Keto Paprika Creamed Chicken
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Total Time
45 mins
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Servings
4 servings
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Calories
552 kcal
Keto Paprika Creamed Chicken
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Paprika Chicken:
- 2 tablespoon avocado oil
- 24 ounce chicken thighs boneless, skinless
- ½ teaspoon herbes de provence
- 2 teaspoon garlic chopped, fresh
- 1 tablespoon paprika
- 1 cup chicken stock
- ½ cup heavy cream
- salt to taste
- black pepper to taste
Roasted Cauliflower:
- 3 tablespoon olive oil
- 16 ounce cauliflower florets
- 1 ½ teaspoon paprika
- salt to taste
- black 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!
Notes
- 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 Information
Show Details
Calories
552kcal
(28%)
Fat
44.5g
(68%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Fat | 44.5g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
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