Keto Chicken Paprikash
This keto Chicken Paprikash recipe will be your new favorite.
Yummy low carb creamy Chicken Paprikash that will please any crowd.
Easy stovetop chicken recipe bursting with flavor.
Simple chicken baked on the stove with a creamy paprika sauce – yum!
Make this chicken dish for dinner or lunch.
You can’t go wrong with this keto low carb chicken idea – kids and adults love it.
Get ready to make the best keto low carb Chicken Paprikash.
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Keto BBQ Beef And Cheddar Hot Pockets
Keto 90 Second Cheddar Herb Bread
Keto Creamed Spinach And Chicken Casserole
How to Make Keto Chicken Paprikash
Season the chicken with salt and pepper to taste.
Melt the butter in a skillet over medium high heat on the stove.
Sear the chicken evenly on both sides in the butter, and then remove to set aside.
Add the onions and peppers to the skillet, and saute until beginning to soften.
Mix in the garlic
tomatoes and saute another minute.
Remove the skillet from the heat, and stir in the paprika
and broth.
Return the chicken to the skillet, and toss in the sauce.
Bring to a boil, cover, reduce the heat to medium low and simmer for 40 minutes.
Remove the chicken from the skillet, and stir in the heavy whipping cream
and sour cream until well blended.
Simmer until the sauce thickens
Return the chicken to the skillet, toss to coat in the sauce, and serve.
Serve
Enjoy
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Keto Chicken Paprikash
Ingredients
- 2 lbs. Bone in and skin on chicken thighs and legs
- 2 Tbsp. Butter
- ½ Onion chopped
- 1 tsp. Minced garlic
- 1 Red bell pepper chopped
- 2 Roma tomatoes chopped
- 2 C. Chicken broth
- 3 Tbsp. Hungarian paprika
- ¼ C. Heavy whipping cream
- ½ C. Sour cream
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper to taste.
- Melt the butter in a skillet over medium high heat on the stove.
- Sear the chicken evenly on both sides in the butter, and then remove to set aside.
- Add the onions and peppers to the skillet, and saute until beginning to soften.
- Mix in the tomatoes and garlic, and saute another minute.
- Remove the skillet from the heat, and stir in the paprika and broth.
- Return the chicken to the skillet, and toss in the sauce.
- Bring to a boil, cover, reduce the heat to medium low and simmer for 40 minutes.
- Remove the chicken from the skillet, and stir in the heavy whipping cream and sour cream until well blended.
- Simmer until the sauce thickens
- Return the chicken to the skillet, toss to coat in the sauce, and serve.
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