Chicken Paprika with Sour Cream Gravy (Low Carb and Gluten Free)

This is one of the best baked chicken recipes I’ve ever created or tasted. It’s also one of the easiest to make! Only slightly more complicated than the Easy Cajun Chicken Recipe (you have to sprinkle on 3 ingredients instead of just one), it’s even more flavorful and decadent tasting.

keto friendly chicken recipe from Mellissa Sevigny at I Breathe I'm Hungry[pinterest text=”Easy Baked Chicken Paprika with Sour Cream Gravy – a low carb and gluten free recipe from” layout=”horizontal” image=””]
The pan gravy is made simply by whisking in some sour cream, and it’s got to be one of the most delicious things I’ve ever tasted. Seriously, I can’t say enough about how mouthwatering this low carb chicken recipe is. The fact that it takes less than 5 minutes to assemble, and then you just throw it in the oven while you go about your business is even more awesome!

Easy low carb chicken recipe from mellissa sevigny at I Breathe I'm Hungry

[pinterest text=”Easy Baked Chicken Paprika with Sour Cream Gravy – a low carb and gluten free recipe from” layout=”horizontal” image=”×950.jpg”]
I use chicken thighs because the skin gets nice and crispy, while the meat stays tender and melts in your mouth.

This gravy is where it’s at though – a true thing of beauty!  Silky and rich, it takes on the flavor of the chicken, the paprika and onion powder, and then the slight tang of the sour cream just brings it all together.  I may never thicken gravy with anything but sour cream from now on – it’s that amazing!

low carb and gluten free baked chicken recipe from mellissa sevigny at I Breathe I'm Hungry

[pinterest text=”Easy Baked Chicken Paprika with Sour Cream Gravy – a low carb and gluten free recipe from” layout=”horizontal” image=”×950.jpg”]

Easy Chicken Paprika w/ Sour Cream Gravy (Low Carb and Gluten Free)

Yield: 4 servings

Serving Size: 1 chicken thigh and about 2 Tbsp gravy

Easy Chicken Paprika w/ Sour Cream Gravy (Low Carb and Gluten Free)

A super easy and incredibly delicious low carb and gluten free baked chicken recipe featuring paprika and sour cream.


  • 4 large chicken thighs (bone in and skin on)
  • 2 Tbsp Hungarian Paprika
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/4 cup sour cream


  • Mix the paprika, onion powder and salt together in a small bowl. Season the chicken thighs generously with the mixture. Place the thighs on a parchment lined (optional but helps with clean up) baking sheet. Roast at 400 degrees (F) for about 40 minutes. Remove the chicken from the pan and pour the juices into a small bowl. Whisk in the sour cream until smooth. Serve the gravy warm alongside the chicken.


Approx. nutrition info per serving: 384 calories, 31g fat, 1g net carbs, 33g protein

I predict that this recipe will be a huge crowd favorite – and you can expect to see it in Week 2 of our 7 Day Keto Meal Plan series!

Want to join us? Get caught up by checking out Your 3 Day Keto Kickstart and Meal Plan or jump right in with the Week One 7 Day Keto Meal Plan!

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  1. Teresa says

    I can’t tell you how amazing all your recipes look… I am gearing up to start with a bunch of your recipes! Thank you for sharing this with all of us. Much appreciated!!!

  2. JQ says

    Sounds delish! I have some boneless, skinless thighs that I bought on sale. Any thoughts on how to adjust the cooking time/temp for those?

  3. Joy says

    Does it have to be Hungarian Paprika? Can I use Smoked Paprika or any other paprika I may already have in my spice cabinet?

  4. Barefootcookingirl says

    I am sitting at my desk, it’s 8: a.m. and I’ve been here since 6:00 a.m…….
    and I am drooling….can’t wait to try this one! Gonna hafta be tonight!
    Crispy chicken, sour cream gravy, what’s not to love about that?! And I plan to serve it with cauliflower/kale faux colcannon (mash).
    Thank you for this recipe IBIH!

  5. Redeyedtreefr0g says

    Ooh ooh! My husband has MADE THIS before! Go us! Sour cream has become one of my new favorite things, it just makes everything so creamy and delicious.

