Keto Chicken Paprikash Recipe
Cook Time: 45 Minutes
Phase: Phase 1
2 tablespoon Unsalted Butter Stick
2 medium (4-1/8" long) Scallions or Spring Onions
1 tsp Garlic
0 3/4 tsp Crushed Red Pepper Flakes
1 1/2 tbsp Paprika
32 oz Chicken Breast Meat and Skin (Broilers or Fryers)
2 cup Mushroom Pieces and Stems
0 3/4 cup Tap Water
0 3/4 tsp Salt
0 29/48 each Bay Leaf
0 1/2 cup Sour Cream (Cultured)
1 tsp Thick-It-Up
- Melt butter in a large skillet or Dutch oven set over high heat. Add chopped scallions and minced garlic; sauté until softened, about 2 minutes. Stir in red pepper flakes and 1 Tablespoon paprika; sauté until fragrant, about 30 seconds.
- Add chicken pieces, skin side down, and sear 3 minutes. Add mushrooms, water, salt, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 45 minutes; turn chicken halfway through.
- Transfer chicken to a plate. Spoon off fat from sauce and discard. Remove and discard bay leaf. Increase heat to high and boil liquid until reduced to about 1 cup, 5 minutes.
- Remove from heat and gradually stir in sour cream, thickener, and remaining 1/2 tablespoon paprika. Reduce heat to medium-low and bring sauce to a simmer, stirring constantly. Return chicken to pot and simmer until heated through.
Find this recipe and more in the New Atkins For a New You Cookbook!
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