Keto Smothered Chicken Thighs

Recipe View Prepare the oven: Preheat your oven to 400°F (200°C). (5 minutes)

Recipe View Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together the smoked paprika, salt, and pepper. Generously season the chicken thighs on all sides with the spice mixture. (2 minutes)

Recipe View Cook the bacon: In a large, oven-safe skillet (cast iron is ideal), cook the bacon lardons over medium-high heat until crispy and golden brown. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain off all but about 2 tablespoons of bacon fat from the skillet. (7 minutes)

Recipe View Sear the chicken: Return the skillet to medium heat. Place the chicken thighs skin-side down in the hot skillet and sear for 3-4 minutes, until the skin is golden brown and crispy. Flip the chicken over. (4 minutes)

Recipe View Bake the chicken: Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check for doneness. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm. (35 minutes)

Recipe View Sauté the mushrooms: Place the skillet on the stovetop over medium-high heat. Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pan. Add the sliced cremini mushrooms and cook until softened and lightly browned, about 3-4 minutes. (5 minutes)

Recipe View Make the sauce: Reduce the heat to medium-low. Pour in the heavy whipping cream and whisk to combine. Simmer gently for 1-2 minutes, or until the sauce has slightly thickened. Season with salt and pepper to taste. (4 minutes)

Recipe View Smother and serve: Return the chicken thighs to the skillet, nestling them into the creamy mushroom sauce. Top with the crispy bacon lardons and sliced green onions. Spoon the sauce generously over the chicken and serve immediately. (2 minutes)