Smoked Paprika Chicken Stroganoff

Ingredients

• 1.5 pounds Chicken Breast (skinless, boneless, sliced into strips)
• 1 teaspoon Smoked Paprika (adds smoky flavor)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra-virgin)
• 1 medium Onion (peeled and diced)
• 1 cup Bell Pepper (mixed colors, diced)
• 2 cloves Garlic (minced)
• 1 cup Mushrooms (sliced)
• 0.5 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 cup Chicken Stock (low-sodium)
• 0.5 cup Sour Cream (full-fat)
• 1 cup Sugar Snap Peas (trimmed)
• 2 tablespoons Fresh Parsley (chopped)
• 12 ounces Spätzle (store-bought German egg noodles)
• 2 tablespoons Butter (unsalted, for crisping spätzle)

Instructions

1. Season the Chicken

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

   Time: PT5M

2. Sauté the Chicken

   Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add the seasoned chicken in a single layer and cook 3‑4 minutes per side, just until lightly browned but not fully cooked through.

   Time: PT8M

   Temperature: medium-high

3. Rest the Chicken

   Transfer the browned chicken to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté the Vegetables

   In the same skillet, add the remaining 1 tablespoon olive oil if needed, then add diced onion, bell pepper, minced garlic, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their moisture, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Deglaze with White Wine

   Pour in the white wine, stirring to loosen any stuck bits. Let it reduce by half, roughly 2 minutes.

   Time: PT2M

   Temperature: medium

6. Add Stock and Simmer

   Stir in the chicken stock, return the chicken to the pan, and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the chicken to finish cooking and the flavors to meld.

   Time: PT5M

   Temperature: medium

7. Finish the Sauce

   Reduce heat to low, stir in the sour cream until smooth. Add the sugar snap peas and chopped parsley, cooking just until the peas are bright green and the sauce is heated through, about 2 minutes.

   Time: PT2M

   Temperature: low

8. Cook the Spätzle

   Bring a large pot of salted water to a rolling boil. Add the spätzle and cook according to package directions, usually 8 minutes, until al dente. Drain in a colander.

   Time: PT10M

   Temperature: boiling

9. Crisp the Spätzle

   Wipe the skillet clean, melt butter over medium‑high heat, then add the drained spätzle. Toss and fry for about 5 minutes, letting them puff up and develop golden edges.

   Time: PT5M

   Temperature: medium-high

10. Plate and Serve

    Spoon a generous portion of the creamy chicken stroganoff over a bed of crispy spätzle. Garnish with a sprinkle of fresh parsley and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Smoked Paprika: Regular Paprika
• Instead of Olive Oil: Canola Oil
• Instead of Mushrooms: Cremini mushrooms
• Instead of Dry White Wine: Chicken broth
• Instead of Chicken Stock: Vegetable stock
• Instead of Sour Cream: Greek yogurt
• Instead of Spätzle: Egg noodles
• Instead of Butter: Olive oil

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon
• Large Pot
• Colander
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Season the chicken evenly with smoked paprika, salt, and pepper.
• Sauté the chicken just until lightly browned; avoid overcooking.
• Deglaze the pan with white wine and reduce properly.
• Add sour cream on low heat to prevent curdling.
• Crisp the spätzle in butter without over‑stirring.

Chef Tips from the Video

• Use smoked paprika for a deep, oak‑smoky flavor that pairs beautifully with the creamy sauce.
• A dry white wine adds acidity and complexity; choose a wine you would enjoy drinking.
• Fresh parsley added at the end brightens the dish and adds a pop of color.
• Reserve a small amount of the pasta cooking water; it can loosen the sauce if it becomes too thick.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the sauce (without the sour cream) and cooked spätzle separately for up to 2 months. Reheat gently and stir in fresh sour cream before serving.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the sauce up to the point of adding sour cream; refrigerate and add sour cream when reheating.
• Cook spätzle ahead and store separately; re‑crisp in butter just before serving.
• Chop all vegetables and store in a sealed container for quick assembly.

Frequently Asked Questions