Keto Paprika Creamed Chicken
This low-carb, high-healthy protein Keto Paprika Creamed Chicken is abundant and luscious with a hint of seasoning. Made in a solitary frying pan, this recipe is fool-proof and can be worked up in no time.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Servings 4
Calories 274 kcal
3 tbsp olive oil 2 tbsp Spanish smoked paprika 4 medium boneless, skinless, chicken breasts 2 tbsp lemon juice 1 tbsp maple syrup Salt and pepper to taste 2 tbsp minced garlic
Preheat the oven to 350 F, then prepare the chicken breasts by patting them with a paper towel to dry them.
Cut the chicken into pieces or quarters.
In a small bowl, add 3 tbsp. olive oil, 2 tbsp. smoked spanish paprika, 2 tbsp. lemon juice 1 tbsp. maple syrup, and 2 tsp. Minced garlic.
Season chicken pieces with salt and pepper on both sides.
In a casserole dish, spread about a third of the sauce to the bottom of the pan.
Add all the chicken pieces to the casserole and rub them into the sauce while they are set.
Add the rest of the sauce to the top of the chicken and rub well. Make sure to cover each piece.
Put it in the oven for 30-35 minutes. Once cooked through, roast for an additional 4-5 minutes.
Let it cool for 4-7 minutes.
Served with cream cheese spinach!
Keyword Keto Paprika Chicken, Keto Paprika Creamed Chicken, Paprika Creamed Chicken