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
Tips
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:
Chicken MadeiraOne Pot Beef StroganoffChicken StroganoffInstant Pot Coconut Curry ChickenChicken Mushroom Stir FryChicken and Mushrooms in Creamy Dill SauceCream Of Mushroom Soup
