OVEN-BAKED KETO CHICKEN THIGHS WITH CREAMED SPINACH AND MUSHROOMS
This yummy keto main dish is a great way to get a vegetable into your evening meal. The chicken thighs rest on a bed of creamed spinach and mushrooms, with a crunchy keto topping.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Pat chicken thighs dry and season with salt and pepper.
- Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
- Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
- Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.
Nutrition Facts : Calories 788.2 calories, Carbohydrate 13 g, Cholesterol 217.8 mg, Fat 63.3 g, Fiber 5.7 g, Protein 48.5 g, SaturatedFat 30.2 g, Sodium 1040 mg, Sugar 2.7 g
BAKED MUSHROOM CHICKEN THIGHS
Make and share this Baked Mushroom Chicken Thighs recipe from Food.com.
Provided by Krystal McDow
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
- Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
- Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.
BAKED GARLIC CHICKEN THIGHS - LOW CARB
Make and share this Baked Garlic Chicken Thighs - Low Carb recipe from Food.com.
Provided by Sooz Cooks
Categories Chicken Thigh & Leg
Time 55m
Yield 10 Chicken Thighs
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Lightly grease a baking pan.
- In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and rosemary. Cook 2 minutes on High in the microwave, or until butter is melted.
- Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- Bake chicken 25 minutes then remove from oven and turn chicken over.
- Baste with remaining butter mixture. Return to oven and bake for an additional 20 minutes or until juices run clear.
Nutrition Facts : Calories 287.2, Fat 23.6, SaturatedFat 9.9, Cholesterol 103.4, Sodium 313.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.1, Protein 16.8
OVEN-BAKED KETO CHICKEN THIGHS WITH CREAMED SPINACH AND MUSHROOMS
This yummy keto main dish is a great way to get a vegetable into your evening meal. The chicken thighs rest on a bed of creamed spinach and mushrooms, with a crunchy keto topping.
Provided by Bibi
Categories Chicken Thighs
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Pat chicken thighs dry and season with salt and pepper.
- Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
- Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
- Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.
Nutrition Facts : Calories 788.2 calories, Carbohydrate 13 g, Cholesterol 217.8 mg, Fat 63.3 g, Fiber 5.7 g, Protein 48.5 g, SaturatedFat 30.2 g, Sodium 1040 mg, Sugar 2.7 g
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