Low-carb chicken in creamy pepper sauce

Low-carb chicken in creamy pepper sauce: a creamy pan dish with chicken breast, red pepper, onion, cream and sweet paprika.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 36 g
• Fat: 20 g
• Carbs: 8 g

Ingredients

• 300 g chicken breast fillet
• 100 ml whipping cream
• 1 onion
• 2 tbsp olive oil
• 2 red peppers
• 1 tsp sweet paprika

Method

You’ll need: frying pan · chopping board · knife

1. Pat the chicken breast fillet dry and cut it into even cubes. Deseed the peppers and cut them into wedges, and finely dice the onion.
2. Heat the olive oil in a deep frying pan and brown the chicken cubes all over until they take on a little colour. Then take them out of the pan and set aside for a moment.
3. Reduce the heat a little and fry the onion and peppers in the fat left in the pan until the veg softens and smells slightly sweet.
4. Sprinkle the paprika over the veg and toast briefly. Deglaze with the whipping cream and let the sauce reduce gently for a few minutes.
5. Return the chicken cubes to the pan and let them sit in the creamy pepper sauce for a moment. Season with salt and pepper.
6. Serve straight away, ideally fresh from the pan. A green salad or steamed veg goes well with it.

Good to know

A dish like this saves relaxed evenings. Nicely creamy, savoury and on the table quickly. Without much effort, but with loads of flavour.

Swaps

Whipping cream → cooking cream without additives or crème légère (a little less fat). Chicken breast fillet → skinless chicken thighs (more iron and a little juicier). Peppers → courgette (milder, slightly fewer carbs). Olive oil → ghee (stable at high heat and full of flavour).

Allergens

The recipe contains milk from the cream; the mild version is well suited to children, and during pregnancy always cook the chicken all the way through and make sure the cream is fresh.