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

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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

 
 
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

 
 
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

 
 

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.

Ingredients

  • 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

Instructions

  • 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.

Notes

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. Jan
    Jan01-14-2014

    Ooh! This looks delicious! Weekend shopping will definitely include chicken thighs and sour cream! Thanks!

  2. Teresa
    Teresa01-14-2014

    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!!!

  3. JQ
    JQ01-14-2014

    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?

    • Mellissa Sevigny
      Mellissa Sevigny01-14-2014

      Sorry, no. I don’t think they’ll roast very well without skin – maybe saute them and then add the sour cream and simmer.

      • JQ
        JQ01-14-2014

        Thanks for your reply! Maybe I’ll just save them for another recipe. This one looks too good to mess up :)

  4. Britt @ One&20
    Britt @ One&2001-14-2014

    I was literally JUST looking for sour cream gravy recipes. Thank you! I am making this soon!

  5. Joy
    Joy01-14-2014

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

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      Hi Joy, you can use any paprika – smoked paprika would be great, will just have a slightly different flavor! Enjoy!

  6. Kalyn
    Kalyn01-14-2014

    Definitely looks like a winner.

  7. Amanda
    Amanda01-14-2014

    This looks amazing!

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      Thanks so much Amanda – surprisingly delicious for so simple a dish!

  8. Barefootcookingirl
    Barefootcookingirl01-15-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      Thanks so much Brenda! I LOVE this recipe, and I also love cauliflower colcannon – sounds like a match made in heaven! Hope you enjoyed it!

  9. Redeyedtreefr0g
    Redeyedtreefr0g01-15-2014

    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 :)

    • Maria
      Maria01-15-2014

      (trying again) How? How? Please? And thank you :)

      • Mellissa Sevigny
        Mellissa Sevigny01-16-2014

        Not sure how they do it or if they will see your comment and respond Maria, but here is a cheese sauce I make low carb and with no flour!

        • Maria
          Maria01-19-2014

          Thanks so much! This is earmarked for many enjoyable recipes :)

      • Redeyedtreefr0g
        Redeyedtreefr0g01-18-2014

        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.

        • Maria
          Maria01-19-2014

          OOOOOOO, thanks for this. Will definitely have to try this one as well.

        • Mellissa Sevigny
          Mellissa Sevigny01-19-2014

          Thanks for posting this! I’m assuming you mean 1/2 cup of cheese – like cheddar or something like that? Just checking in case anyone wants to try it out!

          • redeyedtreefr0g
            redeyedtreefr0g01-21-2014

            YES! Half a cup, sorry. Cheddar works well. Colby doesn’t melt, it just turns into colby cottage-cheese-like stuff.

          • Mellissa Sevigny
            Mellissa Sevigny01-21-2014

            Great, thanks for the tips!

  10. Kevin @keviniscookin
    Kevin @keviniscookin01-15-2014

    The photography is really well done and this sounds like an amazing recipe. I will be trying it out for sure. Looks delicious Mellissa.

  11. Mary Anne
    Mary Anne01-15-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-16-2014

      Forward me your amazon email receipt to mellissa(at)ibreatheimhungry.com and I’ll be happy to email you the ezines! Thanks!

  12. Lia
    Lia01-15-2014

    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!

  13. Kelly
    Kelly01-16-2014

    I’ll have to make this with creamy cauliflower mash.

  14. barb
    barb01-17-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      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?

      • Mandy
        Mandy04-07-2014

        Daisy brand. Ingredients: Grade A cultured cream.

        And it’s usually only 99 cents for 8oz at my grocery store.

        Heavy whipping cream seems to impossible to find without carageenan in it! Ugh!

  15. Dani
    Dani01-18-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      Thanks for the cream cheese idea Dani – sounds like a great substitute for the sour cream in a pinch! Glad you liked it, thanks for taking the time to let me know! :)

  16. Jan
    Jan01-18-2014

    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!

  17. Katy
    Katy01-18-2014

    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. :)

    • Mellissa Sevigny
      Mellissa Sevigny01-19-2014

      If it passes the picky kids (and husbands) test, then I’m always thrilled Katy! Thanks for letting me know and I’m so happy it was a hit with the whole family!

  18. Karyn Able
    Karyn Able01-20-2014

    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… (http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html) … oh, the possibilities! Thank you for broadening my chicken cooking repertoire by 1000% with one post!

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2014

      You really can do this a million different ways Karyn – so glad you liked it!!! I’ve got a curry coming up soon – love them!!!

  19. Frank weir
    Frank weir01-21-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-21-2014

      You’re so welcome Frank, thanks for taking the time to let me know you enjoyed it! Love the greek yoghurt idea too, might try that myself in a future batch – thanks for sharing!

  20. Rob Hansford
    Rob Hansford01-23-2014

    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

  21. Dancingtigga
    Dancingtigga01-23-2014

    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!!

  22. Fawn
    Fawn01-23-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      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!

  23. Kelly
    Kelly02-12-2014

    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
    !

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      Thanks Kelly – it’s amazing how so few ingredients can come together to make something that tastes SO DELICIOUS!!! Glad you liked it and thanks for letting me know! :)

  24. Allie
    Allie03-08-2014

    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!

  25. Cheryl
    Cheryl03-19-2014

    Can’t pin this … get error saying it can’t fetch the image (for both of them)

  26. Miyani
    Miyani03-21-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny03-23-2014

      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!

  27. Brittany
    Brittany04-07-2014

    Just had this for dinner and YUM! I used smoked paprika. My husband is on his second helping now!

  28. Dawnab
    Dawnab04-11-2014

    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.

  29. bridget
    bridget06-03-2014

    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?

    • Mellissa Sevigny
      Mellissa Sevigny06-03-2014

      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!

  30. bridget
    bridget06-03-2014

    does chicken need to be flipped and if not should it be cooked skin side up or down?

    • Mellissa Sevigny
      Mellissa Sevigny06-03-2014

      No need to flip it Bridget, and cook it skin side up so it will get nice and crispy on top!

  31. Kylee
    Kylee06-06-2014

    Made this last night and it was outstanding. Thank you!

  32. Naomi
    Naomi06-12-2014

    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!!!!

    • Mellissa Sevigny
      Mellissa Sevigny06-13-2014

      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!

  33. Kaitlin Vincent
    Kaitlin Vincent08-20-2014

    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.

    • Mellissa Sevigny
      Mellissa Sevigny08-21-2014

      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!

  34. Kaitlin Vincent
    Kaitlin Vincent08-20-2014

    Aaaand sorry for misspelling your name. Awkward. *Mellissa. :)

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