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Chicken Thighs in Paprika Cream Sauce

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. 
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Servings: 4
Course: Dinner
Cuisine: American
Calories: 208
Ingredients Method

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

Method
 

  1. Preheat the oven to 400 degrees.
  2. Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.
  3. Place the chicken thighs into the heated oil skin side down. Apply salt and pepper to taste to the chicken.
  4. 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.
  5. Remove the chicken from the skillet and set aside, keeping warm.
  6. Add the chopped onion and peppers to the same skillet.
  7. Toss in the 3 cloves of garlic. Cook the onions, peppers and garlic for several minutes until the vegetables begin to soften.
  8. Sprinkle in the other teaspoon of paprika, stirring to combine well.
  9. Pour in ¼ c. heavy whipping cream.
  10. Mix in ½ c. chicken broth. Stir to combine the ingredients.
  11. 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.
  12. Toss 2 cups of baby spinach into the skillet and stir to cook it down until the spinach is just wilted.
  13. Spoon the sauce over the chicken thighs and serve with your favorite keto friendly side dish.
  14. Enjoy!