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
- Warm 2 tbsp butter in a skillet over high heat. Sear chicken on both sides. Remove from heat and set aside.
- Reduce heat to medium, add the remaining 1 tbsp butter and sauté onion for 5 minutes, until translucent.
- Return chicken to the pan and pour in broth. Cover and simmer for 30 minutes on low, until chicken cooks through.
- Whisk sour cream and optional xanthan gum in a small bowl.
- 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. Serve hot with lots of sauce spooned over the chicken.
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.
- 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.
- 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.
- 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. Remove from heat and serve hot.
Slow Cooker method
- Combine the broth, paprika, salt, and pepper in the crockpot. Add onion and chicken legs. Omit butter.
- 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.
- 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 like My Fitness Pal to recalculate and reflect your changes.
Hungarian Chicken Paprikash FAQ
Generally, Chicken Paprika uses sweet paprika, which tends to be of mild heat, although you could use hot paprika or cayenne pepper to kick it up a notch.
Most of the flavor comes from the type of paprika you use. In addition, the broth sets the savory base while the onion, butter, and sour cream add a sweet, creamy flavor.
Sometimes recipes with dairy foods like sour cream don’t freeze well, but this one seems to do fine if you freeze it in an airtight container for up to three months. Defrost this chicken dinner in the refrigerator overnight and then reheat it on the stovetop before serving.
Ready for a crock pot chicken paprikash recipe? Combine the broth with spices in the crockpot. Then, add onion and chicken legs. Omit butter. Cook on LOW or HIGH, but wait for the last 20 minutes of cooking time before dissolving the xanthan gum in 2 tbsp of water and mixing with the sour cream in a small bowl. Pour this over the chicken, return the lid, and continue cooking until the sauce thickens. YUM! See the directions section above or the recipe card below for full step-by-step details for chicken paprikash in a crock pot.
Chicken paprikash in the instant pot is easy! First, sauté the butter and onion, then add spices. Next, sear the chicken legs in batches until golden brown on both sides. Then cook on “MANUAL” and manually release pressure before adding the sour cream and xanthan gum. See the directions section above or the recipe card below for full step-by-step details.
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
- 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)
Ingredients
- 3 tbsp butter divided
- 6 chicken legs bone-in, skin-on
- 1 large onion diced
- 2 tbsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup chicken broth
- ½ cup sour cream 8 ounces
- ½ tsp xanthan gum optional
- 1 tbsp fresh parsley optional garnish
Instructions
Stovetop method:
- Warm 2 tbsp butter in a skillet over high heat. Sear chicken legs on both sides. Remove from heat and set aside.
- Reduce heat to medium, add the remaining 1 tbsp 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.
- Return chicken to the pan and pour in broth. Cover and simmer for 30 minutes on low, until chicken cooks through.
- Whisk sour cream and optional xanthan gum in a small bowl.
- 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.
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.
- 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.
- 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.
- 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.
Crockpot method:
- Combine the broth, paprika, salt, and pepper in the crockpot. Add onion and chicken legs. Omit butter.
- 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.
- Garnish with optional fresh parsley. Remove from heat and serve hot.
Notes
Nutrition & Macros
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.
I’m Hungarian and I learned my grandma’s recipe! Yours is excellent and spot-on. Use the sour cream! (We use a lot of sour cream in our traditional foods). It is my favorite dish.
For those looking to make it ahead and freeze… add the sour cream once you have thoroughly heated it after defrosting.
Thank you, Andrea! I appreciate feedback of all kinds and even more when it’s so positive. I’m happy to hear the recipe is up to your grandma’s high standards! Great tip on freezing!
This recipe was full of flavor. I’m not even the biggest paprika fan, but because my husband is I decided to try it. The outcome isn’t overwhelming and spicy. It’s actually a really nice blend. I think anyone would like it!
This saucy recipe had my family literally licking their plates! I’ll definitely be making this one again.