creamy chicken thighs

You don't need carbs to make these Keto Bacon Chicken Thighs With Garlic Cream Sauce from Delish.com.

Keto Bacon Chicken Thighs With Garlic Cream Sauce

bacon

lb. bone-in, skin-on chicken thighs

Kosher salt

black pepper

red onion, chopped

mushrooms,

garlic,

thyme

c. low-sodium chicken broth

heavy cream

c. Parmesan

lemon

parsley,

Do you ever buy veggies pre-chopped and sliced (like sliced mushrooms)?

Good concept bad execution. Pan sear your chicken 5 min per side in olive oil. Bacon grease doesn't matter. Transfer to glass 9x13 (skin side up) and bake for 15-20 minutes basting with butter and juices every 5 min. Dont cook your crispy chicken in the sauce! It makes your crispy skin a flappy nasty pile of whatever and restricts your ability to deal with the all important sauce in the pan... Pre-chop your bacon and sautee til not quite crisp. Add onion. Cook 4-5 min. Add mushrooms. Cook 2-3 min. Add garlic. Cook 1 min. Dont add all sauce ingredients at once!!!!! This results in potential clumping etc. Just dont. Deglaze the pan with white whine (1/4 cup). Cook an additional minute. I skip the broth, double the cream. Add the cream and let it come up to heat slowly so you dont burn it. Low to low-medium heat. When it is lightly bubbling, add cheese in slowly stirring constantly and seasoning to taste. I generally add a bit of chopped spinach to a sauce like this for variety. Take of heat and throw in 2 Tbsp unsalted butter. Let it melt in off heat to provide a little extra richness. Extra keto friendly.

I made this tonite for supper. I cooked the chicken longer(20 min per side) before adding the liquid. I didn’t add the lemon juice. My husband LOVED IT !He’s still talking about it 3 hours later. Definitely will be making again ! Thanks for the recipe. It is a keeper. 👍

It was okay. I wouldn't add the lemon juice.

I don’t actually follow a Keto diet, but this recipe caught my eye because I love bacon, garlic, and chicken thighs! Try making the recipe as written, the flavor profile is delightful! And it’s a fairly easy recipe, so even if you are a beginner or novice cook, this will surely knock the socks off of your dinner guests, and will impress! I’ve made it quite a few times now, sometimes subbing French shallots for the red onion, sometimes using leg quarters. I do like to serve on a bed of spinach or kale. Occasionally over a risotto. Presentation is amazing if you get a good sear on your chicken skins! And since I’m not Keto, I often add a chunk of crusty bread to soak up that delicious sauce! So good! Thanks for sharing this elegant, but simple recipe!!!

This is a delicious recipe. Thank you so much for sharing.

Cooked this, it was delish, did not have lemon juice so skipped that, and i added ranch seasoning. yummy!

Yum Yum Yum!!!
i thought this recipe was super easy and incredibly delicious!! Will definitely make many more times

This was delicious and easy. AND my hubby and children ate it up! Will definitely make it again.

Wowed my husband with this dinner...Although the prep time was much more than 10min, it was well worth it. I would love to know the nutrition info if available. I will definitely be making this again!

It was great, I would recommend cooking the chicken longer than it calls for.

Made this for my fire station (there are 12 of us so I did it in two large cast iron skillets) and it was a hit. For the non-keto guys I served egg noodles to go under.

I thought it was great!  I added a little Worcester sauce and omitted the bacon. I’d probably seat the chicken a bit more. Served over riced cauliflower and it was delectable!

I followed this, just doubling.  Added the garlic that is not in the recipe.  It was ok.  Certainly not worth the added effort over putting chicken in the slow cooker or in the oven and baking.  I was very disappointed.  Yes we ate it, but will not make it again.

One of the best recipes to cook chicken thighs is to smother them in a creamy bacon mushroom and thyme sauce. &nbsp;So easy and yummy! &nbsp;KETO friendly, high-fat, low-carb, gluten free chicken recipe.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

chicken thighs (, skin-on, bone-in)

vegetable oil

salt and pepper

Italian seasoning (dried thyme, oregano)

oz white mushrooms

bacon (cooked, chopped)

salt

Preheat oven to 350 F.

Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs).  Heat vegetable oil on medium-high heat in a large skillet.  Add chicken thighs skin-side down.  Cook for about 5 minutes, on the skin side until nicely browned.

Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.

In the mean time, make the mushrooms sauce:

Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.

Add chopped cooked bacon to the skillet.

Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.

When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

https://content.jwplatform.com/videos/CiZWakHG.mp4

Indulge in these tasty Chicken Thighs with Creamy Mustard Sauce—a quick and easy recipe featuring tender golden brown chicken thighs simmered in a rich and flavorful mustard sauce with fresh herbs. This one-pan wonder is a flavor-packed, comforting meal that's perfect for weeknight dinners or special occasions.

Chicken Thighs with Creamy Mustard Sauce Recipe

1.4 lb chicken thighs, skinless boneless or skin on bone-in (about 4-6)

olive oil

shallot, finely chopped (or 1/4 cup onion, finely diced)

chicken broth

Dijon mustard

whole-grain mustard

Parmigiano cheese

tarragon (or parsley), finely chopped

Prepare the Chicken: Dry chicken with clean paper towels. Season the thighs with salt and black pepper on both sides. Heat olive oil in a cast iron skillet over medium-high heat.

Brown the Chicken: Add the chicken thighs to the hot skillet, skin side down (if using skin-on), and cook until browned, about 5-7 minutes per side, or until the thighs are cooked to an internal temperature of  155 to 160 degrees. Remove the chicken from the skillet and set aside.

Cook the Shallot: In the same skillet, add the chopped shallot and cook until softened and fragrant, about 2-3 minutes, scraping any brown bits from the bottom of the pan.

Deglaze the Pan: Pour in the dry white wine (chicken broth or water) to deglaze the pan, scraping up any browned bits from the bottom.

Prepare the Sauce: Reduce the heat to medium-low and add the heavy cream, Dijon mustard, whole grain mustard, and salt. Stir to combine. Simmer the sauce for about 3-4 minutes, or until slightly thickened. Stir in the freshly grated Parmigiano cheese until melted and smooth.

Combine Chicken and Sauce: Return the chicken thighs to the skillet, skin side up, and spoon some of the sauce over the top. Simmer the chicken in the sauce for an additional minute or so.

Garnish and Serve: Sprinkle the chopped fresh tarragon (or parsley) over the chicken. Serve the chicken thighs hot with the creamy mustard sauce spooned over the top.

Yummiest! Tastes so good and a million thanks to you!

Delicious!  I finally found a meal my whole family will eat. This is going in the rotation right away!  Love it!

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