Keto Chicken Paprikash
Elevate your dinner game with a comforting yet low-carb twist on a classic Hungarian dish—Keto Chicken Paprikash! This rich and flavorful recipe combines tender, golden-browned chicken thighs with a velvety smoked paprika-infused sauce that’s perfectly thickened with xanthan gum for a keto-friendly finish. A blend of sour cream and heavy cream creates a luscious texture without the carbs, while fresh parsley adds a burst of color and freshness. Ready in under an hour, this one-pan meal is perfect for busy weeknights or entertaining guests. Pair it with cauliflower rice or sautéed greens for a complete keto feast that’s both satisfying and guilt-free.
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion
- 3 garlic cloves
- 3 tablespoons smoked paprika
- 2 cups chicken broth
- 1 cup sour cream
- 0.5 cup heavy cream
- 0.5 teaspoon xanthan gum
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Lower the heat to medium, add the unsalted butter to the skillet. Once melted, add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the smoked paprika to the skillet and stir to coat the onions and garlic, cooking for 1 minute to release the flavors.
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, submerging them in the sauce. Reduce heat to low, cover, and let simmer for 20 minutes or until the chicken is cooked through.
In a bowl, mix the sour cream, heavy cream, and xanthan gum until well combined.
Remove the cooked chicken from the skillet and set aside. Whisk the cream mixture into the sauce in the skillet, stirring continuously to avoid curdling or clumping.
Return the chicken thighs to the skillet and heat through for another 5 minutes on low heat.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 28.0 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3493 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
