Low Carb Chicken Paprikash

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    20 min

Low Carb Chicken Paprikash

16 ratings

Chicken Paprikash is a classic dish of the Hungarian culture. Your main course will be rich, savory, and surprisingly flavorful for having only a few seasonings. The creamy sauce tastes delicious over low carb sides, such as mashed cauliflower or steamed broccoli. As a one-pan meal, your cooking time is short. It’s great for those late nights when you don’t feel like spending much time in the kitchen or you simply don’t have enough time at all to make a difficult meal!

- Jessica L

  • Net Carbs

    7.4 g

  • Fiber

    3.8 g

  • Total Carbs

    11.2 g

  • Protein

    38 g

  • Fats

    14.2 g

324 cals

Low Carb Chicken Paprikash

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast

    Chicken Breast

    6 oz, boneless, raw, without skin

  • Salt Table

    Salt Table

    ¼ tsp

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Butter

    Butter

    ½ tablespoon

  • Yellow Onions

    Yellow Onions

    ¼ cup, chopped

  • Red Bell Pepper

    Red Bell Pepper

    ¼ cup, sliced

  • Garlic Raw

    Garlic Raw

    1 clove

  • Spices Paprika

    Spices Paprika

    1 tbsp

  • Chicken Broth

    Chicken Broth

    ½ cup

  • Sour Cream

    Sour Cream

    1 tablespoon

  • Parsley Raw

    Parsley Raw

    ½ tbsp

  • Dill

    Dill

    ½ tablespoon

Recipe Steps

steps 8

20 min

  • Step 1

    Place your raw chicken breast on a flat surface, and pound it flat to around a ½-inch thickness. Sprinkle the salt and pepper over the exposed side and press the seasonings down gently so they adhere to the chicken breast.
    Step 1
  • Step 2

    In a small, shallow pan, melt the butter on medium heat. Place the chicken breast (salt and pepper side down) in the butter and cover the pan. Cook for about 2.5 minutes on one side, or until a golden-brown edge forms. Flip the chicken over and cook for the same amount of time on the other side (covered) or until the chicken is cooked entirely through.
    Step 2
  • Step 3

    Turn the stove heat down to low and transfer the chicken breast to a safe place for later use. Leave any juices in the pan.
  • Step 4

    Dice the yellow onion, slice the red bell pepper thin, and mince the garlic. Add these three items to the pan. Cover with a lid, and let the ingredients cook on low for about 2 minutes, or until the onions and peppers are soft.
    Step 4
  • Step 5

    Sprinkle the paprika over the ingredients. Stir continuously and cook the ingredients, uncovered, for about 30 seconds or until the paprika smells smoky and fragrant.
    Step 5
  • Step 6

    Gently pour the chicken broth into the pan. Stir and bring the liquid to a simmer on medium-low heat. Allow the liquid to reduce for about 2-3 minutes. Then, stir in the sour cream.
    Step 6
  • Step 7

    Return the chicken breast to the pan of sauce. Spoon sauce over the chicken and allow the flavors to merry for 1-2 minutes.
    Step 7
  • Step 8

    Serve the Chicken Paprikash with chopped dill and parsley, if you wish. Enjoy!

Comments 19

  • MaryClare1211

    MaryClare1211 10 months ago

    Paprika was pretty overwhelming; which should have been expected given the name, all other ingredients were lost. I also was not able to gain the same level of reduction. I am curious if it would have reduced better with less chicken broth or more sour cream. Might have been a miscalculation on my part.

    • OutstandingAvocado235033

      OutstandingAvocado235033 2 years ago

      Nothing to write home about.

      • Summerlee

        Summerlee 3 years ago

        The was an awesome way to change things up! We loved it!!

        • Rnosan73

          Rnosan73 3 years ago

          Hubby and I enjoyed the flavor, and califlower rice was perfect.

          • Elise

            Elise 4 years ago

            Amazing flavours and the sauce is just lovely. Husband loved it as well.

            • Julianna

              Julianna 4 years ago

              I. don't understand why this is 7 net carbs. It refers to sugar in the nutritional info. where does sugar feature?

              • Fmd

                Fmd a year ago

                There are some natural sugars in bell pepper and onion. Many plants have natural sugars. Refined sugar (the white stuff) is extracted and concentrated from sugar cane, sugar beets or other veggies.

              • recipewriter

                recipewriter 4 years ago

                The net carbs are derived from the peppers and onions used in this recipe.

            • rosebud

              rosebud 5 years ago

              can you add cauliflower rice to this recipe or would that be too many net carb points? thank you x

              • recipewriter

                recipewriter 5 years ago

                For keto, yes adding cauliflower rice would add too many carbs. However, as a low carb meal it would still be low carb to include the cauli rice. It really depends on personally how strictly you are sticking to the keto diet. Hope this helps!

            • AlliKMC

              AlliKMC 5 years ago

              Really yummy! Particularly love the chicken. I made 3 breasts for myself, the hubs and one for the kids to split. I did not put the kids chicken back in the pan the second time and it was a perfect cook for them to add to their plates. Super simple.

              • Brdeki

                Brdeki 5 years ago

                Loved this!!

                • wveldman35

                  wveldman35 5 years ago

                  Wow!! This was so delicious- didn’t have red peppers- so used yellow.... served it over spiralized zucchini....

                  • Nena

                    Nena 5 years ago

                    To smoky. Gave a bitter taste at the end. It smelled great though!

                    • Fmd

                      Fmd a year ago

                      Also there’s smoked paprika and regular paprika and you use them differently

                    • Fmd

                      Fmd a year ago

                      Try a different brand of paprika. Paprika vary a lot. I recommend McCormick

                    • Suzanne

                      Suzanne 4 years ago

                      If it was bitter, you have burned the paprika (30 seconds max!)

                  • Daddio68

                    Daddio68 5 years ago

                    I didn’t have dill, parsley, sour cream but I used cream cheese and Mexican oregano. I diced the cooked chicken into a bowl and poured the sauce over it. Spicy and tasty.

                    • therightangle20b1

                      therightangle20b1 6 years ago

                      So delicious!!!