Quick Summary: Keto chicken paprikash made in one skillet: crispy seared chicken thighs in a creamy sauce of sweet Hungarian paprika, tomatoes, and sour cream. It’s about 5 net carbs per serving and needs no noodles to feel like comfort food. Prep: 10 min | Cook: 40 min | Serves: 4
Jump to: RECIPE | What is Paprika? | What to Serve with Chicken Paprikash | FAQ
Chicken Paprikash is one of those comfort foods that is uncomplicated and unpretentious, yet is full of the legendary flavor that has made it a classic. It is easy to make, outstanding in taste, and low carb and keto friendly.
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here
What is Paprika Spice?
Paprika is a ground spice made from dried red peppers, and for chicken paprikash you want sweet Hungarian paprika, which is bright red, fruity, and not smoked.
The distinguishing ingredient of Chicken Paprikash is, of course, the paprika. Most of the traditional paprikash recipes call for sweet Hungarian Paprika. I did an extensive search trying to figure out if there was a particular pepper variety that was the essence of paprika spice, and found that the definition was very nuanced.
Because of this nebulous definition I decided to test a few “paprika” pepper varieties on our farm where we grow a wide range of peppers. The Alma paprika variety won in the taste category, and so that is what we now grow and dry for our ground paprika spice.
In Hungary, where paprika is the national spice, it is divided into eight grades. Each grade has its own unique characteristics. The one that’s most commonly found in the US is a full-bodied, fruity paprika.
I opted for the sweet, fruity, non-smoked paprika in this recipe in an attempt to stay as loyal to the traditional Hungarian dish as possible. My version does take some liberties, with parmesan and Italian herbs, and it skips the onion that a traditional paprikash starts with.
Paprika, even more so than other spices, loses its flavor quickly over time and deteriorates into a bitter ground spice. I grow and dry Alma paprika at Heathglen Farm and sell it at the St. Paul Farmers Market. If you can’t get to the market, look for sweet Hungarian paprika and buy the freshest tin you can find. For a smoky twist, swap in half smoked paprika. Here’s how I smoke chile peppers at home.
Ingredients
Specific measurements of the ingredients are found in the recipe card below. Here is a visual of the ingredients you will need:
What to Serve with Chicken Paprikash?
Serve chicken paprikash with egg noodles, nokedli dumplings, or potatoes, or keep it keto with cauliflower rice, cauliflower mash, or a Hungarian cucumber salad.
Typical accompaniments to serve with a traditional chicken paprikash are some sort of carb. Here are my favorites:
- Jasmine rice
- Cauliflower rice
- Cauliflower Mashed “Keto Potatoes”
- Egg noodles (typical in U.S.)
- Boiled potatoes
- Dumplings (a small Hungarian dumpling called Nokedli, which is similar to German Spaetzle)
- Mashed potatoes
- Bread
- Green vegetable (like broccoli)
- Cucumber salad
Chicken paprikash (paprikás csirke) is a Hungarian dish of chicken simmered in a paprika sauce and finished with sour cream. In the US it’s also called chicken paprika. It’s the same dish.
Hungarian goulash is a beef soup or stew seasoned with paprika, with no sour cream. Paprikash is usually chicken in a thicker paprika sauce, finished with sour cream.
About 5 grams per serving (7 grams of carbs minus 2 grams of fiber), mostly from the tomatoes.
Yes. A tablespoon of paprika has only about 1 net gram of carbohydrate, and this whole recipe uses 2 tablespoons.
It’s high in protein and low in carbs. The chicken skin and sour cream add saturated fat, so for a lighter version use skinless thighs and less sour cream. If you swap in Greek yogurt, stir it in off the heat, because it curdles if it boils.
I haven’t made it this way, but my guidance would be to sear the chicken first, then cook it on low for 5 to 6 hours with the broth, tomatoes, garlic, paprika, and herbs. Stir in the sour cream and parmesan at the end, off the heat.
Not as written, because slow carb cuts dairy (the sour cream and parmesan). For a slow carb version, leave both out and serve it over lentils. See my slow carb food list for more.
Keto Chicken Paprikash (Low Carb)
Ingredients
- 3 pounds chicken thighs or legs bone-in, skin-on
- salt and pepper to taste
- 3 tbsp unsalted butter divided
- 3 cloves garlic minced
- 2 tbsp Hungarian paprika or paprika of your choice,
- 1 cup chicken broth
- 14 Ounce Diced tomatoes canned
- ¼ cup grated parmesan
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ½ cup sour cream
- fresh strips of basil optional, for garnish
Instructions
- Preheat oven to 400°F. Season chicken thighs with salt and pepper, to taste.3 pounds chicken thighs or legs, salt and pepper
- Melt 2 Tbsp butter in large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 min per side; remove from pan and set aside.3 tbsp unsalted butter
- Melt remaining 1 Tbsp butter in the skillet. Turn the heat to medium-low before adding the garlic and paprika, and stir for about 30 seconds. Paprika burns fast and turns bitter. Stir in chicken broth and diced tomatoes, scraping up brown bits from the bottom of the pan. Turn heat to medium-low and stir in parmesan, thyme, oregano.3 cloves garlic, 2 tbsp Hungarian paprika, 1 cup chicken broth, 14 Ounce Diced tomatoes, 1/4 cup grated parmesan, 1/4 tsp dried thyme, 1/4 tsp dried oregano
- Bring everything to a simmer for 1-2 minutes, stirring to combine. Return chicken to the skillet and nestle into the sauce.
- Place into oven and roast until completely cooked through reaching an internal temperature of 175°F., about 25-30 min. 165°F is safe; thighs are more tender at 175°F.After roasting, move the chicken to a plate. Whisk a ladle of the hot sauce into the sour cream, then stir it back into the skillet off the heat. Don’t let it boil.1/2 cup sour cream
- Serve with rice if you are not doing a low carb meal.
Notes
- you can substitute heavy cream for sour cream
- You can be quite generous with the sweet paprika. To get the most flavor, saute it first to release its full bouquet of aromas
- Also, be a little careful if you add cold sour cream to a hot liquid or it will curdle. Either bring the sour cream to room temperature or add it to the hot liquid slowly.
- This dish is traditionally served with dumplings, egg noodles or potatoes, but if you are on a low carb diet, it is a great dish just served up in a bowl sans carbs!