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 !!

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

·     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.  ....

5.  You can get full the recipes in here!!!

Share this post