Healthy Recipes | Keto Chicken Thighs

The ultimate Keto Chicken Thighs recipe has arrived! This one-skillet dinner recipe packs a ton of flavor with minimal prep. We used roasted red peppers and goat cheese to transform boring old chicken thighs into a five-star menu item. Make this for the entire family tonight.

Baked chicken thighs always ensure a juicy piece of chicken, and there is nothing worse than dried out chicken for dinner. We always follow the same method when it comes to cooking chicken thighs no matter what the recipe calls for. Our go-to method:

When it comes to food, Youtube has always been a source of inspiration because of the number of food videos. I chanced upon this Munchies video for mustard braised chicken which inspired this recipe. It’s super simple and delicious. I previously had made pork chops in a creamy mustard sauce, which is fairly similar. I’ve mentioned before that chicken in supermarkets are normally sold without skin so I had to make a quick trip to my butcher to get some nice skin on chicken thighs.

Death angle and Cannibal corpse last night, and today your wonderful chicken thighs with mustard sauce, cooked it last week for the first time last week and the family loved it so today I’m doing it again after I recover, I have been on the Keto diet for 5 months now and the way you explain everything and shoot the process is second to none, thank you I’m a big fan.

Keto Chicken Thighs 

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Total Time: 25 Minutes

Servings: 4 People 

Calories: 479 Kcal

Ingredients:

• 1/2 tsp black pepper
• 4 oz goat cheese
• 1-2 tbsp fresh parsley, chopped
• 1.5 lb chicken thighs, boneless/skinless
• 1 tbsp coconut oil
• 1 tsp Pink Himalayan Salt

Roasted Red Pepper Sauce:

• 2 tbsp olive oil
• 1/2 cup heavy cream
• 4 oz roasted red peppers (in water)
• 2 cloves garlic

Instructions:

1. First, Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
2. Second, Add the thighs to a large mixing bowl and season with salt and pepper. 
3. Next, Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed. 
5. Add heavy cream to the sauce and blend once more.
6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
8. Garnish with fresh parsley and serve immediately!
9. Best stored in an air tight container in the fridge up to 5 days. 

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