Creamy Paprika Chicken Thighs (Keto, Gluten-Free)
Creamy paprika chicken thighs is an easy and flavorful low-carb meal that's ready in under 30 minutes! Tender chicken is cooked with smoked paprika and caramelized onions, then served with a savory cream sauce.
Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons butter or sub ghee or more oil
- 1 large onion cut into 1/2-inch slices
- 1 tablespoon smoked paprika
- 4 to 5 boneless/skinless chicken thighs
- 0.25 cup dry white wine or sub chicken broth
- 1 cup whipping cream or heavy cream; for dairy-free, sub 1/2 cup coconut cream + 1/2 cup plain almond milk
- 1 teaspoon fresh lemon juice
- salt to taste
- pepper to taste
- 1 tablespoon chopped parsley optional
Instructions
- Set a large skillet over medium heat and add the oil. When it glistens, add the butter, onion slices, and paprika. Cook for 5 minutes, stirring occasionally.
- Move the onions toward the outside of the pan, creating space in the center. Place the chicken pieces in the center of the skillet. Cook for 5-8 minutes, then flip and cook another 5-8 minutes on the second side.
- When the chicken is done, transfer each piece to a plate and set it aside. Keep the onions in skillet and turn down the heat to low.
- Pour in the white wine (or broth) and let it simmer and reduce for 1-2 minutes. Stir in the cream. Heat on low for 5 min, stirring occasionally. Add a splash of lemon.
- To serve, plate chicken pieces with extra spoonfuls of sauce and onions. Garnish with chopped parsley if desired.
Notes
Creamy paprika chicken thighs is an easy and flavorful low-carb meal that's ready in under 30 minutes!