• Keto Gourmand

Keto chicken paprikash

For this delicious dish, of Hungarian origin, I prefer chicken breast but you can also use the whole cut chicken (breasts, thighs, wings).

Low Carb Keto chicken paprikash with mashed cauliflower


• 500 g boneless chicken breast, whole or diced

• 2 tbsp olive oil

• 1 small onion, chopped • 2 garlic cloves

• 1 bell pepper, diced

• 1 hot chili pepper (optional)

• 1/2 celery stalk, chopped

• 50 ml wine (optional)

• 2 tbsp tomato puree

• 350 ml of water

• 1 tbsp mascarpone or cream

• Seasoning: salt, 2 tsp paprika, 1/2 tsp pepper, a pinch of bay leaf


• Heat 2 tbsp olive oil in your non-stick pot and brown the chicken on all sides. Set aside on a plate

• Add the chopped onions to the pot and saute for a few minutes, until soft. Add the garlic and fry for a minute more.

• Add the chopped celery, chili, and bell pepper and saute for a minute or two.

• Return the chicken to the pot and add 50 ml of wine, 2 tbsp of tomato puree, and water. Once it boils, add the seasoning, covers with a lid, and simmer on low for about 40 minutes, until the chicken is soft (depending on the size of the chicken).

• Once the chicken is cooked, add in 1 tbsp of mascarpone or cream and stir until combined.

• Serve with cauliflower mash, cooked veggies, or low carb pasta.

Enjoy ❤️


Yields: 4

Per serving: 1

Calories: 243 I Net Carbs: 4 g I Total Carbs: 5 g I Fat: 12 g I Protein: 28 g

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