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Keto Chicken Paprikash

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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.

Chicken paprikash recipe with stovetop, instant pot, and slow cooker cooking method options.

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. Itโ€™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 dinnerโ€™s most important traditional elements: chicken, paprika, onion, and cream sauce. Youโ€™ll love it!

A skillet of keto chicken paprikash garnished with herbs.

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 Appโ€™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. 

Youโ€™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 itโ€™s worth buying a high-quality option. If youโ€™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 gumXanthan gum guarantees a thick sauce with no flour or cornstarch. The simmer time reduces the sauce but doesnโ€™t make a thick gravy-like finish. If you donโ€™t mind a slightly thinner liquid, itโ€™s fine to omit the thickener if desired.

Chicken leg in a white bowl with rice and paprika.

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 sautรฉ 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 โ€œSAUTEโ€ function on the Instant Pot. Add butter and onion. Sautรฉ 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 โ€œMANUALโ€ 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 โ€œSAUTEโ€ 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.
Keto chicken leg served over rice garnished with herbs on a white bowl.

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

Is chicken paprikash spicy?

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.

What does chicken paprikash taste like?

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.

Can you freeze chicken paprikash?

Sometimes recipes with dairy foods like sour cream donโ€™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.

How to make chicken paprikash in a slow cooker?

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.

How to make instant pot chicken paprikash?

Chicken paprikash in the instant pot is easy! First, sautรฉ the butter and onion, then add spices. Next, sear the chicken legs in batches until golden brown on both sides. Then cook on โ€œMANUALโ€ 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.

A seasoned keto chicken leg served over rice, garnished with fresh herbs.

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:

Chicken legs in creamy paprika sauce wooden background.

More Keto Chicken Dinners

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

Other ideas include:

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

Chicken legs in creamy paprika sauce wooden background.

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

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
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner
Cuisine Traditional
Servings 6
Calories 416 kcal

Ingredients
 
 

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 sautรฉ 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, ยฝ teaspoon salt, ยผ 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.
    ยฝ cup sour cream, ยฝ 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 โ€œSAUTEโ€ function on the Instant Pot. Add butter and onion. Sautรฉ 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, ยฝ 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 โ€œMANUALโ€ for 12 minutes on high, with the vent valve in the sealed position.
  • Whisk sour cream and optional xanthan gum in a small bowl.
    ยฝ cup sour cream, ยฝ teaspoon xanthan gum
  • After the cycle finishes, manually release the pressure, unlock the lid, and add the sour cream.
  • Return to the โ€œSAUTEโ€ 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, ยฝ teaspoon salt, ยผ 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.
    ยฝ cup sour cream, ยฝ 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.

Tried this recipe?Please leave a review and share with me!

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13 Comments

  1. 5 stars
    Made this with chicken leg quarters and absolutely loved it. Something different than the usual chicken dinner but still really easy to throw together.

    1. Hi Gina, yes just enough difference and easy enough for busy weeknights. Happy you enjoyed the recipe.

  2. 5 stars
    I love that your low carb version is still creamy and popping with flavors from spices. Absolutely delicious Chicken Paprikash recipe! Thank you for sharing it.

  3. 5 stars
    I made this tonight and it was so delicious! I added some mushrooms, which was a nice touch. The chicken was so tender, and it’s really easy to make.

    1. Thank you for the review, Jane. Glad the recipe proved to be easy and tasty…good add with the mushrooms, love hearing how substitutions turn out for our readers.

  4. 5 stars
    This was my first time trying out a Hungarian dish and I loved it! The chicken legs came out so tender and full of flavour. I followed the xantham gum tip as well and wow the thickness of the sauce was unbelievable thank you for that.

  5. 4 stars
    I made this in the crockpot and it was done after about 3.5-4 hours on low. The meat had completely fallen off the bone and I had to pick out all of the small tendons and cartilage that had broken off. Other than that, the flavor was absolutely delicious! Also, I would recommend a little more than a 1/2 cup of sour cream if you want your sauce to thicken up. Mine was still kind of runny.

  6. 5 stars
    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.

    1. 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!

  7. 5 stars
    This recipe was full of flavor. Iโ€™m not even the biggest paprika fan, but because my husband is I decided to try it. The outcome isnโ€™t overwhelming and spicy. Itโ€™s actually a really nice blend. I think anyone would like it!

4.92 from 12 votes (4 ratings without comment)

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