Keto Creamy Paprika Chicken with Charred Peppers features seared chicken in a thick paprika cream sauce with lightly charred peppers. The sauce stays separate and rich, coating the chicken without baking or forming a casserole-style texture.
About This Recipe
The chicken is seared first to create a firm outer layer that holds its structure once the sauce is added. This prevents the surface from softening too much and keeps the chicken distinct rather than blending into the sauce.
The sauce is built directly in the pan using paprika and cream, allowing it to thicken naturally without becoming overly dense. It stays slightly loose, coating the chicken while still showing separation instead of turning into a fully combined mixture.
The peppers are cooked separately at higher heat so they develop char without softening completely. This keeps their shape intact and prevents them from dissolving into the sauce.
Served hot, the elements remain distinct. The chicken holds its structure, the sauce coats without overpowering, and the peppers add a separate texture instead of blending into the base.
Also try this recipe: Keto Crème Brûlée (Sugar-Free)
Why You’ll Love This Recipe
- Clear separation of textures
- Rich but not heavy sauce
- Charred pepper contrast
- No casserole texture
- Simple pan-based cooking
- Easy to portion
What You’ll Need for This Keto Creamy Paprika Chicken with Charred Peppers
- 2 large chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 bell peppers, sliced
- Salt to taste
- Black pepper to taste
Step-by-Step Preparation
- Heat olive oil in a pan over medium-high heat.
- Season chicken with salt and pepper.
- Sear chicken until browned on both sides. Remove and set aside.
- In the same pan, add butter and garlic. Cook briefly.
- Stir in paprika.
- Pour in cream and chicken broth. Simmer until slightly thickened.
- Return chicken to the pan and cook until done.
- In a separate pan, cook peppers over high heat until lightly charred.
- Plate chicken, spoon sauce over, and add peppers on the side.
FAQ
- Can I use smoked paprika?
Yes, it adds a deeper flavor. - Can I cook everything in one pan?
Yes, but peppers won’t char as well. - How do I avoid a thick sauce?
Don’t over-reduce; keep it slightly loose. - Can I make it ahead?
Yes, reheat gently to avoid breaking the sauce.
Variations & Substitutions
- Use chicken thighs instead
- Add chili flakes
- Swap peppers for zucchini
- Use garlic powder instead of fresh
Serving Suggestions
- Serve hot
- Pair with cauliflower rice
- Add extra sauce on top
Keto Creamy Paprika Chicken with Charred Peppers
Ingredients
- 2 large chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 bell peppers (sliced)
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium-high heat.
- Season chicken with salt and pepper.
- Sear chicken until browned on both sides. Remove and set aside.
- In the same pan, add butter and garlic. Cook briefly.
- Stir in paprika.
- Pour in cream and chicken broth. Simmer until slightly thickened.
- Return chicken to the pan and cook until done.
- In a separate pan, cook peppers over high heat until lightly charred.
- Plate chicken, spoon sauce over, and add peppers on the side.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
Try these next:
New keto recipes are added every week — check back often for more low-carb inspiration!
