Keto Chicken Thighs in Creamy Sauce

Ingredients Required

• 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

Collect all the ingredients. Preheat your oven to 400°F (200°C).

Season both sides of the chicken thighs with paprika, salt, and pepper.

Cook the bacon in a cast iron skillet or oven-safe pan over medium-high heat for 4 to 5 minutes until browned. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Discard any excess grease from the skillet.

Place the skillet back on medium heat and cook the chicken thighs, skin-side down, for 3 to 4 minutes. Flip the chicken over and transfer the skillet to the preheated oven.

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

Place the skillet back on the stove over medium-high heat. Add the chicken broth, using a whisk to loosen any browned bits from the skillet. Stir in the mushrooms and cook until softened, about 3 to 4 minutes. Pour in the heavy whipping cream and whisk until it starts to lightly simmer, then reduce the heat to medium-low. Season with salt and pepper to taste, if needed.

Return the chicken and any accumulated juices to the skillet; top with the bacon and green onions. Serve right away, spooning the sauce over the chicken.

Nutritional Information (per serving)