Low Carb Chicken Paprikash
Savor the rich, smoky flavors of this **Low Carb Chicken Paprikash**, a keto-friendly twist on the classic Hungarian dish. Featuring tender, bone-in chicken thighs seared to golden perfection, this hearty recipe is simmered in a luscious paprika-infused sauce made with aromatic onions, garlic, and a blend of sweet and smoked paprika. The low-carb creamy base, created with sour cream, heavy cream, and a touch of xanthan gum, offers a velvety finish without compromising your dietary goals. Ready in just an hour, this dish is perfect for busy weeknights or family dinners. Garnished with fresh parsley, it pairs beautifully with roasted vegetables or cauliflower rice for a satisfying meal that's packed with flavor and comfort. Ideal for keto, paleo, and gluten-free lifestyles!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 2 cups chicken broth, low sodium
- 0.5 cup sour cream, full-fat
- 0.25 cup heavy cream
- 0.25 teaspoon xanthan gum
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium, add the chopped onion and cook for about 5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sweet paprika and smoked paprika, coating the onions and garlic, and cook for another 1-2 minutes to release the flavors of the paprika.
Pour in the chicken broth, scraping any browned bits off the bottom of the pan, then bring to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for 25-30 minutes until the chicken is cooked through.
In a small bowl, whisk together the sour cream, heavy cream, and xanthan gum until smooth.
Remove the chicken from the skillet and whisk the cream mixture into the sauce. Return the chicken to the skillet and simmer for another 5 minutes until the sauce thickens.
Garnish with fresh parsley and serve warm. Enjoy your low-carb Chicken Paprikash!
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.0 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3318 mg | 71% | |
*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.
