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.
This is an awesome and easy-to-prepare recipe! I had all the ingredients on hand!My family loved it and I’ll be making it again, for sure!
Thank you, Marsha, for such a positive comment! I am glad you tried this recipe and liked it! 🙂
I have made this many many times and its always a hit! But I just got a instant pot for my birthday and I'm curious do you think this recipe would work in it? Has anyone tryed? I want to but with all the different steps I wouldn't want to ruin the recipe.
I had quite a few boneless, skinless chicken thighs and was looking for a new recipe to try. I came across this gem and now one of my favorites! I have made this many times for my family (rarely any leftovers). I enjoy providing a meal to friends who are under the weather, just had surgery or bringing home a new baby and this is one of my go to recipes! Thanks for sharing it with us!
Gina, you are so welcome! Your comment made my day! 🙂
Absolutely yummy will be making again that's for sure
This is an absolute favorite for my boyfriend and I. It is also now my signature dish that I make when having dinner guests over and it is always a hit! I use boneless breasts and put this over a mixture of rice and quinoa.
Thank you so much for this amazing recipe!
Lauren, you are very welcome! I am so glad you enjoyed this recipe! Love the idea of serving this chicken over rice and quinoa.
Any change in cooking this with boneless chicken breast?
I would say check the chicken for doneness after it's been cooking in the sauce for 10 minutes and cook longer if needed.
Sounds good but will probably use boneless thighs
Yes, that's a great idea!
2nd or 3rd time making this. Family FAVE! Thanks so much. I did season the chicken the 2nd time with cumin and smoked paprika to give it some depth and flavor but still great recipe
So glad you've been making this recipe several times! Seasoning the chicken with cumin and smoked paprika sounds so good!
This was pretty good. I used thinner cream and had to thicken with a roux but was very tasty once it had reduced. My son couldn't get enough of the chicken! I had added onion as I like onion and bacon together. A tasty meal and no cheese!
I am so glad you tried this recipe and liked it! 🙂
Trying this tonight, sounds lovely. Martin from the uk.
Enjoy!
I made this for my family tonight and it was a huge hit! Someone said this tasted like something you get from a fancy restaurant. This recipe is a keeper! Thank you for sharing
Jenny, you are very welcome! So happy to read your feedback. Thank you for your kind words.
Can’t wait to try this, will probably use boneless thighs tho
Can you use lemon juice instead of sliced lemon? And if so, how much do you recommend? I’m trying to use ingredients I already have in my kitchen.
Thank you!
Yes, you could use lemon juice, preferably freshly squeezed. Use 2 tablespoons of freshly squeezed lemon juice. If using bottled lemon juice, start with 1 tablespoon, taste, and add a second one if needed.
Delicious! I sub Coconut Cream for the Heavy Cream to avoid dairy.
So glad you liked it! And good to know that coconut cream works in this recipe in place of heavy cream!
My family can’t get enough of this stuff!! My 4yo requested it for his special dinner tonight after starting pre-k today. By far, this has been my most made recipe from Pinterest. Thank you!!
You're very welcome, Brianne! Your comment made my day! So glad this recipe has been so well received in your family! Thank you.
Wonderful recipe. I think I’ll simmer with the top off next time to keep that crispy skin, but otherwise it was perfect! Served with roasted broccoli and my family loved it. Thank you!
You're very welcome! So glad you enjoyed the recipe. Serving roasted broccoli as a side dish sounds so good!
This has become my go-to chicken thigh recipe!! Thanks!
You're very welcome! I am so glad you've been enjoying this recipe. 🙂