Chicken stroganoff is an ultimate comfort food and ready in 30 minutes! This creamy paprika sauce with pan-seared buttery mushrooms is a scrumptious combination of chicken paprikash and beef stroganoff.
This luxurious creamy paprika sauce recipe with chicken and mushrooms is definitely a keeper! When all you want is a quick easy dinner on those busy days and you know it is going to tastes so delicious! Better yet, your family will not stop talking about how delicious and satisfying this meal is!
If you have had Hungarian Chicken Paprikash, you have some idea how delicious a creamy paprika sauce is with sour cream. There are slight differences in flavour and texture, but overall, they are similar.
INGREDIENTS YOU WILL NEED
- Pasta/Noodles: I used egg noodles for this recipe and if you don’t have egg noodles you can use Fettuccine, Linguine, Tagliatelle or Farfalle.
- Chicken: boneless, skinless chicken breasts or boneless and skinless chicken thighs is an option
- Mushrooms: cremini mushrooms
- Onion
- Garlic
- Flour: for thickening
- Seasonings: Himalayan salt and pepper
- Spices: sweet paprika, preference is Hungarian sweet
- Herbs: thyme and parsley
- Dijon mustard: for that hint tangy flavour
- Sour cream: I like to use full fat 14% sour cream
COOKING TIPS
To create a creamy thick sauce, flour is added when the mushrooms, onions, and garlic are cooked and they are coated with paprika spice. I added 2 tablespoons of flour to create the perfect creamy sauce texture for this recipe.
I would recommend boneless and skinless chicken breasts for this recipe. They are juicy and tender when cooked using this method. You other options are boneless, skinless chicken thighs.
When cooking the mushrooms, avoid stirring them within the first 4-5 minutes. This allows them to be golden in colour with crispy edges. Mushrooms add such a delicious earthy flavour and they are SO healthy for us!
My experience when adding sour cream to a paprika sauce, I go back to watching my Mom and Grandma. They only used the 14% fat sour cream to get the perfect consistency and texture. You can use a lighter fat sour cream, just to know the creaminess will be lighter in texture but the flavour will be there to enjoy!
HOW TO MAKE THIS RECIPE
Season the chicken with salt and pepper. In a large skillet or cast iron pan, add olive oil over medium-high heat. Add the chicken pieces and cook for about 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
Add mushrooms to the skillet, and cook without stirring, this will allow the mushrooms to brown and become crispy. After 3-4 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes. Add onions and sauté for 3-4 minutes, then add garlic and stir in the paprika. Add flour and coat well.
Pour in chicken broth, add thyme and stir in Dijon mustard. Bring to a light boil and return the chicken pieces and add sour cream, once the sauce starts to thicken, reduce heat. Add salt and pepper.
You should have a beautiful rich creamy texture and enough sauce to add to your pasta. You can add the pasta to the skillet or add the chicken and mushroom sauce over the pasta on your plate. Taste and adjust seasoning if needed.
I served this dish with egg noodles and garnished with parsley. Other options to serve this delicious paprika chicken and mushroom recipe are Fettuccine, Linguine, Tagliatelle or Farfalle or whipped potatoes, polenta, parsley potatoes or cauliflower mashed.
Creamy Paprika Chicken and Mushroom Stroganoff
Equipment
- large skillet or cast iron pan
- medium sauce pot
Ingredients
- 8 oz egg noodles
- 1 tbsp extra virgin olive oil
- 2 skinless boneless, chicken breasts, cut into 1 inch pieces
- salt and pepper
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tsp sweet paprika (Hungarian)
- 2 tbsp flour
- 1 cup chicken broth
- 2 sprigs of thyme (1/2 tsp dried thyme)
- 1 tsp Dijon mustard
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a medium pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain.
- Season the chicken with salt and pepper. In a large skillet or cast iron pan, add olive oil over medium-high heat. Add the chicken pieces and cook for about 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
- Add mushrooms to the skillet, and cook without stirring, this will allow the mushrooms to brown and become crispy. After 3-4 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes. Add onions and sauté for 3-4 minutes, then add garlic and stir in the paprika. Add flour and coat well.
- Pour in chicken broth, add thyme and stir in Dijon mustard. Bring to a light boil and return the chicken pieces and add sour cream, once the sauce starts to thicken, reduce heat. Add salt and pepper. Taste and adjust seasoning if needed. Serve with egg noodles and garnish with parsley.
