Smoked Paprika Chicken Stroganoff

Ingredients

• 500 g Chicken Breast (trimmed and sliced into bite‑size strips)
• 1 tsp Smoked Paprika (adds oak‑smoky flavor)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 3 tbsp Olive Oil (for sautéing chicken and spätzle)
• 1 medium Onion (thinly sliced)
• 1 Red Bell Pepper (julienned)
• 2 cloves Garlic (minced)
• 200 g Mushrooms (sliced)
• 120 ml White Wine (dry, for deglazing)
• 240 ml Chicken Stock (low‑sodium)
• 120 g Sour Cream (full‑fat for richness)
• 100 g Sugar Snap Peas (trimmed)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 120 g All-Purpose Flour (for spätzle batter)
• 2 Eggs (large, room temperature)
• 60 ml Milk (whole milk)
• 30 g Butter (unsalted, cut into cubes)

Instructions

1. Season the Chicken

   Pat the chicken breast dry, slice into bite‑size strips, then toss with smoked paprika, salt and black pepper until evenly coated.

   Time: PT2M

2. Sauté the Chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken and sauté 2–3 minutes, just until lightly browned but not fully cooked. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: Medium‑high

3. Cook the Vegetables

   In the same skillet, add the sliced onion, red bell pepper, minced garlic and sliced mushrooms. Sauté 4 minutes, stirring occasionally, until softened and lightly caramelized.

   Time: PT4M

   Temperature: Medium

4. Deglaze with White Wine

   Pour the white wine into the pan, increase heat to high and let it reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: High

5. Create the Creamy Sauce

   Stir in the chicken stock and bring to a gentle simmer for 2 minutes. Reduce heat to low, whisk in the sour cream until smooth. Return the partially cooked chicken and add the sugar snap peas; cook 1 minute until the chicken reaches 165°F (74°C) and peas are bright.

   Time: PT5M

   Temperature: Low

6. Finish with Parsley

   Remove the pan from heat, stir in chopped fresh parsley, and adjust seasoning with salt or pepper if needed.

   Time: PT1M

7. Prepare Spätzle Batter

   In a mixing bowl, combine flour, eggs, milk and a pinch of salt. Whisk until a thick but pourable batter forms.

   Time: PT3M

8. Cook Spätzle

   Bring a large pot of salted water to a rolling boil. Using a spätzle press or a colander with large holes, drop batter into the water. When the spätzle float to the surface (about 2 minutes), scoop them out with a slotted spoon and set aside.

   Time: PT4M

   Temperature: Boiling

9. Crisp the Spätzle

   Wipe the skillet clean, add 1 tbsp olive oil and 30 g butter over medium‑high heat. Add the cooked spätzle in a single layer and fry, stirring occasionally, until golden and crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

10. Plate and Serve

    Spoon the creamy chicken and vegetable mixture onto plates, then top with a generous handful of crispy spätzle. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast strips
• Instead of Smoked Paprika: regular paprika, chipotle powder (less smoky)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Garlic: garlic paste
• Instead of Mushrooms: cremini mushrooms, baby bella
• Instead of White Wine: chicken broth, apple cider vinegar (1 tbsp)
• Instead of Chicken Stock: vegetable stock
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Sugar Snap Peas: snow peas
• Instead of Fresh Parsley: chives, cilantro
• Instead of All-Purpose Flour: spelt flour
• Instead of Eggs: 1 egg + 2 tbsp water (per egg)
• Instead of Milk: half‑and‑half, cream
• Instead of Butter: margarine

Equipment Needed

• Large Skillet
• Saucepan
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Whisk (optional)
• Colander (optional)
• Spatula

Critical Steps — Do Not Skip

• Season chicken evenly with smoked paprika, salt and pepper.
• Lightly brown the chicken without overcooking.
• Deglaze the pan with white wine to capture fond.
• Incorporate sour cream off the heat to avoid curdling.
• Fry spätzle until golden and crisp for texture contrast.

Chef Tips from the Video

• Use a smoked paprika with a deep, wood‑smoked profile for maximum flavor.
• A splash of fresh lemon juice at the end brightens the creamy sauce.
• For extra crunch, finish the spätzle with a sprinkle of grated Parmesan.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove; add a splash of stock if sauce thickens.

Freezer: Not recommended for spätzle topping as it loses crispness; you may freeze the chicken‑vegetable sauce separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and slice the chicken up to 30 minutes ahead; keep refrigerated.
• Pre‑chop onions, peppers, garlic and mushrooms and store in a zip‑top bag.
• Prepare the spätzle batter and keep covered in the fridge for up to 2 hours.

Frequently Asked Questions