This recipe for Keto Bacon Chicken Thighs with Garlic Cream Sauce is reliably delicious every time you make it! This aromatic, flavorful entree has both your meat and veggies in one dish. You’ll love the familiar Italian flavors (with lots of garlic).
Ingredients
- 4 slices bacon
- 1 1/2 lb (675g) bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 small red onion, chopped
- 8 oz (225g) mushrooms, sliced (baby bella, shiitake, and button mushrooms all work great)
- 2 cloves garlic, minced (crushed)
- 1 small bunch thyme
- 3/4 cup (180 mL) low-sodium chicken broth (a good quality brand, free range, organic broth is recommended)
- 3/4 cup (180 mL) heavy cream (double cream)
- 1/3 cup (35 g) freshly grated Parmesan
- Juice of 1/2 lemon
- Freshly chopped parsley, for garnish
- Olive oil or bacon grease
- Garlic powder
- Onion powder
- Paprika
Equipment
- Large skillet (a well-seasoned cast-iron skillet is recommended)
- Paper towel-lined plate
- Probe thermometer
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain slices on a paper towel-lined plate and reserve about 2 tablespoons fat in skillet. Do not discard the bacon grease.
- Sear the Chicken: Season chicken all over with salt, pepper, thyme, garlic powder, onion powder, and paprika. Increase heat to medium-high, then add chicken to skillet skin side-down. Cook until golden and seared, about 5 minutes, then flip and cook until seared on second side, about 5 minutes more. Remove chicken from skillet and set aside on a plate and keep covered.
- Crispy Chicken Skin Tip: Make sure that the bottom of your pan is thoroughly coated with bacon fat before you add your chicken. It takes time for the fat in the skin to render and become crisp, so don’t raise your heat too high. If you do, your skin will get too dark before it has had time to crisp and you’ll end up with flabby, burnt skin.
- Sauté Aromatics: Return the skillet over medium-high heat and add the diced onion; cook for 2 minutes or until tender. Stir in the garlic and cook for 15 seconds. Stir in the mushrooms; season with salt and pepper, and continue to cook for 5 minutes. Stir frequently.
- Create the Sauce: Add chicken broth and cook for 1 minute. Pour in the heavy whipping cream, and simmer until the sauce thickens. Stir in the Parmesan cheese until well combined. Stir in garlic then add chicken broth, cream, Parmesan, thyme, and lemon juice.
- Combine and Simmer: Reduce the heat to medium low, and pour in the chicken broth and broccoli. Add the chicken thighs back to the skillet. You can leave them whole, or cut them up into bite-sized pieces.
- Return Chicken to Skillet: Add the chicken thighs back to the skillet. You can leave them whole, or cut them up into bite-sized pieces.
- Simmer: Let the sauce simmer well to thicken it and enhance the flavors.
- Check for Doneness: The best way to tell if your chicken is fully cooked is to use a probe thermometer. Since this is dark meat, the chicken needs to reach at least 175°F (79°C) to be safe to eat. However, it will continue to cook a bit once you turn off the heat, so for the most tender and juicy chicken thighs, we recommend pulling them out of the pan when the thermometer reads about 172°F (78°C). In the few minutes after they come off the heat, the chicken’s internal temperature will climb to 175°F (79°C), guaranteeing that the thighs are safe to eat, but not overcooked.
- Garnish and Serve: Garnish with freshly chopped parsley and serve.
Serving Suggestions
You don’t really have to add anything to the side with this meal. This chicken dinner is also the perfect time to make some cauliflower mash, roasted veggies, or a bowl of low-carb zucchini turmeric soup. Broccoli, cauliflower, zucchini, and yellow squash are great vegetables to cook with chicken. For this chicken skillet dinner, using the broccoli is suggested. If you don’t like broccoli, then replace it with cauliflower.
Tips for Success
- Cooking Chicken Thighs: I love cooking with chicken thighs because they are very forgiving and don’t dry out easily. When cooking chicken, you don’t want to cook it until it’s dried out, rubbery, and chewy.
- Season to Taste: One thing that professional chefs do is taste, and taste, and taste again. Adjust the spices according to your preference.
- Don’t Rush: Let the sauce simmer well to thicken it and enhance the flavors.
- Resting: Allow the cooked chicken to rest for a few minutes before serving.
- Skillet: If you can, use a well-seasoned cast-iron skillet.
- Prep Ahead: You can cut and prepare the bacon, chicken, and veggies ahead of time to make the cooking process even faster.
Variations and Additions
- Vegetables: What are the best vegetables to cook with chicken? My favorites are broccoli, cauliflower, zucchini, and yellow squash. For this chicken skillet dinner, I suggest using the broccoli. If you don’t like broccoli, then replace it with cauliflower.
- Apples: You know what else goes great with chicken and bacon? Apples!
- Green Veggies: How about something green?
- Chicken Breasts: Can you use chicken breasts instead of chicken thighs? I recommend marinating the chicken breasts, first.
Storage and Reheating
Refrigerate leftover chicken in the sauce in a tightly-covered container. This dish will keep for up to 4 days in the refrigerator. To reheat, place leftover chicken with sauce in a skillet or saucepan. Cover and place over low to medium heat until the sauce is almost bubbling and the chicken is heated through.
Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. Values may vary according to the ingredients and tools used.
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