good as the previous times I’ve made it (delicious!) . My 9 month old gobbled it up! Thanks for the recipe!

  7. Stephanie says:

    Yummy!! Made this tonight and it was delicious. Omitted the mushrooms and didn’t have tomato paste, so used some tomato sauce instead. It was still great! Will definitely be making it again. Thanks!

  8. Ros Billson says:

    Hi Mel
    I am mailing from Pretoria RSA.
    This recipe is so simple yet it looks and tastes like it could be served in a bistro.
    Many thanks for the motivational recipes.

  9. Kim says:

    Made this tonight with chicken thighs, smoked paprika, and sour cream. Wonderful!

  10. Donna says:

    Made this dinner tonight and it was mostly well liked. I think maybe the sour cream was off in our sauce. But I thought the chicken was delicious! I will make this again. Thank you for posting such good recipes!

  11. Roberta says:

    This was really tasty! Even better the next day after flavors had a chance to blend. Oven roasted some Broccoli and brussel sprouts to go along and yum boy! Thank you, Mel! Another keeper!

  12. melissa says:

    This looks great! Do you think this could be made in the crock pot? Thanks!

    • Mel says:

      Melissa – I haven’t made it that way but my theory with slow cookers and adapting recipes is…it’s always worth a try. Good luck if you experiment!

  13. Michelle Garringer says:

    another great one Mel- i made this last night with half smoked paprika and half hungarian sweet paprika- leftovers today were even better! 🙂

  14. Natasha says:

    Tried this last night for dinner with friends and it was a hit. My husband who was working late, came in and slurped up the rest and asked for this to become a regular. Thanks for the recipe 🙂

  15. Courtney says:

    This was very good, though a bit salty for me and there wasn’t as much sauce as I like. Too help with both problems I added some milk (maybe 1/2 cup plus). That worked out well. The cornstarch slurry made it a nice texture as well. I will cut the salt in half next time, but there will be a next time 🙂

  16. […] Recipe adapted from Mel’s Kitchen Cafe. […]

  17. Barbara says:

    My sister and I both made this. She made it just like the recipe and thought it was very bland. I made it and used 1 tub of Knorr homestyle Chicken stock instead of just regular Chicken Stock. I used low fat sour cream. I served my dish to a family of 5 and they all loved it and wanted the recipe. One of the family does not eat sour cream and didn’t know it was in there.

  18. angela says:

    This was sooooo good! I made it without the bay leaf, because I didn’t have any. I also thickened the sauce up a bit. We like stuff saucy around here:-) . Thanks for giving this recipe. Seriously g-o-o-d!

  19. Mel says:

    Masha – I don’ t know what else to tell you to sub if it is a milk allergy you are avoiding so I’d just leave it out.

    • Villainesse says:

      There are non-dairy sour creams and yogurts available at many health food stores. They don’t taste exactly the same, but in a dish like this they could do nicely.

    • Villainesse says:

      There are non-dairy (soy, coconut, almond, rice etc.) sour creams and yogurts available at many health food stores. They don’t taste exactly the same, but in a flavorful dish like this they could do nicely. It’s the sourness and richness that the dish cries out for, so leaving it out makes it much less satisfying
      Most folks with milk allergies can handle FERMENTED products like yogurt, which adds much the same flavor profile, but it would need to be plain and unsweetened for this dish.

  20. Masha says:

    Would I be able to go with out the yogurt? my husband has milk allergy..
    If i could you use something instead? Thanks for you time.

  21. Jen says:

    I made this tonight for dinner and it was delicious. I kept the chicken in the pan through the whole process and it turned out wonderful. My husband and I were surprised by how tender the chicken was. It seriously melted in our mouths. The sauce was delicious over egg noodles!

  22. Alana says:

    Made this tonight, and everyone in our family (of eight!) loved it! I should have read the comments re the garlic, but it tasted great the way I made it. Thanks for the updated recipe!

  23. michelle says:

    We had this yesterday and we all loved it! Especially my five-year old, who had 3 servings!!

  24. Nicole says:

    This was delicious! We enjoyed it served over whole-wheat egg noodles. My husband ate about three bites and told me that he hoped I’d be making this one again. Thanks for the recipe!

  25. Nicole says:

    Made this last night and it was a hit! We will definitely be making this again soon. Thanks for a new twist on a classic!

  26. Sarah says:

    This was very good! I had never made anything like this before so thanks for the new recipe. Also, the broth was a bit thin so next time I will add more constarch, but no matter, the flavor was so good I could drink it plain! 🙂

  27. Rachel says:

    Entire family adored! Found whole wheat, yolk-less egg noodles also to serve it with (didn’t point this out to family prior to eating of course .. ) and after when I mentioned the noodles were not the white pasta egg noodles- they all said they couldn’t tell with this fab recipe! hurrah!