    He’s also figured out how to make a cheese sauce without using rue :)

      • Redeyedtreefr0g says

        Sorry it took so long to get him to write this down. The original sauce I recalled had cream cheese, but he said that one tended to separate too much, which is why he came up with this one:

        1 tbsp minced garlic
        1 cup stock (chicken beef, vegetable, whatever)
        1/2 cheese
        no powdery seasonings

        saute garlic, add stock and simmer, add cheese slowly while whisking. cook on medium heat until desired thickness.

        I’m sorry I didn’t get pictures. We just ate this sauce over grilled cauliflower because apparently JUST crispy delicious bratwurst does not a meal make. I can attest that reheating (in the microwave) caused my cheesy cauliflower to have standing oils in it, but it mixed back in just fine with a stir or two, and on keto that delicious oil is needed anyway.

  6. says

    This is dinner tomorrow. Love your recipes!
    I bought your cookbook from Anazon, but did not see the special offer for your e-zine until now. Is there still a way for me to get your e-zines? I would love to have those recipes.

  7. Lia says

    I have the same question about subbing in sweet or smoked paprika, plus, if you are doubling the recipe, how much longer (if at all) should you roast the chicken? I can tell four thighs will not be enough for my family – it looks too good! Thanks!

  8. barb says

    Lookas good, but I haven’t been able to find a sour cream without carageenan in it. It’s a toxic substance and we really don’t want it in our bodies. I’ll keep looking.

    • says

      I haven’t actually looked at the sour cream label I use to check it, but I noticed that even some of the organic heavy whipping cream companies are using carageenan now, which I REALLY don’t like. If you find one, let us know, OK?

  9. Dani says

    Made this immediately, and it was delicious. I didn’t have any sour cream, so I basically used a pat of cream cheese and some chicken broth to thin it out. I’ll definitely try it again once I have sour cream on hand, but this substitute worked well for me. Thanks for the great recipe!

  10. Jan says

    I made this for dinner last night, and just had another thigh and some broccolini for lunch. It was great! I’ll probably be having it for lunch again tomorrow. Thanks for a great recipe!

  11. Katy says

    Oh my goodness, this was SOOOO good and SOOOO simple! Two of my favorite things! Even my picky kids enjoyed it, so thank you very much. :)

  12. says

    I made this yesterday, and it was wonderful, even with regular paprika, with a little microwaved cauliflower on the side. My son and I had it for dinner, then I had the leftovers for lunch today. I used a square, nine-inch silicone baking pan, which was the perfect size for four chicken thighs and was super easy to clean up.

    Then it occurred to me that I can use pretty much any spice mixture or sauce for this. For example, I have some Indian “Madras” curry paste in the fridge.

    I also have some green salsa (lower in carbs then regular red salsa) — though I plan to add some cheddar cheese for the last few minutes of baking.

    Hmmm… if I have boneless chicken breast fillets, I can adapt your Chicken Pesto recipe the same way… ( … oh, the possibilities! Thank you for broadening my chicken cooking repertoire by 1000% with one post!

  13. Frank weir says

    Great recipe Melissa. Used Greek yoghurt in place of sour cream. Wonderful. We love the added tartness with the yoghurt. Made your banana microwave desserts too. Wonderful dinner. Many thanks for all your efforts.

  14. says

    Wow cooked this up today, tasted great! I only had skinless chicken thighs in the fridge and it came up pretty tasty although I think next time I would bake it a little bit longer as the real crispy bits tasted the best! Thanks for the recipe

  15. Dancingtigga says

    Wow Mellissa you really out did yourself this time! Simple and incredibly tasty! I did a full roast chicken, gravy was lush, kids loved it….we served it with some diced celeriac pan fried in butter and some sweet January King cabbage – perfect winter grub! Thanks!!

