Shredded Chicken Paprikash tops my list of favorite comfort foods for all the right reasons. My Hungarian grandmother made a mean chicken paprikash. She served it over wide egg noodles slathered in butter. It was freakin delicious! Years before I went gluten-free, I would brown fresh spaetzle in butter and add a little parsley before piling it on the paprikash. Now that I am paleo and gluten-free, the paprikash rocks my world all by itself.
This recipe is simple yet satisfying with sophisticated flavors. It is warming, nourishing, filling, and tastes divine, almost like my grandmother’s. Plus it only takes 15 minutes to put together if you have shredded chicken at hand. All you have to do is reheat the chicken, lightly caramelize the onion, and mix everything for a beautiful amalgamation of flavors. So easy! Let’s create mouthwatering chicken paprikash flavors together!
This recipe is: Low Carb, Keto and Gluten Free
Table of Contents
7 Reasons To Love This Paprikash Recipe
Besides the nostalgia I get when I make this quick chicken paprikash recipe, I love it for other reasons like:
- It’s one of the best old-world-style keto shredded chicken recipes.
- The taste is so delicious that you will wonder why you’ve never made it before.
- It’s a filling and delicious keto meal.
- Perfectly low-carb, but we’ll keep that a secret.
- Wonderful for a winter weekday dinner or a weekend gathering.
- Fantastic for game days or a holiday feast.
- Simple to make, but its amazing flavors will make everyone think you worked hard!
Is Shredded Chicken Paprikash Low-Carb?
Yes, traditional chicken paprikash is low-carb as it contains low-carb ingredients like sour cream, shredded chicken, paprika, garlic, and onions. This recipe is low-carb with 5 g net carbs per serving. It is one of the tastiest low-carb shredded chicken recipes I have ever had, as I carefully chose ingredients that give a nice balance of flavor without spiking the dish’s carb load.
Shredded Chicken Paprikash Ingredient List
This easy chicken paprikash recipe requires the following ingredients:
To Make the Shredded Chicken (if you don’t have any on hand)
- 12 boneless skinless chicken thighs
- 1.5 cups chicken stock
- 5-7 cloves garlic, raw, cut in half
- 1 Spanish onion, cut in half and sliced
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground cumin
- ½ teaspoon paprika smoked or not – your choice
- Fresh ground black pepper
For the Chicken Paprikash
- 4 cups shredded chicken
- 1 Spanish onion, cut in half and thinly sliced
- ½ cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- ⅛ teaspoon balsamic vinegar
- 3-4 pinches of salt
- 4-6 grinds of fresh cracked pepper
Ingredients Substitutions
Missing some ingredients? Use these great swaps:
- Boneless chicken thighs: Use leftover shredded chicken, shredded rotisserie chicken, or chicken legs. For this recipe, skip chicken breasts and stick to dark meat options for the flavor and fat content.
- Chicken stock: Vegetable, beef broth, or water with a bouillon cube will give good results.
- Spanish onion: A yellow or white onion will do. Increase to 1½ onions to match the large size of the Spanish onion.
- Raw garlic: Use about 10 cloves of roasted garlic for the same aromatic flavor.
- Paprika: Use hot paprika for more spice, smoked paprika for a subtle smoky flavor, or chili powder if you don’t have any paprika.
- Balsamic vinegar: A light splash of lemon juice or apple cider vinegar will add the same level of tartness.
Additional Ingredients
Since this is a traditional Hungarian recipe, I don’t like to mess up the authentic flavors with many additions. However, the dish does love some extra vegetables:
- Vegetables: Add some sautéed mushrooms or peeled, seeded, and diced tomatoes for extra flavor and texture.
Note: The vegetables are not part of the original recipe and thus are not accounted for in the nutritional values in the recipe card below.
Cooking Tools
Get these tools to make this delicious chicken paprikash recipe:
How To Cook Shredded Paprikash: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather the tools and ingredients.
- Peel and slice the onions.
- Peel and cut the garlic cloves into halves.
- Preheat the oven to 400°F (200°C).
- Add the sliced onion to the bottom of a baking dish. Add the garlic.
- Clean and season the chicken pieces and layer into the baking dish.
