Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Contributed by Susan

The Recipe: Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

I think this might be the first recipe I remember making when starting keto and I’m sure it helped me understand just what keto has to offer.

The Bottom Line:  One of my all time favorite recipes. Served over zhuzhed up riced cauliflower its been a hit with every person I’ve made it for.

The Nitty Gritty:  I do prefer using bone in skin on thighs for this, the pan fried chicken skin add a big flavor boost in my opinion, well worth the effort. And I then use the pan and drippings to saute the mushrooms and make the sauce.

I find the prep takes me a bit longer than the recipe indicates, but the 30 minutes in the oven have been spot on and they always come out right when checked with a instant read thermometer.

I substitute EVOO for the vegetable oil and use Penzeys Tuscan Sunset for my Italian herb seasoning.

I serve this over riced cauliflower which I saute in butter, Kerrygold naturally, with diced onion, minced garlic, and seasoned with salt and pepper. I get the frozen bags, steam them in the microwave for a few minutes while I saute the onion and garlic, and then add the cauliflower to the pan and finish it over medium heat. Plain riced cauliflower is lackluster and disappointing, taking a little extra time to make it this way changes the whole thing for me.

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