If you are looking for a rich, comforting, and truly satisfying keto dinner, this Keto Smothered Chicken Thighs recipe is about to become your new favorite. Crispy pan-seared, bone-in chicken thighs are baked until juicy, then topped with smoky bacon, tender mushrooms, fresh green onions, and a silky cream sauce.
It is low in carbs, high in flavor, and perfect for busy weeknights or weekend family dinners. Plus, everything cooks in one skillet, which means less mess and more flavor.
Let’s get started.
Why You’ll Love This Keto Chicken Thigh Recipe
- Crispy skin and juicy inside
- Creamy mushroom sauce with smoky bacon
- Only 2g carbs per serving
- One-pan recipe
- Perfect for keto and low-carb diets
This dish is hearty enough to serve on its own, but it also pairs beautifully with cauliflower mash or sautéed greens.
Ingredients You’ll Need
Here’s a quick look at what makes this dish so flavorful:
Chicken
- 4 bone-in, skin-on chicken thighs (8 oz each)
Bone-in thighs stay juicy, and the skin becomes beautifully crispy.
Seasoning
- 1 teaspoon paprika – Adds color and mild smoky flavor.
- Salt and black pepper – Enhances overall taste.
Bacon
- 4 slices bacon (cut into pieces)
Adds smoky richness and crispy texture.
Sauce Base
- 1/3 cup low-sodium chicken broth
Helps deglaze the pan and build deep flavor. - 4 ounces sliced mushrooms
Earthy and perfect with cream sauce. - 1/4 cup heavy whipping cream
Creates a rich, keto-friendly creamy sauce.
Garnish
- 2 green onions (white and green parts separated)
Adds freshness and light onion flavor.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Season the Chicken
Pat the chicken thighs dry with paper towels.
Season both sides generously with paprika, salt, and pepper.
Dry skin helps achieve crispiness.
Step 3: Cook the Bacon
Heat a cast iron skillet or oven-safe pan over medium-high heat.
Cook bacon pieces for about 4–5 minutes until browned and crispy.
Remove bacon and place on a paper towel-lined plate.
Drain excess grease from the skillet, leaving a light coating.
Step 4: Sear the Chicken
Place chicken thighs skin-side down in the skillet.
Cook for 3–4 minutes until the skin is golden and crispy.
Flip the chicken over.
Step 5: Bake
Transfer the skillet to the oven.
Bake for about 30 minutes or until:
- Internal temperature reaches 165°F (74°C)
- Juices run clear
- Chicken is no longer pink near the bone
Remove chicken and cover loosely with foil to keep warm.
Leave about 2 tablespoons of drippings in the skillet.
Step 6: Make the Creamy Mushroom Sauce
Place skillet back on the stove over medium-high heat.
- Add chicken broth while scraping up brown bits from the pan.
- Add sliced mushrooms and cook 3–4 minutes until soft.
- Stir in heavy cream and bring to a light simmer.
- Reduce heat to medium-low.
- Adjust salt and pepper if needed.
The sauce should be smooth and slightly thickened.
Step 7: Smother and Serve
Return chicken to the skillet.
Top with crispy bacon and sliced green onions.
Spoon the creamy mushroom sauce over the chicken and serve immediately.
Tips for Best Results
- Always pat chicken dry before seasoning.
- Use a cast iron skillet for best crisp and flavor.
- Do not overcrowd the pan.
- Let the sauce simmer gently, not boil.
Variations You Can Try
- Add minced garlic for extra flavor.
- Sprinkle shredded mozzarella or parmesan before serving.
- Use spinach instead of mushrooms.
- Add a pinch of red pepper flakes for heat.
What to Serve With Keto Chicken Thighs
Since this recipe is low carb, try serving it with:
- Cauliflower mash
- Steamed broccoli
- Zucchini noodles
- Garlic butter green beans
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze it for up to 2 months. Store in freezer-safe containers.
Reheating
Reheat gently in a skillet over low heat. Add a splash of broth or cream if sauce thickens too much.
Avoid microwaving too long, as it may dry out the chicken.
Keto Smothered Chicken Thighs
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Pat chicken dry and season with paprika, salt, and pepper.
- Cook bacon in an oven-safe skillet over medium-high heat until crispy. Remove and drain.
- Drain excess grease, leaving a light coating in the pan.
- Sear chicken skin-side down for 3–4 minutes until golden. Flip.
- Transfer skillet to oven and bake 30 minutes or until internal temperature reaches 165°F (74°C).
- Remove chicken and keep warm. Leave 2 tablespoons drippings in skillet.
- Add chicken broth and scrape brown bits from pan.
- Add mushrooms and cook 3–4 minutes until soft.
- Stir in heavy cream and simmer until slightly thickened. Season if needed.
- Return chicken to skillet. Top with bacon and green onions.
- Spoon sauce over chicken and serve immediately.
Notes
- Always pat chicken dry for crispy skin.
- Use a cast iron skillet for best flavor.
- Add garlic or parmesan for extra richness.
FAQs
Can I use boneless chicken thighs?
Yes, but reduce baking time by about 5–10 minutes.
Is this recipe keto-friendly?
Yes. It contains only 2g carbs per serving.
Can I use chicken breasts?
Yes, but they may be less juicy than thighs.
How do I know chicken is fully cooked?
Use a meat thermometer. Internal temperature must reach 165°F (74°C).
