Paprika sauce will be a new staple in your household! It's super flavorful, versatile, and doesn't take much effort to make. With just a few minutes of prep, you'll have a yummy sauce that you can quite literally add to anything, whether it's chicken breasts, low-carb pasta, or your favorite roasted veggies.
This great recipe involves minimal ingredients that are likely already hanging out in your kitchen.
I sautéed onion in some butter, added garlic and paprika, some chicken broth, cream, and a squeeze of lemon juice for a tangy kick.
If you want a thicker sauce, you can also add some shredded Parmesan which adds an extra rich, nutty flavor.
creamy paprika sauce
You really can't beat the satisfaction of a simple sauce that will single-handedly elevate anything it touches.
This paprika sauce is one such sauce. It's a bright orange, thick, and creamy concoction (yes, it's one of those "finger-licking good" sauces) that's packed with a smoky, slightly spicy flavor.
The perfect blend of savory and tangy, it's sure to become your new go-to for quick and easy meals.
Made with low-carb diets in mind, this sauce uses minimal ingredients, so you don't need to stress over unnecessary carbs or sugars.
The base of the sauce is cream and chicken broth, which adds a rich depth of flavor while keeping it light. The addition of parmesan cheese gives the sauce its creamy texture, while the paprika adds a beautiful pop of color and flavor.
Feel free to use whichever kind of paprika you like- from a sweet Spanish paprika to a smoky paprika or a hot Hungarian paprika, you can adjust the overall flavor profile by choosing your own favorite type of paprika.
This paprika sauce is similar to the sauce in my creamy paprika chicken thighs recipe, but it’s not just for chicken!
There are so many great things this creamy sauce can be used for. For ideas, check out my serving suggestions below!
why this recipe works
Why spend money on store-bought sauce when you can easily make a cheaper and healthier version at home?
This recipe feels like a fun hack that's almost too good to be true (sort of like my keto pumpkin spice creamer, homemade truffle aioli or five-minute keto ranch dressing!) Paprika sauce is easy and incredibly delicious.
It fits perfectly into a keto or low carb diet, but it's also great for anyone looking for a quick, tasty, and customizable sauce.
Add in some additional herbs or spices to kick up the flavor even more.
Want to make it vegetarian? Simply swap out the chicken broth for vegetable broth. There's no wrong way to enjoy this paprika sauce!
Here's why you'll love it:
- It's a sauce the whole family will enjoy.
- Paprika sauce is easily customizable, so it can always be fresh and exciting.
- It's a super easy recipe that'll be ready in a pinch.
- This sauce will taste great with so many other dishes, from my roasted Sriracha Brussels Sprouts to Air Fryer Chicken Thighs to Smoked Chuck Roast.
ingredients for paprika sauce
Here's a look at what you'll need to make this simple sauce.
(Note: these are only the main ingredients for the recipe. To get the full list of ingredients and their measurements, please scroll down to view the recipe card!)
- Butter. You'll need a tablespoon butter for cooking the onions.
- Onion. Onion creates a flavorful base for the sauce.
- Garlic. Let's face it, garlic makes everything taste better!
- Paprika. Use whatever type of paprika you have on hand, whether it's smoked paprika, sweet paprika, regular paprika, hot paprika, etc.
- Chicken broth. I like the flavor that chicken broth adds to the sauce.
- Whipping cream. Cream is what gets this paprika sauce dreamy and creamy.
- Shredded Parmesan. The Parmesan cheese will help thicken the sauce and add an extra rich, cheesy flavor. It’s completely optional.
- Lemon. Lemon juice will help balance all the savory flavors and add a touch of brightness and freshness.
Butter substitute: You can use olive oil in place of butter for a more heart healthy option.
Chicken broth substitute: You're welcome to make this a vegetarian recipe by using vegetable broth instead. And for an "elevated" flavor, you can swap in a dry white wine.
Heavy cream substitute: For a dairy-free paprika sauce, you can replace the heavy cream with a mixture of ½ cup coconut cream and ½ cup unsweetened almond milk or macadamia milk.
a flavorful and comforting paprika sauce recipe
Whether you are making this as a low-carb pasta sauce, a dip for veggies, or as a topping for tender chicken, this paprika sauce is guaranteed to become an instant family favorite.
Consider this recipe your new secret weapon in the kitchen, and get ready to be impressed by how effortless it is.
Set a large skillet or saucepan over medium heat. Cook the chopped onion in the butter/oil for about 5 minutes to soften. Stir in the minced garlic and paprika
Pour in the chicken broth and simmer the mixture for 5-8 minutes or until it has reduced by about half. Pour in the cream. Stir and heat gently over medium heat.
Add the Parmesan cheese, if using. Stir for 1-2 minutes or until the cheese melts and the sauce thickens.
Remove from heat and add the lemon juice. Serve and enjoy!
tips for the best results
- Use freshly grated parmesan cheese for the best flavor.
- Paprika adds a salty flavor all on its own and that flavor will vary based on the type of paprika you use. Taste the sauce when it's ready, then add salt and black pepper if you feel like it needs it.
- To make a spicy paprika sauce, you can add a pinch of cayenne pepper or red pepper flakes to the mix.
- This sauce was inspired by my creamy paprika chicken recipe but it works for a variety of dishes!
- Store any extra sauce in an airtight container in the refrigerator for up to five days.
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- 1 tablespoon butter (or olive oil)
- ½ large onion, diced small
- 1 teaspoon minced garlic
- 1 tablespoon paprika (can use smoked paprika, sweet paprika, etc)
- ¼ cup chicken broth
- 1 cup whipping cream
- 2 tablespoons shredded Parmesan cheese (optional)
- 1 small lemon, juiced
- salt and pepper, to taste (optional)
- In a medium skillet or saucepan set over medium heat, cook the chopped onion in the butter/oil for about 5 minutes to soften.
- Stir in the minced garlic and paprika. Let it cook for 30 seconds.
- Pour in the chicken broth and simmer the mixture for 5 minutes or until it has reduced by about half.
- Pour in the cream. Stir and heat gently over medium heat until the cream comes to a low simmer.
- Add the Parmesan cheese, if using. Stir for 1-2 minutes or until the cheese melts and the sauce thickens.
- Remove from heat and add the lemon juice.
- Taste and adjust and add a dash of salt and pepper, if needed.
- The Parmesan cheese will help thicken the sauce and adds an extra rich, cheesy flavor. It’s completely optional.
- For a dairy-free paprika sauce, you can replace the heavy cream with a mixture of ½ cup coconut cream and ½ cup unsweetened almond milk or macadamia milk.
- The flavor of the sauce will vary based on the type of paprika you use.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 107mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g
This nutritional information is approximate and is provided for convenience as a courtesy.