Rating: 5 stars
121 Ratings
  • 5 star values: 97
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Topped with bacon, mushrooms, green onions, and a creamy sauce, these chicken thighs are sure to become a favorite on your keto menu.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Season chicken thighs on all sides with paprika, salt, and pepper.

  • Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet.

  • Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven.

  • Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet.

  • Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.

  • Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.

Nutrition Facts

466 calories; protein 40.5g; carbohydrates 2.4g; fat 32g; cholesterol 158.9mg; sodium 373mg. Full Nutrition
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