  28. Just made this for dinner – my husband loved it. We used 1 tsp hot hungarian smoked paprika and 2 tsp sweet paprika – it was outstanding. Just enough heat to be interesting. Thanks for the great recipe and I really LOVE your blog. Keep it up! 🙂

  29. Mel says:

    Carlie – yes, I think this stroganoff would be delicious over rice, too!

  30. Carlie says:

    Would this be good over brown rice instead of noodles? It looks and sounds divine.

  31. Laney says:

    So my mother makes something very similar but with no tomato of any sort in it’s called chicken paprikash. It’s like stroganoff, but I do believe it’s Hungarian though my mother is Lithuanian.

  32. Mel says:

    Hi Carrie – just edited the recipe. Thanks for the heads up about the garlic omission!

  33. carrie says:

    loved how quick and easy this was to throw together with things i have on hand!! (just a quick editorial note: include a note for when they should cook the garlic!)

  34. Norah says:

    I make something similar that my Hungarian great grandmother passed the recipe of to me. I love it. You should try it sometime. I have the recipe on my blog.

  35. Kristin says:

    Made this dish last night, it was so yummy! I used 1/2 Tbs smokey paprika and 1/2 Tbs “regular” paprika. Felt like I needed a tad more sour cream ( I used light sc, so maybe that’s why), so took the liberty and just dolloped the top of each serving. It was so good!

  36. Shauntel says:

    I made this tonight – it was a huge hit with everyone, including the toddler. One tip: I don’t have non stick pans, so I omitted the flour step (coating the chicken). I’ve found that flour coatings just scorch in my pans so I always omit and cook on slightly lower heat (for a little longer) to compensate.

    Delicious, delicious!

  37. Amanda says:

    I made this last night when I realized I had ever single ingredient on hand (that does not happen often…) and my family LOVED it. It’s now been added to 2 week rotation, it’s so easy and kid friendly. Thanks!

  38. Lauren says:

    I made this tonight and it was gorgeous! I love your site, loads of great meal ideas 🙂

  39. Melanie Wyner says:

    I made this last night for dinner and LOVED IT!! My 3 year ate 2 bowls of it and my 1 year ate a ton of it too! Thanks!

  40. Courtney says:

    This was so good! Next time, I think that I will try it with a mix of sweet and smoked paprika. Delicious!

  41. Nicole, RD says:

    I love this take on stroganoff – yum! Paprika and chicken…mm! Can’t wait to make it!

  42. Dena says:

    I love chicken stroganoff! I have a version I make that I got from my dad. However, it utilizes things like cream of mushroom soup and cream of chicken soup. It’s rich and thick and most certainly fattening. This looks yummy! I think I’ll make this for the hubby tonight!

  43. It contains truly information. Your website is very useful. Thanks for sharing. Looking forward to more! Great visualization and unique informative article indeed.

  44. Deb says:

    I had all the ingredients for this on hand so I made it for dinner tonight 🙂 Delish. Super easy to prepare and the chicken stayed really moist. Thanks for the quick and easy dinner!

  45. Rhonda says:

    I loooove paprika, this looks so good!!

  46. brookeO says:

    Yum! Great twist on a classic.

  47. Amber says:

    Love that this version is healthy too, some chicken stroganoff recipes are way too fattening to enjoy very often.

  48. Erin says:

    I absolutely love your website Mel. I have made countless recipes these past few months and have loved each and every one. You have taught me so much about cooking. My family is coming up for a visit this next week and I am so excited to use your recipes to feed them. As a stay at home mom, you have given me a new hobby that I can do right here with my kids. Thank you!!!

  49. Dana B says:

    Love stroganoff! Never had chicken stroganoff tho. This is now on my plan for next week 🙂 thx!

  50. I’m always on the hunt for good chicken recipes and this looks delicious, Mel! Love that you don’t even need the oven, so I’ll definitely be making this on a hot day. Thanks for sharing!

  51. Cotton says:

    WOw! Just in the knick of time. I have half a chicken leftover from yesterday and I was debating what to make. TaaaDaaah Here you posted my solution. Really Mel, you have outdone yourself, between the Nutella Cheesecake, the granola and now this! We are best friends for life but we have to include the husband. The hubby adores your recipes and has managed a 10lb weight gain. Smile. About time he put on some weight.

  52. Kim in MD says:

    This looks so delicious, Melanie! I’ve had beef stroganoff (and love it), but have never had chicken stroganoff. This is going on my list of “must try” recipes!

  53. I love stroganoff, too. We always had it when I was young because it was my Dad’s favorite. I love the idea of chicken stroganoff and this recipe sounds amazing. We are going away this weekend so I am trying to not go to the store and I have everything to make this so this might be on the menu tonight! I actually want it now it looks so yummy:-)

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