Keto Smothered Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispiness.

Heavy cream: Adds richness and creaminess to the sauce.

Chicken broth: Provides a savory base for the sauce.

Olive oil: Used for searing the chicken to achieve a golden brown skin.

Garlic powder: Enhances the flavor with a hint of garlic.

Onion powder: Adds depth and a subtle onion flavor.

Salt: Essential for seasoning the chicken.

Pepper: Adds a touch of heat and enhances the overall flavor.

When searing the chicken thighs, make sure the skillet is hot enough before adding the olive oil. This ensures a crispy, golden-brown skin and locks in the juices. Avoid overcrowding the pan to maintain the temperature and achieve an even sear.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though you may miss some of the flavor from the bones and skin.

• heavy cream - Substitute with coconut cream: It provides a similar creamy texture and is lower in carbs, making it suitable for a keto diet.

• chicken broth - Substitute with bone broth: It has a richer flavor and additional nutrients, which can enhance the dish.

• olive oil - Substitute with avocado oil: It has a higher smoke point and a neutral flavor, making it a good alternative for cooking.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust flavor, though you may need to adjust the quantity.

• onion powder - Substitute with shallot powder: Shallot powder has a milder, sweeter flavor that can add a different dimension to the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat without overpowering the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken thighs to an airtight container. If you have multiple layers, place a piece of parchment paper between them to prevent sticking.
• Store the container in the refrigerator. The chicken will keep well for up to 4 days.
• For longer storage, place the chicken thighs in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Frozen chicken thighs can be stored for up to 3 months.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through.
• Alternatively, you can reheat the chicken in a skillet over medium heat. Add a splash of chicken broth or heavy cream to the skillet to keep the chicken moist. Heat until the chicken is thoroughly warmed.
• If you prefer using a microwave, place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power in 1-minute intervals until hot, making sure to check frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken thighs in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. For a crispy skin, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet to prevent the chicken from drying out.
  3. Place the chicken thighs in the skillet, skin-side up.
  4. Cover and heat for about 10-15 minutes, turning occasionally, until the chicken is thoroughly warmed.

• Microwave Method:

  1. Place the chicken thighs in a microwave-safe dish.
  2. Add a small amount of chicken broth or water to keep the chicken moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then check the temperature.
  5. Continue heating in 1-minute increments until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. For extra crispiness, increase the temperature to 375°F (190°C) for the last 2 minutes.

• Oven: Used to bake the chicken thighs at a consistent temperature of 375°F (190°C).

• Skillet: Essential for searing the chicken thighs to achieve a golden brown, crispy skin.

• Tongs: Handy for flipping the chicken thighs without piercing the skin.

• Measuring cups: Necessary for accurately measuring the heavy cream and chicken broth.

• Wooden spoon: Useful for stirring the chicken broth and heavy cream together in the skillet.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Cutting board: Provides a clean surface to season the chicken thighs.

• Knife: Used for any additional prep work, such as trimming excess fat from the chicken thighs.

• Serving spoon: Ideal for spooning the sauce over the chicken when serving.

• Baking dish: If your skillet isn't oven-safe, you can transfer the chicken and sauce to a baking dish before placing it in the oven.

Pre-measure ingredients: Measure out heavy cream, chicken broth, and spices before starting to streamline the cooking process.

Use one skillet: Sear the chicken thighs and make the sauce in the same skillet to save on cleanup time.

Preheat oven early: Start preheating your oven while you season the chicken to ensure it's ready when you need it.

Batch seasoning: Season all the chicken thighs at once to save time.

Simmer while searing: Begin simmering the sauce while the chicken is searing to cut down on overall cooking time.