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.
Ingredients
- skin-on, bone-in chicken thighs: 4 piece (8 ounce)
- paprika: 1 tsp
- salt and pepper: (to taste)
- slices bacon: 4 piece (cut into 1/2 inch pieces)
- low-sodium chicken broth: 0.33333 cup
- ounces sliced mushrooms: 4 piece
- heavy whipping cream: 0.25 cup
- green onions, white and green parts separated and: 2 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.
