Why You’ll Love this Creamy Low-Carb Chicken Paprikash
If you’re craving comfort food without the carb overload, this Creamy Low-Carb Chicken Paprikash is about to become your new weeknight favorite.
I’m obsessed with how the tender chicken pieces bathe in that velvety, paprika-infused sauce – it’s divine.
What makes this dish special? The whole wheat linguine keeps it lighter than traditional versions, while the broccoli adds color, nutrition, and texture.
And can we talk about that nonfat sour cream? It creates the most luxurious sauce without the guilt.
Perfect for meal prep or impressing dinner guests, this paprikash delivers authentic flavor with modern, health-conscious tweaks.
What Ingredients are in Creamy Low-Carb Chicken Paprikash?
This chicken paprikash strikes the perfect balance between comfort food and healthy eating. The star of the show is tender chicken breast, seasoned simply and paired with aromatic onions and garlic.
What makes this dish special is how these basic ingredients transform when simmered with rich paprika, creating that distinctive Hungarian-inspired flavor profile that’s both warm and slightly sweet. The sauce, oh the sauce—it’s where all the magic happens.
- 4 chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large onion, chopped
- 1 garlic clove, minced
- 3/4 cup chicken broth
- 2 teaspoons ground paprika
- 1 1/2 cups broccoli florets
- 8 ounces whole wheat linguine
- 1 cup nonfat sour cream
- Olive oil or cooking spray (for cooking)
When shopping for these ingredients, the quality of your paprika really matters—it’s not just a garnish here, but the foundation of the dish’s character.
I recommend using Hungarian sweet paprika if you can find it, though regular paprika works in a pinch. Also, while the recipe calls for nonfat sour cream to keep things lighter, you could substitute Greek yogurt if that’s what you have on hand.
And don’t skip the broccoli! Not only does it add beautiful color contrast to the reddish sauce, but it also soaks up all those delicious flavors while providing a nutritional boost.
How to Make this Creamy Low-Carb Chicken Paprikash
Preparing this comforting dish is surprisingly straightforward, and you’ll have dinner on the table in no time. Start by seasoning 4 chicken breasts (cut into bite-size pieces) with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
Heat a skillet over medium heat and add a touch of olive oil or give it a good spritz with cooking spray. Add your seasoned chicken to the skillet and cook for 7-8 minutes until the pieces begin to brown and develop those lovely caramelized edges. Once browned, set the chicken aside on a plate—don’t worry, it’ll finish cooking later when we bring everything together.
Now for the flavor base. In that same skillet (don’t wash it!), add 1 minced garlic clove, 1 large chopped onion, and about 3 tablespoons of the chicken broth. This little bit of liquid helps deglaze the pan, scraping up all those flavorful brown bits from the chicken.
Stir for about 5 minutes until the onion softens and becomes translucent. Here comes the essential step: stir in 2 teaspoons of ground paprika and cook for just one more minute to bloom the spice—any longer and it might burn and turn bitter.
Then add the remaining broth, 1 1/2 cups broccoli florets, and return the chicken to the pan. Bring this colorful mixture to a gentle boil before reducing the heat to a simmer for 20 minutes.
While everything’s bubbling away, cook 8 ounces of whole wheat linguine according to package directions. For larger batches, a commercial food processor can help efficiently prepare all your ingredients in advance. The final touch? Stir 1 cup of nonfat sour cream into the chicken mixture, cooking just 1-2 minutes more until warmed through but not boiling (which could cause the sauce to break).
The result is a velvety, paprika-infused sauce coating tender chicken and bright green broccoli, all ready to be spooned over your waiting pasta.
Creamy Low-Carb Chicken Paprikash Substitutions and Variations
While the classic chicken paprikash brings comforting Hungarian flavors to your table, you’ll be delighted to know this creamy low-carb version welcomes countless substitutions to fit your dietary needs or pantry situation.
Don’t have sour cream? Greek yogurt works beautifully. Chicken thighs can replace breasts for juicier results, and cauliflower florets make a perfect swap for broccoli.
For a dairy-free version, try coconut cream instead of sour cream—it adds a subtle sweetness that pairs wonderfully with paprika. Zucchini noodles or shirataki noodles can replace the whole wheat linguine for an even lower-carb option.
Smoked paprika adds depth if you’re craving more complexity.
What to Serve with Creamy Low-Carb Chicken Paprikash
Although this creamy low-carb chicken paprikash is satisfying on its own, pairing it with complementary sides can elevate your meal to restaurant quality.
I recommend serving it over cauliflower rice for a truly low-carb option. The mild, fluffy texture soaks up that delicious sauce perfectly.
Want something green? A simple cucumber salad with dill and vinegar offers a revitalizing contrast to the richness.
Roasted Brussels sprouts or sautéed cabbage also work beautifully with the Hungarian flavors.
Can’t give up grains entirely? Try a small portion of quinoa instead of the linguine for added protein.
Final Thoughts
This creamy low-carb chicken paprikash has become one of my go-to recipes for weeknight dinners that feel special without the fuss. The combination of tender chicken, aromatic paprika, and that silky sour cream sauce creates something truly comforting that still fits into a low-carb lifestyle.
What makes this dish shine is its versatility. You can adjust the paprika level to suit your taste, swap in different vegetables, or even prepare it ahead of time. The leftovers, if you have any, taste even better the next day as the flavors continue to meld together.
