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Chef Joe Bachman’s Chicken Paprikash


This is a childhood dish I remember as one on regular rotation at home. It always signified changing seasons.


  • 1.5 oz onion
  • 3 Tbsp Paprika
  • 2 Tbsp butter
  • 1 pt chicken broth
  • 3 lbs Large Diced chicken breast
  • 1 c sour cream
  • 2 Tbsp Flour
  • 1.5 lbs Egg Noodles


  1. Marinate chicken with diced onion, paprika, salt overnight.
  2. Sear the Chicken until golden brown on the outside.
  3. Add chicken broth, heat to simmer, cover and let cook 30 min.
  4. Remove chicken from broth and set aside.
  5. In a Separate Bowl, take sour cream, flour , and mix in mixing bowl adding water until you reach a pancake batter like consistency.
  6. Add sour cream mixture to the broth and simmer until it reaches a gravy like consistency. 
  7. Add Chicken Back in to broth.
  8. Serve over Egg noodles.  Garnish with parsley.