Description
Topped with bacon, mushrooms, green onions, and a creamy sauce, these chicken thighs are sure to become a favorite on your keto menu.
Ingredients
- 4 (8 ounce) skin-on, bone-in chicken thighs
- 1 teaspoon paprika
- salt and pepper to taste
- 4 slices bacon, cut into 1/2 inch pieces
- ⅓ cup low-sodium chicken broth
- 4 ounces sliced mushrooms
- ¼ cup heavy whipping cream
- 2 green onions, white and green parts separated and sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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 the skillet.
- 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.
- 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.
- 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.
- Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately
- spooning sauce over chicken.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 4