- Add the chicken broth and cover tightly with foil.
Cooking Instructions
For the Shredded Chicken (if you don’t already have some)
- Cook in the preheated oven for 1 hour to 1 hour 10 mins.
- Remove the chicken from the baking dish and shred.
For the Chicken Paprikash
- Heat a heavy-bottomed pan over medium-high heat and add the olive oil.
- When the oil is shimmering, add in the onion. Add a pinch of salt, stir, and cover. Cook for 10-12 minutes, stirring occasionally. The onion is cooked when tender and lightly browned.
- Add the shredded chicken.
- Add the sour cream and smoked paprika. Stir to incorporate well.
- Add the drops of balsamic vinegar, salt (to taste) and pepper.
- Stir, taste, and adjust your seasonings. Stir and taste again.
- Serve hot, topped with extra sour cream, and enjoy!
Step 1: In a large skillet, heat some oil over medium heat. Add thinly sliced onions and cook, stirring occasionally, until the onions are caramelized and golden brown.
Step 2: Add the shredded chicken to the caramelized onions in the skillet. Then, add a generous amount of sour cream and paprika to the mixture.
Step 3: Continue to cook the mixture on low heat until it’s heated through and well blended. Serve the shredded chicken paprikash in bowls, topped with an extra dollop of sour cream if desired.
💡 My Pro Tip
Since lots of paprika is the basis of this recipe, let me enlighten you with a few facts about the spice. First, there are 4 types of paprika:
- Sweet paprika: It has a vibrant red color and slightly sweet flavor. It’s popular in Hungarian and Spanish cooking for adding depth and color to stews, soups and sauces.
- Smoked paprika: This paprika is also called Pimentón and is made from peppers dried over a fire before being ground into a powder. The smoking process imparts that deep, rich flavor. Some smoked paprika can be spicy, so check before purchasing!
- Hot paprika: This paprika brings the heat. The flavor is similar to cayenne and is sometimes surprisingly hot. It’s often used in chili and other hearty, warming dishes to add a fiery kick.
- Regular paprika: Known and labeled simply as “paprika,” this paprika has a mild flavor that often gets lost with other, more impactful spices. It is commonly used for its bright red color as a garnish for dishes like deviled eggs, potato salads and more.
Paprika types aside, it is crucial to note that freshness is key with the spice. For some reason, paprika tends to lose its potency rather quickly. Time to toss that paprika that’s been sitting in your pantry since the year 2000!
This chicken paprikash depends on a fresh smoky paprika to develop a unique flavor profile. Old regular paprika that is way past its expiration date will give you a bland version of this recipe.
⏲️ Time-Saving Tips
- You can make the chicken paprikash with rotisserie chicken. While the pre-cooked rotisserie won’t yield the same depth of flavor, it will save some time.
- Use pre-sliced onions from the grocery store to shorten prep time.
- Use leftover Thanksgiving turkey. After Thanksgiving has come and gone, make a fantastic Turkey Paprikash with your leftover bird. This is particularly true if you have leg or thigh meat. Simply shred it up in place of the shredded chicken and add the remaining ingredients for a fantastic meal.
What To Serve With Shredded Chicken Paprikash?
Shredded chicken paprikash pairs well with various side dishes. Some great options are:
- Cauliflower Potato Salad: This is a delicious and light low-carb side that allows the flavors of the tender chicken and creamy paprikash sauce to shine.
- Cream Cheese Mashed Potato: This is a comforting and satisfying accompaniment to the flavorful Hungarian dish.
- Broccoli Salad: Pair the paprikash chicken dish with this fresh salad to add refreshing flavors and texture to your meal.
- Pickled Jalapeño Peppers: Add a spicy and tangy kick to the savory paprika chicken with pickled jalapeños.
- Haricots Verts: The delicious French haricots verts will add a refreshing contrast and crunchy element to the meal.
Storage and Reheating Instructions
Storage
- Store the leftover chicken paprikash in an airtight container in the fridge for up to a week.
Freezing
- The recipe freezes well. Once cooled, transfer the leftovers to a freezer-safe container with enough room left at the top for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and follow the guidelines for reheating.
