This post may contain affiliate links. Read my disclosure policy.
Pan-fried chicken thighs in a creamy bacon sauce with a touch of lemon! Quick and easy recipe for skin-on, bone-in chicken thighs. Low-carb and gluten-free dinner recipe.
If you want an easy chicken recipe with a delicious creamy sauce, with everything cooked in one skillet, these pan-fried chicken thighs in a creamy lemon sauce with bacon is a perfect recipe for you!
Chicken thighs are cooked right in the skillet: first, they are pan-fried skin-side down to get that nice brown color on the outside, then you simmer them in a lemon-chicken broth with bacon for about 20 minutes until they are completely done and cooked. Finally, you'll add cream and even more bacon. So good!
What makes this chicken recipe KETO friendly
- This meal contains a high amount of fat from heavy creamy, chicken thighs, and bacon. All these ingredients have high fat, low sugar content.
- Chicken thighs are high in protein but low in carb, which makes them a fantastic choice for the KETO diet.
As it usually is the case with chicken thighs, they are best eaten right after you cook them. I find they get soggy as leftovers, even though they will still be pretty tasty! Just ate some left-over bacon chicken thighs for dinner, and I am not complaining!
Other KETO friendly recipes
- Make low-carb chicken breasts that taste like comfort food: Broccoli Bacon Cheddar Chicken Bake
- Another delicious and comforting chicken bake that is high-protein and low-carb: Bacon Cream Cheese Cheddar Chicken
- Pork chops are always a great choice for KETO friendly recipes: Bacon and Mushroom Smothered Pork Chops
- Deliciously creamy Low Carb Creamy Pork Chops in Parmesan Sauce
Pan-Fried Chicken with Bacon Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 5 chicken thighs
- salt and pepper
- 3 garlic cloves minced
- 1 cup chicken stock
- 8 strips bacon , cooked, fat drained off, and chopped into small chunks - divided
- 1 lemon thinly sliced
- ⅔ cup heavy cream
- 2 green onions chopped
Instructions
- Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
- Remove chicken from the skillet.
- Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
- Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
- After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add ⅔ cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
- To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Would like to know the nutritional info for this recipe?
I just made this and it was phenomenal! My wife says this is the best sauce she has ever eaten. I wish there was a way to post a picture of mine. Thanks for sharing this recipe. It has definitely strengthened our arsenal.
Do you have the nutritional information for this? I am doing LCHF and need to watch the carbs.
It was a hit with my family, great job.
Hope it won't be too salty if I leave out the lemon slices!
Love chicken thighs, will leave off the lemon slices. Thank you, Ann
I am not a fan of chicken thighs. Can I use breasts instead?
Delicious! We used skinless thighs and it was still very juicy and flavorful. We will definitely make it again. I think thighs are more suitable than breasts, but breasts may be easier if you are cooking for a larger group.
It was really good. But really salty. Next time I am going to skip the "generously season with salt" and just do a pinch or so.
I used skinless thigh, came out very good, but a little salty, I will cut back on the salt next. I also make a little more sauce and served it with noodles.
I like your site and your recipes, I'll like to ask that you not put ads in your recipes when we're trying to print them. There's enough all over the site, really don't see the necessity to have them in the recipes too, and they take up space, causing the recipe to be two pages. Thanks
disagree re leftover chic. thighs. I only cook any chic.. recipe with leftovers in mind. always taste better the nxt day, a few exceptions but not many. thighs, in my opinion, stand up better left over because like many recipes it's better the next day. if not, u have 2 dif. tastes. ur recipes will be cooked tomorrow and then on the marrow will be eaten also.
This looks delicious I can't wait to try it!
This looks so delicious can't wait to try it!
This looks stupid good! Have you ever tried it with boneless, skinless, chicken breasts?
Did you try with chicken breasts? Curious to know if it worked!
I used boneless skinless thighs which were quite tasty. I always have an issue with browning any meats prior to cooking so that is my only issue with myself. It turned out great. Everyone loved it.
I used to cook all the time with boneless skinless breasts but always meals were dry and not that tasty. Then i got a job as a chef, tried cooking with bone in, skin on thighs and a huge hit with guests and staff alike, so huge a difference in flavour when you do them that way.
This looks outstanding, with all my favs in one skillet! Beautiful photos too, Julia. Have a great weekend.