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.
Please see my Creamy Sun-Dried Tomato & Bacon Chicken Thighs on A Sweet Life Diabetes Magazine.
Also try these Crispy Oven Baked Chicken Thighs
Janet Eldridge says
Where do I find the recipe and nutritional values?
Click the link to A Sweet Life.
What do you think about replacing the cream with coconut milk? Do you think it would work?
Sure. It won’t thicken quite as much but should be fine.
Stephanie Deal says
I made this Saturday night and my husband and I absolutely loved it!! So easy and incredibly delicious! I will admit that I followed the recipe exactly except that I used bonesless, skinless thighs because that’s all I had on-hand AND it was still so yummy!! I served it with Brussels sprouts and soul bread rolls and we ate like kings!! Thanks Carolyn for another fabulous recipe!!
Where is recipe? I cannot make link work. Is the sweet life mag a S. African or australian website?
Their site is back up!
The link didn’t work. Do you have this posted anywhere else?
The link works fine for me. Try a different browser!
i made this tonight for dinner and it was delicious. There were three chicken thighs left over along with about 1.5 cups of sauce. I think I’m going to use them as the base for soup, adding a can of diced tomatoes with their juice, and some sautéed onions, mushrooms, and sliced mini sweet peppers. I’ll add some more chicken broth and cream for the liquid, and finish it off with a big handful of fresh spinach. I think it will be a great way to enjoy your recipe again in a different form.
Ann … aren’t you smart!!! Gonna do that myself!! I just finished making some chicken bone broth, too. Can’t wait! Thanks for the scrumptious idea!
carrie @ Bakeaholic Mama says
Oh my god YES. Everything about this dish is calling to me.