Keto Chicken Paprikash

Keto chicken paprikash is a savory low-carb chicken dinner with juicy chicken legs simmered in a creamy paprika sauce. With directions for cooking on the stovetop or in an Instant Pot or slow cooker, you can choose the best cooking method.

What is Chicken Paprikash?

Also called chicken paprika, chicken paprikash is a culturally popular Hungarian dish. The name originates from the key ingredient, Hungarian paprika. It’s loosely similar to goulash and has variations in Bulgarian, Czechoslovakian, and Romanian cuisine. (1)

After recreating this dish for keto macros, our version has no flour or cornstarch. Instead of serving with rice or dumplings, I suggest several suitable low-carb sides listed above the recipe card.

We still preserve this dinner’s most important traditional elements: chicken, paprika, onion, and cream sauce. You’ll love it!

How to Make a Keto Chicken Paprikash Recipe

Gather less than ten ingredients and make chicken paprika in a few simple steps.

If you love these flavors, I suggest trying a Keto Diet App’s chicken paprikash stew next. It has all the same great taste simmered in a warm and comforting stew.

Ingredients

What is in chicken paprikash? This low-carb version has a handful of simple ingredients you can find at any grocery store. 

You’ll notice my chicken paprikash has no tomatoes.

Chicken legs – Opt for bone-in and skin-on. You can also substitute for a combination of drumsticks and thighs, one or the other, or chicken breast.

Paprika – Use sweet paprika, Hungarian paprika, smoked paprika, or a mixture thereof. The flavor is all here, so it’s worth buying a high-quality option. If you’re curious about this spice, read this guide on how to buy and store paprika from SpruceEats.

Salt and pepper – Simple yet sophisticated seasoning.

Butter – Adding to the creamy and delicious factor of this dish. You can substitute with ghee.

Onion – Red, white, and yellow onions all work. I like yellow onion best.

Chicken broth – Full of savory flavor, chicken broth is the base of our sauce and keeps the meat moist while it cooks.

Sour cream – Chicken paprikash with sour cream is the way to go. Sour cream thickens the sauce and adds an exciting tangy taste.

Xanthan gum – Xanthan gum guarantees a thick sauce with no flour or cornstarch. The simmer time reduces the sauce but doesn’t make a thick gravy-like finish. If you don’t mind a slightly thinner liquid, it’s fine to omit the thickener if desired.

Step-By-Step Directions

Pick your favorite method: stovetop, Instant Pot, or crockpot, and make low-carb chicken paprikash with no flour.

Stovetop method

1. Warm 2 tbsp butter in a skillet over high heat. Sear chicken on both sides. Remove from heat and set aside.
2. Reduce heat to medium, add the remaining 1 tbsp butter and sauté onion for 5 minutes, until translucent.
3. Return chicken to the pan and pour in broth. Cover and simmer for 30 minutes on low, until chicken cooks through.
4. Whisk sour cream and optional xanthan gum in a small bowl.
5. Flip the chicken legs in the pan. Pour the sour cream into the liquid around the legs and combine. Cover and continue simmering for another 5-10 minutes.
6. Remove from heat. Serve hot with lots of sauce spooned over the chicken.

Instant Pot method

1. Press “SAUTE” function on the Instant Pot. Add butter and onion. Sauté for a few minutes until translucent. Sprinkle paprika, salt, and pepper over the onions and stir to combine. 
2. Remove the onion and set aside. Add the chicken legs to the pot and cook both sides for 2 minutes, until golden brown. You may need to do this in batches.
3. Return the onions and pour in broth. Set the pot to “MANUAL” for 12 minutes on high, with the vent valve in the sealed position.
4. Whisk sour cream and optional xanthan gum in a small bowl.
5. After the cycle finishes, manually release the pressure, unlock the lid, and add the sour cream.
6. Return to the “SAUTE” function and continue cooking (keep the lid off and stir occasionally) until the sauce thickens. Remove from heat and serve hot.

Slow Cooker method

1. Combine the broth, paprika, salt, and pepper in the crockpot. Add onion and chicken legs. Omit butter.
2. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
3. In the last 20 minutes of cooking time, whisk sour cream and optional xanthan gum in a small bowl. Pour over the chicken, return the lid, and continue cooking for the remaining 20 minutes until the sauce thickens.
4. Remove from heat and serve hot.

Nutritional Info for Chicken Paprikash

Do you want to know: how many calories in chicken paprikash? 

This recipe yields six servings. Each serving contains to following nutrient profile.

• 416 calories
• 23 protein
• 34 fat
• 5 total carbs
• 1 fiber
• 4 net carbs

Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app to recalculate and reflect your changes.