Reheating
- Stovetop: Reheat in a covered pan over medium-low heat, stirring frequently, until warmed through. Do not burn or scorch the paprikash.
- Microwave: Reheat, covered, for 4-5 minutes on medium-low heat until warmed.
Recipe Conclusion
You can make some egg noodles or spaetzle to enjoy the dish like I did growing up. Or white rice to absorb some of the rich, smoky Hungarian paprika sauce. Those options aren’t paleo or low-carb, of course, but the great news is that this Shredded Chicken Paprikash recipe still tastes awesome without any additions. Not sure if my grandmother would approve, but hey, the times are different.
I hope you give this hearty chicken dish a try and enjoy its divine smokey flavors. Let me know how it turns out in the comments below. We’ll mark up a point in the win column if it makes you smile.
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Healthy Chicken Recipes
FAQs
Cook the chicken thighs or breasts to 165°F (74°C), then cool to room temperature before shredding.
The best low-carb methods for thickening chicken paprikash are simmering for a long time to reduce the sauce, adding cream cheese, coconut cream, or low-carb vegetable purée. You can also add low-carb thickening agents like xanthan gum or guar gum.
You can keep your shredded chicken moist and flavorful by storing it properly with cooking liquid in an airtight container. Add moisture-rich ingredients like a sauce or broth to it when reheating. Toppings like yogurt, avocado, and salsa also prevent shredded chicken from drying out.
Shredded Chicken Paprikash Recipe
Ingredients
To Make the Shredded Chicken (if you don't have any on hand)
- 12 boneless skinless chicken thighs
- 1.5 cups chicken stock
- 5-7 cloves garlic raw, cut in half
- 1 Spanish onion cut in half and sliced
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground cumin
- ½ teaspoon paprika smoked or not - your choice
- Fresh ground black pepper
For the Chicken Paprikash
- 4 cups shredded chicken
- 1 Spanish onion cut in half and thinly sliced
- ½ cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- ⅛ teaspoon balsamic vinegar
- 3-4 pinches of salt
- 4-6 grinds of fresh cracked pepper
Instructions
For the Shredded Chicken (if you don't already have some)
- Cook in the preheated oven for 1 hour to 1 hour 10 mins.
- Remove the chicken from the baking dish and shred.
For the Chicken Paprikash
- Heat a heavy-bottomed pan over medium-high heat and add the olive oil.
- When the oil is shimmering, add in the onion. Add a pinch of salt, stir, and cover. Cook for 10-12 minutes, stirring occasionally. The onion is cooked when tender and lightly browned.
- Add the shredded chicken.
- Add the sour cream and smoked paprika. Stir to incorporate well.
- Add the drops of balsamic vinegar, salt (to taste) and pepper.
- Stir, taste, and adjust your seasonings. Stir and taste again.
- Serve hot, topped with extra sour cream, and enjoy!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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13 Responses
This looks SO good!! I am officially craving this cozy-looking chicken now. I thought it was noodles at first glance, but now that I see it is chicken it looks so hearty and impossibly flavorful. Yumz.
Thank you so much… and thanks for taking a minute to stop in and check out the site. Are you making any family recipes for the upcoming holiday?
I’ve jut started my family on a paleo / low carb plan and I’m looking for recipes that will really convert my Dad, he is a lover of big flavours and comfort foods and I think he’ll love this! So many recipes on here that I’m dying to try. Thanks!
Hi Sarah:
I am currently eating low-carb too, so there’s more to come!
Thank you for taking the time to write your thoughts on this.
Have an excellent day in the kitchen!
Scott
My Gram used to make me this dish all the time. It looks so good and I can remember just how delicious her kitchen smelled when she was making it. Thanks for posting- going to make this recipe soon!
Hey Skyler:
Thanks for writing.
How did the paprikash come out?
Have a delicious day in the kitchen and happy eating!
Scott
Turned out bland, so we added onion powder, cayenne, and mozzarella, all of which gave it a kind of pizza feel (but not too strong). Thanks for the recipe.
This was shoved in my face as soon as I hit the site. Can’t comment on the recipe because you didn’t let me READ it.
Loved how easy and flavorful this dish was! It’s perfect for a cozy dinner. What would be a suitable salad to serve with this hearty meal?