This one-pot chili is easy to make, quick, and flavorful. It also has a lovely, meaty texture.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken thighs on all sides with paprika, salt, and pepper.
- 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.
- 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.
- 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.
- 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.
- Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 11 g |
| Sodium | 373 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I added more broth and corn starch to thicken it, in order to have extra sauce. I also added some garlic with the mushrooms.
This was delicious. I sautéed the mushrooms along with fresh spinach before adding chicken broth and used 1/2 n 1/2 instead of heavy cream. Will definitely make again !
Made this tonight and it is REALLY GOOD! made just as instructed with no changes. (only skinless and I use a baking dish. Don’t have a skillet). for a simple recipe this is quite good and will make again! Falls on my top 3 recipes
Super easy, came out looking good the first time with no changes, served with rice. I could see spicing it up a little if you like some kick. I’ll be doing this again. Leftovers on day 2 were tasty.
This recipe convinced me to skip eating out tonight. Delish… I had green beans and potatoes to round out the meal …
Killer recipe! I lacked heavy cream but substituted left over French onion dip from Super Bowl Sunday. I added some mini peppers with the mushrooms.
I have made this recipe several times, and usually make 6 or 8 thighs at a time. Just do the math to fit (6 or 8 oz. of mushrooms; 6 or 8 slices bacon; etc.). Works and tastes great (I have skipped the onions when I had no scallions at home). It goes great with noodles, which I know is NOT Keto, but you do need something else on the plate.
Everyone loved this dish. I followed the recipe except for the cream – I didn’t have any, but it was still very good just using milk. Served over wild rice with a side of roasted root veggies. Also tried it with chicken quarters for the second time, and it was still very good and easy.
I added garlic and spinach as suggested in comments. Wonderful, very flavorful. Will be making this again.
Great recipe. Easy to make and flavour is fantastic. Will add a bit of garlic next time
This was absolutely fantastic! I made a few changes to my taste. I used 5 oz shitake mushroom, and along with the mushrooms, I added 3 medium tomatoes, quartered. I also added 4 garlic cloves cut into quarters. I used skinless, boneless chicken thighs. I used 3/4 cup low sodium chicken broth and I used light cream and stirred 1 tsp flour into light cream. I also added garlic and onion power to chicken along with sweet paprika and I used 1/3 cup Veroni Diced Pancetta instead of bacon. I left the Pancetta and grease in pan.
This chicken was a family pleaser. Everyone loved it! Had the best taste. I did double the sauce recipe and added flour to thicken the sauce up a bit. Went great with roasted asparagus & hollandaise sauce!!!
Loved this so much, it is now a regular request. I do add spinach to the mushrooms and double the liquids to make more sauce. I do thicken it for my boys and place it over mashed potatoes.
Wonderful and so full of flavor!
I made this last night. My father and I loved it, even though he’s not on Keto. It wasn’t easy to refrain from eating another portion (or licking the freakin’ skillet!), but I managed to put enough away for tonight’s dinner as well (it’s just the two of us, now). This will definitely go in the Keepers folder. Any idea how this would affect the macros if I doubled the chicken stock, cream and mushroom so we get more gravy out of it? I wouldn’t know how to check, myself.
Quick and easy. Loved it.
This was very good and easy. I also used garlic powder for more flavor. I didn’t have heavy cream so I used milk, then a little corn starch to thicken it. It was really tasty. I’ll make this again.
These were excellent!!! Instead of the oven I used my pellet grill with prove…served them on egg noodles…yummy yummy!
This recipe was very tasty and easy to prepare. I prepared this for my client’s daughter birthday dinner and she loved it!
LOVED IT!
Absolutely delicious and easy!