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Pan-Fried Chicken with Bacon Cream Sauce

Pan-Fried Chicken with Bacon Cream Sauce - KETO friendly, low-carb, gluten free dinner recipe.  Everything is cooked in one skillet.  First, pan fry the bone-in, skin-on chicken thighs to get that nice brown color on the outside.  Then, simmer them in a lemon-chicken broth with bacon for about 20 minutes until they are completely done and cooked.  Finally, add cream and even more bacon. So good!

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 726 kcal
Author Julia

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
  • 2/3 cup heavy cream
  • 2 green onions chopped

Instructions

  1. 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.
  2. Remove chicken from the skillet.
  3. 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).
  4. 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.
  5. 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 2/3 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.
  6. To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.

Recipe Notes

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Nutrition Facts
Pan-Fried Chicken with Bacon Cream Sauce
Amount Per Serving
Calories 726 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 22g 110%
Cholesterol 223mg 74%
Sodium 502mg 21%
Potassium 532mg 15%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 31g 62%
Vitamin A 15.4%
Vitamin C 19.9%
Calcium 5.3%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.