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Paprika Chicken Stroganoff

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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings

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

  • Cook noodles according to package directions; drain.
  • 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.
  • 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.
  • 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.
  • 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.

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    Reviews

    Click stars to rate
    Average Rating:
    • fwsalamon
      Jan 7, 2021

      Fantastic recipe. Made with sour cream, sweet paprika (Penzey's), sweet onion instead of red, dry sherry for the wine. Also cut back the noodles to 6 ounces instead of 8. As I do with similar recipes, added 1-1/2 cups frozen peas with the broth. My family has widely varied tastes, so if everyone goes back for seconds, I know I have a winner.

    • Roann
      Nov 16, 2020

      Family liked. Good flavor. We cut down on pepper and halved the salt due to my husbands blood pressure. We put sauce on top of noodles. Worked better for us.

    • Gramma Amy
      Apr 23, 2020

      Absolutely loved this creamy dish. I used smoked paprika as per some of the other reviews, and used the Creme Fraiche option, rather than sour cream. Our grocery does not carry Creme fraiche, so I made my own according to a recipe on google, and it was great. The flavor was a little less "tangy" with the creme fraiche. Loved it. It was very flavorful, and a dish I can easily double to serve my large family. Added steamed green beans and tasty bread for a nice menu. We will definitely make this again.

    • jstowellsupermom
      Apr 5, 2020

      Great week night meal! I used smoked paprika per the suggestions below and loved the subtle smokey flavor.

    • cimgraph1
      Feb 25, 2020

      Made it again for my husband and me tonight. I cut the recipe in half and used the smoked paprika and made noodle bowls for the two of us. Still great, but it rates 5 stars with the smoked paprika!

    • sgronholz
      Feb 23, 2020

      My husband and I enjoyed this stroganoff. I used smoked paprika instead of regular, which was quite tasty!

    • rwippel
      Oct 21, 2019

      This was a good stroganoff. I think it would have benefited from a little bit of smoked paprika. There was just enough sauce to coat the noodles and chicken without being overly saucy.

    • chickluvs2cook
      Dec 30, 2018

      A very yummy alternative to an old classic. It was easy and quick and satisfying. I'm going to try with wide zoodles next.

    • Virginia
      Jun 18, 2018

      Very pleased overall, everyone in the family loved this! Only change I made was using smoked paprika - seems to give a little more depth of flavour. We are big fans of smoked paprika here! Have tried both soured cream and creme fraiche - the creme fraiche got most votes. Great way to use up any leftover pasta - just rinse in boiling water and use as normal.

    • Paula
      May 27, 2018

      I haven’t made this yet