Creamy Paprika Chicken and Mushroom Stroganoff

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Creamy Paprika Chicken and Mushroom Stroganoff

Chicken stroganoff is a perfect comfort food and ready in 30 minutes. This creamy paprika sauce with pan-seared buttery mushrooms is a delicious combination of chicken paprikash and beef stroganoff.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings:

Calories: 472kcal

Author: Rose

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.

Nutrition