Chicken Stroganoff with Paprika and Lemon Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 2 tablespoons - sweet paprika
  • 3/4 teaspoons - salt
  • 1 tablespoons - olive oil
  • 2 - shallots, thinly sliced
  • 2 tablespoons - all-purpose flour
  • cups - chicken broth
  • 2 tablespoons - lemon juice
  • 1/2 cups - plain Greek yogurt
  • 2 tablespoons - chopped fresh parsley
  • 4 cups - hot cooked buttered noodles
  • 1 packages - 10 oz. cremini mushrooms, thinly sliced
  • - poppy seeds, to sprinkle over noodles for crunch, optional
  • Directions:

    Sprinkle the chicken with 1 tablespoon paprika and 1/2 teaspoon salt. Heat the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes; transfer to a plate.

    Add the mushrooms, shallots, remaining tablespoon paprika, and remaining 1/4 teaspoon of salt and cook, stirring occasionally, until shallots and mushrooms are tender (about 7 minutes).

    Stir in the flour and cook 1 minute longer. Add the broth and lemon juice, and bring to a boil; reduce heat and simmer until the sauce begins to thicken, about 3-5 minutes.

    Return the chicken to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in the yogurt and parsley.

    Serve with noodles (or rice, if preferred).

    Brief Description

    Greek yogurt and lemon add tang and brightness to this sauce.

    Main Ingredient:

    chicken thighs

    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 25 min


    Image by M. Lucheiko


    Posted By:


    Posted On:

    May 11, 2015

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