Another recipe from quick and easy chicken series. Today we have delicate, creamy paprika chicken breasts skillet served with crispy toasted almond flakes. Soft sweet paprika flavour, nothing too intensive or too spicy. For more intensive paprika flavour add two teaspoons of sweet paprika, for more gentle one teaspoon will be enough. For the creamy sauce you can use coconut milk like I did (to make it dairy free), or you can use double cream – it will make a delicious creamy texture. Creamy chicken is topped with toasted almond flakes, that goes really good with its gentle flavour and also adds some crisp and crunchiness to that dish.
This dish it’s a great keto dinner option, you can prepare in less than 30 minutes. You can serve it with bunch of steamed veggies, some salad or if you don’t mind carbs or grains – with rice or couscous.
If you’re interested in more recipes from quick & easy chicken series, here’s couple more of them:
So let’s jump to today’s recipe for creamy chicken skillet.
keto creamy paprika chicken skillet
- 2 chicken breasts
- 400ml coconut milk (thick one from a can) fromthe fridge.
- handful of almond flakes
- 1-2 tsp sweet paprika powder
- pinch of lemon pepper
- natural rock salt
- slice of clarified butter (or coconut oil)
First of all, place your coconut milk in the fridge, so the creamy part will solidify and water will remain on the bottom of the can. We want to use only the thick part of it. You can also use milk from the cupboard but it will take more time to evaporate.
Slice your chicken breasts lengthwise, so you get thinner cutlets. Sprinkle with some salt on each side.
Heat a skillet adding slice of clarified butter or some coconut oil (I recommend adding clarified butter, because regular one will burn). When fat is hot place chicken breasts and fry until golden, on a quite high heat.
When chicken is browned, lower the heat and add 1-2 teaspoons of sweet paprika powder. 1 teaspoon for more gentle, 2 teaspoons for more intensive paprika flavour. I used two teaspoons. Give it not longer than 30 seconds, so that the paprika won’t burn (if it burns it will get bitter) and add thick, creamy part of coconut milk. Sprinkle with pinch of lemon pepper, and tiny bit of salt. Give it a good stir and simmer on a small heat, for 10 minutes. If you feel like the sauce is to thick, add a bit of coconut water from the can.
In the meantime, on a separate frying pan, toss a handful of almond flakes and toast them slightly to get golden and crisp. It will literally take a minute. Remove them from the pan and place in a small bowl.
Serve your creamy chicken with addition of your choice: cooked veggies, salad, rice or couscous, sprinkled with crispy toasted almonds.