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.
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!
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!
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
- Serving Size: 1 chicken thigh and about 2 Tbsp gravy
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!
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