  16. Fawn says

    Hi Melissa, I just wanted to let you know I tried this the other night and everything was really, really tasty. I’m not a fan (at all) of dark meat (chicken thighs) and I thought I’d give it a try with skin-on chicken but didn’t have any and didn’t want to make a trip to the store so, rebel that I am, I made it with skinless, boneless chicken breast. I heated some coconut oil in my baking pan first to give it some crispness & facilitate some browning & drippings in the pan for the gravy & it worked beautifully. Just fyi, in case you wondered, the chicken did not have any of the coconut taste from the oil. I did a sort of filet of the breasts so they weren’t as thick as the thighs so they didn’t take the full 40 minutes, 30 minutes I think is what it took. (After removing the breasts from the pan I added a little hot water to the pan to get all that flavor off the bottom).The gravy was like a miracle happening in my kitchen. I couldn’t believe how just the sour cream transformed my drippings into a gravy-like consistency and so, so yummy! Thanks you for sharing.

    • says

      Hi Fawn, so glad you liked this and thanks so much for sharing your stove top method with the chicken breasts! I was wondering how that would work but hadn’t had a chance to experiment with it yet – I really appreciate you taking the time to let everyone know that it works great so they have options!

  17. Kelly says

    Oh my God! I ate this with cauliflower mash. This is so so so good. I wanted to lick my plate. I didn’t have Hungarian paprika so I used half regular and half smoked. It needed a little more salt for me but I eat a lot of salt. 6 stars

  18. Allie says

    I’ve been looking for a good paprika gravy recipe since having this dish in Hungary and now I can have it again. It is absolutely delicious and find that I like it on many things. Thank you so much for this recipe!

  19. Miyani says

    Hi Mellissa!

    I’m actually in the process of making this now – the chicken just came out of the oven, and looks fantastic!

    I wonder if you could share how much “chicken juice” you usually get with this, that you can then use for gravy. I really only got a tiny amount, so the “gravy” is just super mildly flavored sour cream. I’m attempting to fill it out with chicken broth, but so far it doesn’t taste like much but sour cream.

    Any hints on how to treat it a little better next time, if I end up with the same amount of juice? Thanks!

    • says

      Did you use chicken thighs or a different part of the chicken? If you used thighs you should have gotten a lot of juice, and if you didn’t then maybe they didn’t cook long enough or they were super lean. Also the paprika and onion powder should have flavored the existing broth and thus the gravy – if you have to supplement with chicken broth again, you may want to try adding a little more paprika and onion powder to your gravy to bump up the flavor!

  20. Dawnab says

    I grew up in a neighborhood with a Hungarian population. They will debate with you how the spice is pronounced, LOL, but I fondly remember this dish, it’s on tonight’s menu, excited about it.

  21. bridget says

    excuse me, but i am an inexperienced cook and i have never made gravy.. do you have to pour or strain any of the fat from the drippings before whisking in the sour cream? do you have to heat this after whisking the sour cream to warm or bring it to a boil?

    • says

      No need to strain it Bridget – all of that stuff is the flavor you want! Just whisk it in – you don’t have to cook it after either – just heat it gently if it’s gotten cold. Enjoy!

  22. Naomi says

    Looks really delicious! I’m just trying out some keto recipes to see if I can find enough to keep me satisfied. (not a problem on your blog!!) However, a lot of the chicken recipes call for wings or thighs. I am not fan of wings. (yes, here you have met your first one). Also I only like white meat. Yes… I know that the keto promotes more fat which the dark meat, especially with the skin, provides. That said…do you have suggestions for using white meat as far a cooking times or nutrition values go?
    Thank so much for all the time & effort you put in for us!!!!

    • says

      I don’t know what the nutrition value is with white meat, but you can bake it for a much shorter time, or even saute it in a pan. You won’t get the same kind of juices or flavor from a chicken breast as with a skin on leg or thigh, so not sure how the gravy would work out either. If you pan fry it in some butter and then add the sour cream you might be ok – and definitely with the sauce there would be enough fat to make it keto friendly. Enjoy!

  23. says

    Melissa. Melissa, Melissa, Melissa. Thank you. I just made this (accompanied by your pan roasted radishes!) and it was one of the EASIEST dinners I’ve ever made. And it was one of the most delicious. Add in that it’s ridiculously healthy AND budget-friendly to boot? I cannot thank you enough. This is going into a permanent place on our rotation. Thank you, again, for all you do.

    • says

      So glad you liked this Kaitlin – it’s still one of my favorites!!! And no worries on the spelling of my name, I’m used to it because it’s so nontraditional with the two L’s (thanks Mom.) ha ha!

