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Paprika Chicken Stroganoff

14 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 30 min.

Makes

6 servings

Updated: Jul. 07, 2023
Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia
Paprika Chicken Stroganoff
Paprika Chicken Stroganoff Recipe photo by Taste of Home
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Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
  • 2 teaspoons paprika
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 pound sliced baby portobello mushrooms
  • 1 tablespoon butter
  • 1 large red onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 cup dry white wine or chicken stock
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup creme fraiche or sour cream
  • 1 tablespoon minced fresh Italian parsley

Directions

  1. Cook noodles according to package directions; drain.
  2. Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.
  3. In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.
  4. Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.
  5. Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

Test Kitchen tips
  • Creme fraiche is similar to sour cream but slightly thinner. It is not as sour as sour cream, and is richer.
  • We tested this recipe with chardonnay wine.

    • Nutrition Facts

    1-2/3 cups: 505 calories, 24g fat (12g saturated fat), 133mg cholesterol, 874mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 33g protein.