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.
More Related Recipes:
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Mushroom Chicken Paprikash
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless, cut into bite size pieces
- 1 tablespoon smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoon all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 medium onion chopped
- 8 ounce white mushrooms sliced and diced
- 3 cloves garlic finely minced
- 1 ¾ cups chicken broth low-sodium
- 2 tablespoon tomato paste
- 1 bay leaf
- ¼ cup plain yogurt creme fraiche, or sour cream
- 2 tablespoon 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.
so, i cooked this last night for my wife and i and my stepson who just picked out the chicken.
followed the recipe to the letter then noticed chilli flakes in the cupboard so i added a pinch or two to add some zing. thoroughly enjoyed and will make again. my wife had it on cauliflower rice whilst i had white rice
Jo I just want to thank you so much for this recipe and many many others that I have tried and loved!
I really appreciate the way you lay everything out and give all the possible alternatives and options for replacement ingredients. This is just perfect for me as I rarely have the EXACT ingredients that a recipe call for.
Your No Knead bread is a staple in our house, along with so many of your dishes and last night I added this Paprikash recipe as a “must keep” too.
Thank you again!
I am so glad that I was looking for a Dutch oven no knead bread recipe and found you! I have made your bread obviously, your Hungarian stuffed peppers, oatmeal raisin cookies and now this. I don’t know what kind of voodoo went into this recipe but the chicken breast was so moist. The flavors were amazing. Your prime rib is next for Christmas. Thank you!!!
Thanks, Heidi! I’m so happy to hear you’re enjoying my recipes. 🙂
So easy and so delicious
Easy and delicious! Cooking during the pandemic has been a challenge; we’ve been getting bored with dishes in our usual rotation. Your website has been so helpful in giving me new recipes to break the monotony. This dish is a standout. Great comfort food for a chilly evening, and the smoky paprika gives it such an intriguing flavor.
Thanks Elizabeth! So glad you love them 🙂
Made this tonight…omg it’s delicious! I threw in some sliced carrots because I didn’t have enough mushrooms, they work. 🙂
I loved this recipe so much!! My boyfriend and I absolutely devoured it! It will be made in. Y kitchen again soon!
We were taking at dinner about how this is the 10th recipe I’ve made from your site and every one has been a masterpiece! Thanks for keeping my family well fed!
So glad you liked it!
My husband ate 3 helpings! The instructions were so clear that I didn’t burn a thing (highly unusual for me!). This will definitely go onto my favorites list. I was true to the recipe except I used plant-based butter and yogurt.
So glad you liked it!
Hi can you freeze this . Its delicious but there are just 2 of us so I batch cook and try to freeze . If not will just cut down on ingrediants. Either way keep telling us more delicious things to make. Thanks
Yes this will freeze really well! You can either thaw in the fridge overnight and re-heat on the stovetop, or just pop it in the microwave straight from the freezer.
I loved your day dreaming about a snow free environment….that is about where my head is right now. Day in and day out of snow and freezing temps has me wanting to run off screaming into the woods. But back to reality….thanks for this recipe. Will be giving this a whirl this week but serving with popovers….yummy! Think Spring!
No kidding, we’re having lots of snow today, so today is one of those days! Hope you like the recipe!
Are u like Slovak or something? Dad makes paprikash but only ever with Beef and he cooks the potatoes cut in wedges in it. This sounds so good I gotta try it
love all your recipes
i made many for my family and they loved it
thank you
Thank you so much, I’m so happy you’re enjoying my recipes. 🙂
I made this tonight, very good. Mine did not look like the picture you posted, Mine was just one color (a rather dark brown), yours shows some orange and some brown….what did I miss? Whether orange or brown it was still delicious.
I made this for dinner tonight and magic cake for dessert. Sadly, there are no leftovers for lunch tomorrow as my 9 and 12 year olds devoured it!!! They are excited to browse your site for more recipes.
Louella that’s wonderful, there is no bigger compliment than to hear there are no leftovers, right? 🙂
Made this for dinner tonight. It was delicious and easy. I also used sour cream and seved it over noodles. The old version I used to make took hours. This was on the table in 30 minutes. My husband loved it.