Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Low-Carb Chicken Paprikash Stew

4.5 stars, average of 99 ratings

This post may contain affiliate links, see our disclaimer.

Low-Carb Chicken Paprikash StewPin itFollow us 148.4k

I adore paprika, especially smoked paprika.

My autoimmune condition makes most spices out of the question for me so being able to indulge in this rich, smoky dish is a real delight.

I used skinless and boneless chicken thighs, for ease of cooking, but you can use whatever you prefer. Just remember that you need slightly longer cooking time for bone-in thighs. You can even use skin-on chicken drumsticks for an extra boost of flavour like we used in our Easy Paprika Chicken Recipe.

This dish is easy and quick to put together and leaves you with time to relax and put your feet up while it cooks.

You can serve this comforting Hungarian classic stew with cauliflower rice or shirataki rice that can be prepared using this method. For a quick low-carb one-pot meal, simply add the rice into the stew and cook for a few minutes. Enjoy!

How to Make Chicken Paprikash in the Instant Pot

If you have the Instant Pot, you can easily make this low-carb meal by using the Saute program until step 4 (browning all of the ingredients for a few minutes and adding the stock). Then press cancel and close with a lid. Set to Manual, high-pressure, vent valve in the sealed position, and set to 12 minutes. After 12 minutes, manually release the pressure. Open the Instant pot and follow the recipe from step 5 (adding sour cream, heavy whipping cream and xanthan gum) and use the Saute program to finish it. Easy peasy!

Suggested sides

Note: Xanthan gum or glucomannan powder are used for thickening but can be skipped if you can't tolerate either. Glucomannan powder is the same ingredient that is found in shirataki noodles and is generally well tolerated.

Hands-on Overall

Serving size excludes sides

Allergy information for Low-Carb Chicken Paprikash Stew

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, excludes sides)

Net carbs2.8 grams
Protein31.7 grams
Fat45 grams
Calories543 kcal
Calories from carbs 2%, protein 23%, fat 75%
Total carbs4 gramsFiber1.2 gramsSugars2.3 gramsSaturated fat13.5 gramsSodium121 mg(5% RDA)Magnesium64 mg(16% RDA)Potassium457 mg(23% EMR)

Ingredients (makes 6 servings)

  • 1 kg chicken thigh fillets (you can use bone in or boneless) (2.2 lb)
  • 1 small yellow onion, sliced (g/ oz)
  • 1 red bell pepper, sliced (g/ oz)
  • 1 1/2 cups chicken stock (360 ml/ 12 fl oz)
  • 1 tbsp sweet paprika powder
  • 1 tsp smoked paprika powder
  • 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
  • 1/2 cup sour cream (115 g/ 4 oz)
  • 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
  • 1/2 tsp xanthan gum or glucomannan powder
  • 2 tbsp fresh parsley, finely chopped


  1. Peel and slice the onion. Finely slice the bell pepper.
    Low-Carb Chicken Paprikash Stew
  2. Heat half of the oil in a heavy pan or a Dutch oven. Add the onion and pepper to the pan and cook quickly over a high heat, until softened. Remove from pan and set aside in a bowl.
    Note: For Instant pot instructions, check the tips in the recipe description above.
    Low-Carb Chicken Paprikash Stew
  3. Place the rest of the oil in the pan and sear the chicken fillets, in batches, until they are browned on the outside. Sprinkle with sweet and smoked paprika and stir to coat well.
    Low-Carb Chicken Paprikash Stew
  4. Return the onions and peppers to the pot and add the chicken stock. Simmer for 30 minutes.
  5. Mix the cream, sour cream and xanthan gum in a small bowl and add to the chicken, cooking for approx. 5 minutes until sauce thickens slightly.
    Low-Carb Chicken Paprikash Stew
  6. Add half of the parsley and stir through. Serve over cauliflower rice with remaining parsley as a garnish.
    Low-Carb Chicken Paprikash Stew
  7. Store, in a covered container, in the refrigerator for up to 5 days. Serve with cauliflower rice or shirataki rice. Low-Carb Chicken Paprikash Stew

Ingredient nutritional breakdown (per serving, excludes sides)

Net carbsProteinFatCalories
Chicken thighs, boneless, skin-on, raw
0 g29.7 g27.5 g365 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Peppers, red bell, fresh
0.5 g0.1 g0 g4 kcal
Chicken stock
0.1 g0.9 g0.8 g10 kcal
Paprika, spices
0.2 g0.2 g0.1 g3 kcal
Paprika, smoked (spices)
0.1 g0.1 g0 g1 kcal
Olive oil, extra virgin
0 g0 g9 g80 kcal
Cream, sour
0.9 g0.5 g3.7 g38 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g3.8 g37 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving, excludes sides
2.8 g31.7 g45 g543 kcal

Low-Carb Chicken Paprikash StewPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (12)

Can this be made with frozen chicken in the instant pot? I was thinking of just adding on the frozen chicken and cooking the frozen chicken with everything together but I’m not positive if it will work. I’m curious if you have any experience with this?

Hi Halley, I think that will work just fine. You can use the Sautee program to brown the aromatics, the add the remaining ingredients apart from the cream, xanthan gum and parsley. Cook on high pressure (sealed position) for 15-20 minutes. Then you can finish it on Sautee and add the remaining ingredients.

Does this make 4 or 6 servings? Blog says 4, recipe guide says 6?

Thank you for noticing! It was 6 indeed - as per our app. Fixed!

I found the flavors in this recipe to be very mundane. For my palate, if needed a lot of punching up. I added some garlic, Moroccan seasonings and even a little Ras el hanout spices.  I also added curry and a bit of fruit vinegar. Then it was tasty and aromatic.

Thank you for sharing these tips! I make mine with a bit more paprika and a pinch of ground allspice, plus caraway seeds - soo good!

I made this tonight and it was sooo good! I added a few additional spices like cayenne, cumin, garlic and onion powder but the rest of the recipe was the same. Thanks for sharing!

I'm glad you enjoyed! I think you can never go wrong by adding cumin into any stew 😉

Can I use coconut cream instead

Yes you can use coconut cream for dairy-free.

Can I make this in the instant pot? If so, how many minutes?

Absolutely! Check the tips in the intro 😊