This delicious Mushroom Chicken Paprikash is the perfect complement to a cold winter day! This dish combines Chicken Paprikash and Chicken Stroganoff, two of my favorite dishes. Flavorful, easy to make and ready in just 30 minutes, it’s the epitome of a comfort food meal.
This dish combines two of my favorites, Chicken Paprikash and Chicken Stroganoff. Hosting tender chunks of chicken paired with hearty mushrooms, all cooked in the most savory tomato sauce, doesn’t that sound amazing?!
I love this Chicken Paprikash dish not only because of its simplicity, but because paprika is one of my favorite spices to use, whether it’s smoked or sweet! This comfort food combination is ideal for those cold days where you’re looking for a recipe to warm you from the inside out.
Why Make This Mushroom Chicken Paprikash
- 30 Minute Meal
- Combination of 2 Classic Comfort Food Dishes
- Easy To Make
- Flavorful & Delicious
- Perfect for a quick weeknight meal
The flavor combinations here are wonderful! Not to mention, this fabulous dish comes together in only 30 minutes! This dish is perfect for those busy nights where you don’t feel like slaving away, but still want a warm and comforting home cooked meal.
Ingredient Notes
- Chicken – Boneless and skinless chicken breasts! You can also use boneless skinless chicken thighs.
- Flour – I used trusty all purpose flour for this one. The flour is going to coat the chicken to give it a nice initial sear.
- Mushrooms – I used white button mushrooms, sliced and diced. Feel free to use your preference! Other mushrooms that would work are cremini mushrooms.
- Garlic and Onion – Two ingredients that are essential to flavor our sauce.
- Chicken Broth – I opt for low sodium to control the salt.
- Plain Yogurt – Substitute sour cream or creme fraiche. I like the tang sour cream adds, it’s more traditional to stroganoff.
- Seasoning – We are using a simple blend of smoked paprika, salt and pepper. You could also use a sweet paprika, but I would recommend a good Hungarian paprika.
- Tomato Paste – Make sure you get tomato PASTE and not sauce. Tomato paste has a more concentrated flavor and isn’t as liquidy. This will help give us the flavor without compromising the texture of the sauce.
How To Make Mushroom Chicken Paprikash
- Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don’t worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
- Saute: Add the butter to the pan, 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 30 seconds, until fragrant.
- Add Ingredients: 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.
- Finish Cooking: 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 and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
- Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
FAQs & Expert Tips
FAQs
Paprikash is of Hungarian origin and is a very very popular dish! The name is derived from the ample use of paprika, a spice that is very commonly used in Hungarian cuisine.
Feel free to include any extra veggies you see fit such as zucchini, potatoes, broccoli! I kept the seasoning pretty simple because the dish speaks for itself, but that doesn’t mean you have to!
I served this amazing dish over some rice, or yummy mashed potatoes, but it would also go great over some egg noodles as well. It’s a total comfort food meal!
Tips
- The paprika is the most important spice in this dish! After all, it is called “paprika-sh”, so invest in a good quality Hungarian paprika.
- Feel free to play around with protein or spices and make it your own.
- I added yogurt in this dish, but feel free to replace it with sour cream or creme fraiche.
Leftovers
Make sure to let leftover chicken paprikash cool before transferring to an airtight container and storing in the fridge. Leftovers will keep for 3 – 4 days.
Just reheat in the microwave or the oven if you’d prefer when ready to eat.
Freezing
After it has cooled, transfer this dish to an airtight container or freezer bag and store in the freezer for 4 – 6 months.
Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.
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Mushroom Chicken Paprikash
Equipment
Ingredients
- 1 lb chicken breasts boneless and skinless, cut into bite size pieces
- 1 tbsp smoked paprika
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter unsalted
- 1 medium onion chopped
- 8 oz white mushrooms sliced and diced
- 3 cloves garlic finely minced
- 1 ¾ cups chicken broth low-sodium
- 2 tbsp tomato paste
- 1 bay leaf
- ¼ cup plain yogurt creme fraiche, or sour cream
- 2 tbsp parsley chopped, for garnish
Instructions
- Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don't worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
- Saute: Add the butter to the pan, 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 30 seconds, until fragrant.
- Add Ingredients: 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.
- Finish Cooking: 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 and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
- Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
Recipe Notes
- Feel free to play around with protein or spices and make it your own.
- I added yogurt in this dish, but feel free to replace it with sour cream or creme fraiche.
- Make sure to let leftover chicken paprikash cool before transferring to an airtight container and storing in the fridge. Leftovers will keep for 3 – 4 days.
- After it has cooled, transfer this dish to an airtight container or freezer bag and store in the freezer for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.
I enjoyed this recipe but I felt that there was too much paprika.
We are glad you enjoyed it!
This was so delicious! I doubled up the onion, mushrooms, and yogurt. Then cooked using a bigger pot. I can see I’ll be making this often.