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mushroom chicken paprikash over a bed of rice garnished with parsley.
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4.43 from 26 votes

Mushroom Chicken Paprikash

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Hungarian, Russian
Keyword: chicken paprikash, chicken stroganoff, mushroom chicken paprikash
Servings: 4
Calories: 296kcal


  • 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


  • 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.


  1. Feel free to play around with protein or spices and make it your own.
  2. I added yogurt in this dish, but feel free to replace it with sour cream or creme fraiche.
  3. 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.
  4. 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.


Serving: 1serving | Calories: 296kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 531mg | Potassium: 893mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1282IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg