Western · Keto
Paprika Cream Chicken with Mushrooms
German-inspired keto skillet: paprika-spiced chicken in a creamy mushroom and onion sauce. Adapted from @the_keto_duo's 'Keto Traum'.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
6g Net carbs
32g Protein
34g Fat
460 Calories
Per serving
Ingredients
- 12 oz (340g) Chicken breast, sliced or inner fillets
- 7 oz (200g) Mushrooms (button, cremini, or portobello), sliced
- 1 small (70g) Yellow onion, finely chopped
- 1/2 cup (120ml) Heavy cream
- 2 tbsp Butter (or olive oil)
- 2 tsp Paprika powder
- 1 tsp Vegeta seasoning (or all-purpose vegetable seasoning)
- to taste Salt and black pepper
Method
- Season the chicken pieces generously with salt, pepper, and paprika.
- Heat half the butter in a skillet over medium-high heat. Saute the chicken until golden brown and cooked through, 5-6 minutes. Remove and set aside.
- Add the remaining butter, then the chopped onion and sliced mushrooms. Saute until the onion is translucent and the mushrooms have released their moisture and turned golden, 6-8 minutes.
- Season the mushroom mixture with salt, pepper, and a pinch more paprika.
- Pour in the heavy cream, stirring to deglaze the pan. Season with Vegeta, salt, and pepper. Simmer 2-3 minutes until the sauce thickens slightly.
- Return the chicken to the pan and spoon the sauce over to coat. Serve immediately, optionally with cauliflower rice or steamed green beans.
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