Keto Smothered Chicken Thighs

These Keto Smothered Chicken Thighs are sure to become a favorite on your keto menu, topped with a creamy sauce, mushrooms, green onions, and bacon.

Ingredients

Ingredient Checklist

• 4 (8 ounce) skin-on, bone-in chicken thighs
• 1 teaspoon paprika
• salt and pepper to taste
• cut into 1/2 inch pieces 4 slices bacon,
• ⅓ cup low-sodium chicken broth
• 4 ounces sliced mushrooms
• ¼ cup heavy whipping cream
• white and green parts sliced and separated 2 green onions,

Directions

1. Step 1
   Preheat the oven to 400 degrees F.
2. Step 2
   On all sides of chicken thighs season with pepper, salt, and paprika.
3. Step 3
   In a cast iron skillet over medium-high heat, heat bacon until it gets browned, Four to Five minutes. Take it out from skillet and drain on a paper towel-lined plate. Discard and drain excess grease from skillet.
4. Step 4
   To medium heat, return skillet and skin-side down, heat chicken thighs, for Three to Four minutes. Flip chicken over and in the preheated oven, place skillet.
5. Step 5
   Until chicken thighs are no longer pink at the bone, bake and juices run clear, about Thirty minutes. An instant-read thermometer should read 165 degrees F inserted near the bone. Take the chicken out to a plate and to keep warm, cover with foil. From skillet, remove all but Two tbsp. drippings.
6. Step 6
   Over medium-high heat, put skillet back to the stove. While whisking up brown bits from the bottom of the skillet, pour in chicken broth. 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 pepper and salt.
7. Step 7
   Put any juices and chicken back into skillet; top with green onions and bacon. Spooning sauce over the chicken, serve immediately.

Nutrition Facts

Per Serving: 466 calories; protein 40.5g; carbohydrates 2.4g; fat 32g; cholesterol 158.9mg; sodium 373mg