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Chicken Thighs in Paprika Cream Sauce

laura
This Chicken Thighs in Paprika Cream Sauce is a great recipe that is light and delicious and will keep you on your keto diet but make you feel like you are cheating. 
Course Dinner
Cuisine American
Servings 4
Calories 208 kcal

Ingredients
  

  • 4 Bone in and Skin on Chicken Thighs
  • 2 tbsp. Olive oil
  • 2 tsp. Paprika
  • ½ Small onion
  • 1 Yellow bell pepper chopped
  • 3 Cloves garlic
  • ¼ c. Heavy whipping cream
  • ½ c. Chicken broth
  • 2 c. Baby spinach
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees.
  • Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.
  • Place the chicken thighs into the heated oil skin side down. Apply salt and pepper to taste to the chicken.
  • Add 1 teaspoon of the paprika to the chicken thighs. Sear the chicken for 3-4 minutes on each side to get it browned and the skin a bit crispy.
  • Remove the chicken from the skillet and set aside, keeping warm.
  • Add the chopped onion and peppers to the same skillet.
  • Toss in the 3 cloves of garlic. Cook the onions, peppers and garlic for several minutes until the vegetables begin to soften.
  • Sprinkle in the other teaspoon of paprika, stirring to combine well.
  • Pour in ¼ c. heavy whipping cream.
  • Mix in ½ c. chicken broth. Stir to combine the ingredients.
  • Place the chicken thighs back into the skillet, and spoon some of the sauce over top of them. Place the skillet into the oven for 15-20 minutes until the chicken is cooked through.
  • Toss 2 cups of baby spinach into the skillet and stir to cook it down until the spinach is just wilted.
  • Spoon the sauce over the chicken thighs and serve with your favorite keto friendly side dish.
  • Enjoy!