This low-carb, high protein chicken dish is rich and creamy with a hint of spice. Made in a single pan, this recipe is fool-proof and can be whipped up in no time.
Chicken thighs, like all chicken, are high in protein and low in fat and carbs. They are also simple to cook and only need to be fried for 7 or 8 minutes on each side. We especially like chicken thighs because, unlike chicken breasts, they have a much deeper flavor. The main spice in this dish is paprika. Paprika is a fragrant spice that adds a lot of flavor to the dish and contains lots of antioxidants. It’s the perfect spice to cook with for people who love milder spices.
To make this tasty recipe, you first need to coat the chicken with the herbs and spices like garlic and salt and pepper and then fry them up until cooked through. All you need to do then is add the paprika, cream, and stock and let it simmer until thick and smooth. It’s as simple as that.
For this dish, we recommend serving with some delicious cauliflower, which you can serve whole or as cauliflower rice. It goes great with the flavors, and if you serve cauliflower rice, you can use it to mop up all of the delicious sauce from this dish. Make it today. It’s sure to become a new go-to dinner recipe for you and your family.
Yields 4 servings of Keto Paprika Creamed Chicken
The Preparation
Paprika Chicken:
- 2 tablespoon avocado oil
- 24 ounce boneless, skinless chicken thighs
- 1/2 teaspoon herbes de provence
- 2 teaspoon fresh garlic, chopped
- 1 tablespoon paprika
- 1 cup chicken stock
- 1/2 cup heavy cream
- Salt and pepper to taste
Roasted Cauliflower:
- 3 tablespoon olive oil
- 16 ounce cauliflower florets
- 1 1/2 teaspoon paprika
- Salt and pepper to taste
The Execution
1. Measure out and prepare all of the ingredients. Preheat oven to 425F.
2. Season the chicken with herbs de Provence, salt, and pepper.
3. In a frying pan over medium heat, add in the avocado oil.
4. Add in the seasoned chicken thighs to the pan. Cook for about 5 minutes per side or until internal temp reaches 165F. Add in the paprika and sliced garlic. Make sure the chicken is coated with these seasonings.
5. On a baking sheet lined with parchment paper, add the cauliflower florets. Season with olive oil, paprika, salt, and pepper. Bake in the oven for 15-20 minutes.
6. Add the chicken stock into the frying pan along with the heavy cream and salt and pepper. Let simmer for 3-5 minutes.
7. Serve the paprika chicken with the roasted cauliflower. Enjoy!
This makes a total of 4 servings of Keto Paprika Creamed Chicken. Each serving comes out to be 552 calories, 44.5g fat, 6g net carbs, and 33.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 tablespoon avocado oil | 241 | 27.3 | 0 | 0.0 | 0.0 | 0 |
| 24.00 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| 0.50 teaspoon herbes de provence | 4 | 0 | 0.8 | 0.5 | 0.3 | 0.1 |
| 2.00 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1.00 tablespoon paprika | 19 | 0.9 | 3.7 | 2.4 | 1.3 | 1 |
| 1.00 cup Chicken Stock | 86 | 2.9 | 8.4 | 0 | 8.4 | 6 |
| 0.50 cup heavy cream | 405 | 42.8 | 3.2 | 0 | 3.2 | 3.3 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 16.00 ounce cauliflower | 104 | 2.3 | 18.6 | 10.4 | 8.2 | 8.2 |
| 1.50 teaspoon paprika | 10 | 0.4 | 1.9 | 1.2 | 0.7 | 0.5 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2208 | 177.9 | 38.5 | 14.7 | 23.8 | 134.8 |
| Per Serving (/4) | 552 | 44.5 | 9.6 | 3.7 | 6 | 33.7 |
Keto Paprika Creamed Chicken
Ingredients
Paprika Chicken:
- 2 tablespoon avocado oil
- 24 ounce boneless, skinless chicken thighs
- ½ teaspoon herbes de provence
- 2 teaspoon fresh garlic chopped
- 1 tablespoon paprika
- 1 cup chicken stock
- ½ cup heavy cream
- Salt and pepper to taste
Roasted Cauliflower:
- 3 tablespoon olive oil
- 16 ounce cauliflower florets
- 1 ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Measure out and prepare all of the ingredients. Preheat oven to 425F.
- Season the chicken with herbs de Provence, salt, and pepper.
- In a frying pan over medium heat, add in the avocado oil.
- Add in the seasoned chicken thighs to the pan. Cook for about 5 minutes per side or until internal temp reaches 165F. Add in the paprika and sliced garlic. Make sure the chicken is coated with these seasonings.
- On a baking sheet lined with parchment paper, add the cauliflower florets. Season with olive oil, paprika, salt, and pepper. Bake in the oven for 15-20 minutes.
- Add the chicken stock into the frying pan along with the heavy cream and salt and pepper. Let simmer for 3-5 minutes.
- Serve the paprika chicken with the roasted cauliflower. Enjoy!
