Alfredo
Culinary Explorer
Hey everyone, I want to introduce you to a delicious and easy recipe: Keto Chicken Thighs! Perfect for those following a low-carb lifestyle, these juicy chicken thighs are packed with flavor and super simple to make. Let's dive into this tasty keto-friendly dish!
Ingredients:
480×378
404.5 kB
Ingredients:
480×378
404.5 kB
- 6 bone-in, skin-on chicken thighs
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
- Lemon wedges (optional)
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with salt and pepper.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the garlic, thyme, and rosemary to the skillet and cook for about 1 minute until fragrant.
- Place the chicken thighs in the skillet, skin side down, and sear until the skin is crispy, about 5-7 minutes.
- Flip the chicken thighs over and transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C).
- Serve with lemon wedges on the side for a zesty kick. Enjoy!
- 6 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the mushrooms and garlic, and cook until the mushrooms are tender, about 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and thyme, and cook until the sauce thickens slightly.
- Return the chicken thighs to the skillet and cook for an additional 10 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley and serve hot. Enjoy!