Keto Paprika Creamed Chicken
This makes a total of 4 servings of Keto Paprika Creamed Chicken. Each serving comes out to be 552 calories, 44.5g fats, 6g net carbs, and 33.7g protein.
Ingredients
Paprika Chicken
- 2 tablespoon avocado oil
- 24 ounce boneless, skinless chicken thighs
- ½ teaspoon herbes de provence
- 2 teaspoon fresh garlic sliced
- 1 tablespoon paprika
- 1 cup chicken stock
- ½ cup heavy cream
- salt and pepper to taste
Roasted Cauliflower
- 3 tablespoon olive oil
- 16 ounce cauliflower florets
- 1 ½ teaspoon paprika
- salt and 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!
Nutrition
Calories: 552kcalProtein: 33.7gFat: 44.5g