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Chicken Paprikash

Chicken Paprikash- chicken tenderloins bake up tender and juicy in a creamy paprika flavored sauce. Serve over egg noodles.

  • Prep15 min
  • Cook1 hr 15 min
  • Total1 hr 30 min
  • Serves4
Chicken Paprikash

Chicken Paprikash- chicken tenderloins bake up tender and juicy in a creamy paprika flavored sauce. Serve over egg noodles for a comfort food dinner with a little Hungarian flavor.

Chicken Paprikash in a casserole dish.

There’s not much that’s traditional about this Chicken Paprikash, but it is delicious. I like to serve it over egg noodles with green peas. The chicken tenderloins are first coated in a flour/paprika mixture and then browned in a combination of butter and oil. Next they are placed in a baking dish and the sauce is made in the skillet with the chicken drippings. The sauce gets poured over the chicken and it gets placed in a 325 degree oven for 1 hour 15 minutes. The long, slow cooking time thickens the sauce and keeps the chicken from drying out.

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Chicken Paprikash in an oval baking dish.

Chicken Paprikash Recipe Tips

The water chestnuts add a nice crunch, but can be left out.

Use a good quality paprika. It is the main flavor that you will taste. A Hungarian paprika is best. Paprika varies a lot from being sweet to spicy and the color can vary a great deal too. Try a few different ones so that you know what you like.

This dish would also be good over white rice or mashed potatoes or serve it with spaetzle.

Storage

Leftovers will keep in an airtight container for 3 to 4 days. Reheat in microwave.

Chicken Paprikash served over egg noodles with peas.

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Chicken Paprikash in a white baking dish.

Ingredients

Steps

  1. 1

    Combine flour, 1 teaspoon paprika and 1 teaspoon of salt in a shallow dish. Coat the tenderloins in the flour mixture.

  2. 2

    Heat butter and oil in a large nonstick skillet over medium-high heat. When hot add the flour coated chicken tenderloins. Brown both sides of chicken.

  3. 3

    Place chicken in a lightly greased 7x11-inch baking dish. Preheat the oven to 325 degrees.

  4. 4

    Add chicken broth to the pan drippings in the skillet. Turn the heat to medium and stir to scrape up any browned bits.

  5. 5

    Add the remaining paprika, salt, sour cream, sherry, chili sauce, Worcestershire sauce, and garlic. Stir well and cook until heated through.

  6. 6

    Add the water chestnuts to the sauce and pour the sauce over the chicken.

  7. 7

    Bake uncovered for 1 hour 15 minutes. Serve with rice.

Notes

This recipe can easily be doubled and cooked in a 9x13-inch baking dish. Cooking time is the same.

The sherry can be left out.

Ketchup can be used instead of the chili sauce.

Use a good quality paprika. It is the main flavor that you will taste. A Hungarian paprika is best. Paprika varies a lot from being sweet to spicy and the color can vary a great deal too.

Nutrition

  • Calories499
  • Carbs23
  • Protein41
  • Fat25
  • Sodium1451
  • Fiber1
  • Sugar3

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