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+ servings

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.
Course Dinner, Main Dish
Cuisine Hungarian
Keyword chicken casserole
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4
Calories 507kcal


  • 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.


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.


Calories: 507kcal