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.
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.
Typically Chicken Paprikash is made with bone-in chicken and using chicken with bones does have it’s advantages. But this boneless version is mush easier to eat and cooks up like a casserole. It’s a rich and creamy sauce with some water chestnuts added for crunch. The sauce has a cup of sour cream in it for a little tang.
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.
Try These Other Creamy, Rich Chicken Dinners:
- Chicken in Jack Daniels Cream Sauce
- Poppy Seed Chicken Casserole
- Creamy Chicken and Rice Casserole
- Creamy Baked Swiss Chicken
- Chicken Florentine Casserole
- 3/4 cup all-purpose flour
- 2 teaspoons parprika, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 pounds chicken tenderloins
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons vegetable oil
- 1 1/4 cups chicken broth
- 1 cup sour cream
- 1/4 cup dry sherry
- 1 1/2 tablespoons Heinz chili sauce
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1/2 (8-ounce) can water chestnuts
- Combine flour, 1 teaspoon paprika and 1 teaspoon of salt in a shallow dish.Coat the tenderloins in the flour mixture.
- 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.
- Place chicken in a lightly greased 7x11-inch baking dish.Preheat the oven to 325 degrees.
- Add chicken broth to the pan drippings in the skillet. Turn the heat to medium and stir to scrape up any browned bits.
- Add the remaining paprika, salt, sour cream, sherry, chili sauce, Worcestershire sauce, and garlic. Stir well and cook until heated through.
- Add the water chestnuts to the sauce and pour the sauce over the chicken.
- Bake uncovered for 1 hour 15 minutes.Serve with rice.
Want to Save This Recipe?