Keto Chicken and Mushroom Paprikash

Ingredients

• 1.5 lbs Chicken thighs
• 8 oz Mushrooms
• 1 medium Onion
• 2 tbsp Paprika (Hungarian sweet)
• 1 cup Heavy cream
• 1/2 cup Chicken broth
• 2 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Prepare your ingredients: Cut the 1.5 lbs of chicken thighs into 1-inch bite-sized pieces. Slice the 8 oz of mushrooms. Dice the 1 medium onion.
2. 2In a large 12-inch skillet, melt the 2 tbsp of butter over medium heat (350°F / 175°C). Add the 1.5 lbs of chicken thighs and cook for 5-7 minutes, turning occasionally, until browned on all sides. The chicken should not be cooked through at this stage.
3. 3Remove the browned chicken from the skillet and set it aside on a plate. Add the diced onion and sliced mushrooms to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, and the mushrooms have released their liquid and started to brown.
4. 4Stir in the 2 tbsp of Hungarian sweet paprika, 1 tsp of salt, and 0.5 tsp of pepper. Cook for 1 minute, stirring constantly, until fragrant. Pour in the 1/2 cup of chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
5. 5Return the 1.5 lbs of chicken thighs to the skillet. Reduce the heat to low (250°F / 120°C), cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Stir in the 1 cup of heavy cream. Continue to heat gently over low heat (250°F / 120°C) for 2-3 minutes, stirring occasionally, until the sauce is warmed through and slightly thickened. Do not allow the mixture to boil after adding the cream.
7. 7Serve the Keto Chicken and Mushroom Paprikash hot.

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