Chicken thighs make an easy and delicious low carb dinner recipes. Add in cream, bacon, and sun-dried tomatoes and you have all the makings of a perfect ketogenic meal!
I think I don’t even have to write a post here. The title of this recipe says it all and there is nothing more to say. It needs no introduction. In fact, you are probably annoyed with me that I am distracting you with chit chat. All you want is to get to that recipe as quickly as possible and make sure you have the ingredients so you can get home from work and make it for dinner. Or if you don’t have all the ingredients on hand, you want to make a quick stop at the grocery store and stock up. So you are surely thinking “Shut up, Carolyn. Hurry up and get to the recipe”.
Alright, alright, I will. Well, actually, not just yet. Bear with me here while I talk about the process of creating this one. In some ways, it was bound to be good because what’s not to love? Cream? Good. Sun-dried tomatoes? Good. Bacon. Oh-so-freaking-good! All poured over pan-seared chicken thighs and served on a bed of fluffy cauliflower rice.
But…yes, there is a “but” here. As wonderful as all of these ingredients are, the execution took a little work. Most of the cream sauce chicken recipes I came across required covering the pan after searing the thighs and simmering for 20 minutes or so. Um…do you know what that does? That takes your lovely crispy chicken skin and turns it into a rubbery, chewy mess. So I decided that the better option was to use an oven-proof skillet and bake the whole thing after pan-searing those thighs. Perhaps an extra step, but much, much better in the end.