Keto Smothered Chicken Thighs

4.8
(156)
127 Reviews
55 Photos

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.

Submitted by France C
Updated on November 21, 2024
A cast iron skillet with Keto smothered chicken thighs with mushrooms, bacon, and sliced green onions
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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

    Ingredients to make Keto smothered chicken thighs

    Dotdash Meredith Food Studios

  2. Season chicken thighs on all sides with paprika, salt, and pepper.

    A plate with four chicken thighs seasoned with paprika, salt, and pepper

    Dotdash Meredith Food Studios

  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.

    A cast iron skillet with chopped bacon

    Dotdash Meredith Food Studios

  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.

    A cast iron skillet with four browned chicken thighs

    Dotdash Meredith Food Studios

  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.

    A cast iron skillet with baked, browned chicken thighs

    Dotdash Meredith Food Studios

  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.

    A cast iron skillet with sliced mushroom cooking in a cream sauce

    Dotdash Meredith Food Studios

  7. Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.

    A skillet with chicken thighs and sliced mushrooms in cream sauce

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

466 Calories
32g Fat
2g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 55%
Cholesterol 159mg 53%
Sodium 373mg 16%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 41g 81%
Vitamin C 3mg 3%
Calcium 35mg 3%
Iron 3mg 14%
Potassium 445mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.