Hungarian Chicken Paprikash FAQ

What to Serve with Chicken Paprikash

Serve this recipe as a weeknight dinner or for guests over the weekend. You can easily dress it up or down however you need. 

Here are some particularly tasty side dishes:

• Cauliflower rice 
• Miracle noodles
• Zucchini noodles
• Side salad
• Steamed or roasted low-carb vegetables: asparagus, Brussels sprouts, green beans, etc

More Keto Chicken Dinners

Make keto Alice Springs chicken next if you love cheesy chicken comfort food.

Other ideas include:

• Keto Chicken ala King
• Slow Cooker Crack Chicken
• Keto Chicken Noodle Soup
• Easy Keto Chicken Wings
• 8 Keto Chicken Soup Recipes
• Keto Chicken Francese

I also have an entire round-up of the best recipes from other low-carb bloggers dedicated exclusively to easy chicken dinner recipes.

Low-Carb Chicken Paprikash (Stovetop, Instant Pot, Crock Pot)

Jessica Haggard

Keto chicken paprikash is a low-carb chicken dinner with juicy chicken legs simmered in a creamy paprika sauce. With directions for cooking on the stovetop or in an Instant Pot or slow cooker, you can choose the best cooking method.

4.92 from 12 votes

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Traditional

Servings 6

Calories 416 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 tablespoons butter divided
• 6 chicken legs bone-in, skin-on
• 1 large onion diced
• 2 tablespoons paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup chicken broth
• ½ cup sour cream 8 ounces
• ½ teaspoon xanthan gum optional
• 1 tablespoon fresh parsley optional garnish

Cook ModePrevent your screen from going dark

Instructions

 

Stovetop method:

• Warm 2 tablespoons butter in a skillet over high heat. Sear chicken legs on both sides. Remove from heat and set aside.
  3 tablespoons butter, 6 chicken legs
• Reduce heat to medium, add the remaining 1 tablespoon butter and sauté onion for 5 minutes, until translucent. Sprinkle paprika, salt, and pepper over the onions and stir to combine. Cook one more minute or so.
  1 large onion, 2 tablespoons paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
• Return chicken to the pan and pour in broth. Cover and simmer for 30 minutes on low, until chicken cooks through.
  1 cup chicken broth
• Whisk sour cream and optional xanthan gum in a small bowl.
  ½ cup sour cream, ½ teaspoon xanthan gum
• Flip the chicken legs in the pan. Pour the sour cream into the liquid around the legs and combine. Cover and continue simmering for another 5-10 minutes.
• Remove from heat. Garnish with optional fresh parsley. Serve hot with lots of sauce spooned over the chicken.
  1 tablespoon fresh parsley

Instant pot method:

• Press “SAUTE” function on the Instant Pot. Add butter and onion. Sauté for a few minutes until translucent. Sprinkle paprika, salt, and pepper over the onions and stir to combine.
  3 tablespoons butter, 1 large onion, 2 tablespoons paprika, ½ teaspoon salt
• Remove the onion and set aside. Add the chicken legs to the pot and cook both sides for 2 minutes, until golden brown. You may need to do this in batches.
  6 chicken legs
• Return the onions and pour in broth. Set the pot to “MANUAL” for 12 minutes on high, with the vent valve in the sealed position.
• Whisk sour cream and optional xanthan gum in a small bowl.
  ½ cup sour cream, ½ teaspoon xanthan gum
• After the cycle finishes, manually release the pressure, unlock the lid, and add the sour cream.
• Return to the “SAUTE” function and continue cooking (keep the lid off and stir occasionally) until the sauce thickens. Garnish with optional fresh parsley. Remove from heat and serve hot.
  1 tablespoon fresh parsley

Crockpot method:

• Combine the broth, paprika, salt, and pepper in the crockpot. Add onion and chicken legs. Omit butter.
  6 chicken legs, 2 tablespoons paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 cup chicken broth, 1 large onion
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• In the last 20 minutes of cooking time, whisk sour cream and optional xanthan gum in a small bowl. Pour over the chicken, return the lid, and continue cooking for the remaining 20 minutes until the sauce thickens.
  ½ cup sour cream, ½ teaspoon xanthan gum
• Garnish with optional fresh parsley. Remove from heat and serve hot.
  1 tablespoon fresh parsley

Notes

There are more important notes and tips shared in the post above (like how to serve Chicken paprika and more). I highly recommend you read the whole post before making the recipe!

Nutrition & Macros

Calories: 416kcalCarbohydrates: 5gProtein: 23gFat: 34gSaturated Fat: 13gSodium: 585mgFiber: 1gNet Carbohydrates: 4g

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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