This keto chicken thigh recipe is sure to become a favorite. Crispy pan-fried, bone-in chicken thighs are topped with bacon, mushrooms, green onions, and a creamy sauce.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
466 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Season chicken thighs on all sides with paprika, salt, and pepper.
Step 3
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 the skillet.
Step 4
Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place the skillet in the preheated oven.
Step 5
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 of drippings from the skillet.
Step 6
Return the 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.
Step 7
Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.
Ingredients
¼ cup heavy whipping cream
salt and pepper to taste
1 teaspoon paprika
⅓ cup low-sodium chicken broth
4 slices bacon, cut into 1/2 inch pieces
4 ounces sliced mushrooms
4 (8 ounce) skin-on, bone-in chicken thighs
2 green onions, white and green parts separated and sliced