  24. Sybil says

    Made this today..YUM! Crispy skin, creamy sauce & fantastic flavor! Just getting started with low carb gluten free. So glad I found your page! :)

  25. Norah says

    I went to the store specifically to buy skin on-bone in chicken thighs, and because I was in a rush, I picked up skinless/boneless. I didn’t notice till I saw the package peeking out of the bag on my drive home. Anyway, I made the recipe anyway. I dipped the thighs in melted butter, then seasoned both sides. Baked them at 350 for about 20-25 minutes. I made the sour cream gravy as directed and it turned out wonderfully! I can’t wait to make it again with the proper chicken thighs…but for anyone wondering about the boneless/skinless thighs, I just wanted to put them at ease. I will definitely make these again (the right way!)

  26. Elissa says

    This is very easy to make and delicious. The gravy is to die for! (I’m a big sour cream fan any way). I just used the left over gravy in place of sour cream with the No Chop Chili. Yummmmm. Thanks for ANOTHER great recipe!

  27. Kathy says

    This is similiar to a recipe my family has been making for decades. There are several differences though. We roast the chicken with chicken broth after it’s been seasoned with paprika and salt. We cook the whole onion in butter until slightly browned. The gravy is made with the broth and thickened. Served with traditional bohemian bread dumplings

  28. M. Chen says

    I want to thank you for this superb recipe! I wasn’t TOO big a fan of the gravy but my roommates completely loved it and asked for seconds! The chicken skin was crispy while the chicken remained moist. The seasoning blend was perfect. I served it with cauliflower rice. This dish is sort of like the easy, no effort homestyle chicken paprikash I was served by a family that I was staying with while in Prague. It certainly brought up plenty of amazing memories! Hard to believe that a meal this simple exists and that it’s low carb too ;)

  29. Katy says

    Just wanted to stop by and leave a message. I use this recipe twice a month, often on chicken drumsticks (skin on). It is such a simple, simple thing! I love to make a batch of drumsticks to toss in my lunches for the week.

  30. Olly says

    So I stumbled across this on Google and not only am I now loving chicken thighs (always went for skinless breasts before I realised I needed more ways to get fat in my diet) but this recipe turned out great first time around.

    The gravy was tasty too and mixed with some veg gave it a nice flavour. I did it for 40 mins but will probably do it for 32-35 next time. Only used a tablespoon full of sour cream and chives which was perfect for me and two chicken thighs. Others will be eaten tomorrow for lunch or dinner.

    Thanks for introducing me to an easy, low carb recipe that tastes fantastic:-)

  31. Morgan says

    So, I made this for dinner tonight, and let me say that it is one of my favorite low carb recipes I’ve made. It is DELISH. I was out of onion powder and only had regular and smoked paprika, so I subbed garlic powder and did half of each kind of paprika and it was amazing. Thank you, thank you, THANK YOU!

  32. Cindy says

    Sauteed some mushrooms and put them on top of the chicken before spooning on the sour cream gravy. My daughter didn’t realize she shouldn’t skin the thighs, and did so out of habit. We cooked it using convection and it was just fine – moist and delicious. Fantastic recipe that we’re definitely adding to the rotation!

  33. Debra says

    made this for dinner last night we actually used 6 thighs so I doubled the paprika and also doubled the sour cream it was amazing def will be making again

  34. says

    Here in Lafayette, Indiana we have a new store called Fresh Thyme – kind of like a Trader Joe’s but more produce and less processed stuff.
    They have a GREAT Heavy Whipping Cream that has no additives!!! NO Carageenan!! I can’t remember the name and I’m out of it right now, in fact getting ready to head out there shortly :) but it’s an organic brand. I’ll let you know later.

  35. Janet Theilen says

    This is fantastic! I used 1/4 cup 2% Greek Yogurt, which only adds 2.5 carbs to the entire dish, and exchanged the salt for seasoned salt. It truly is amazing! Thank you for this great recipe!

  36. Courtney says

    Am I missing something? I am not sure how you came up with numbers for calories and fat? I’m only coming up with 95calories and 5g of fat……please and thank you! Sounds great can’t wait to make this tonight!


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