Coconut Cream Chicken Paprika Recipe

I made a Paleo version of one of my favorite family recipes today! My mom makes delicious chicken paprika, but it has tons of sour cream in it. I wanted to make a dairy-free version, so I traded the sour cream for coconut cream and it turned out great! This is a very simple, yet flavorful, recipe.


~6-8 chicken pieces- I used 6 boneless, skinless chicken breasts

1 can coconut cream

1/4 cup chicken broth

4 TBSP grassfed butter or coconut oil

3 TBSP paprika

2 tsp cayenne pepper

salt & pepper to taste

1 TBSP potato starch (optional)


Melt butter in a large, flat bottomed pot or pan with a lid over medium heat. Add 2 TBSP paprika to the butter and stir to combine.


Turn heat up to medium high, situate chicken pieces in the pan and brown on each side.


Turn heat down to medium low and add coconut milk and chicken broth. Stir to combine as best you can around the chicken.

Turn the chicken so both sides are coated in the sauce, then put the lid on and simmer for 25-30 minutes.



Once the chicken is cooked through, pour sauce into a saucepot over medium heat. Cover the chicken with the lid and set aside.

Add salt, pepper, the remaining TBSP of paprika, and the cayenne pepper to the sauce. Stir and simmer. You can add some potato starch now to thicken the sauce now if you want, but be sure to look out for lumps. Mixing it with a little water first helps.

Taste sauce for desired spice and flavor, and then serve chicken and sauce over rice or potatoes!


4 thoughts on “Coconut Cream Chicken Paprika Recipe

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