Keto Chicken Maryland
Indulge in the rich, creamy flavors of Keto Chicken Maryland, a low-carb twist on the classic dish designed to satisfy both your taste buds and your keto goals. This recipe features tender, bone-in, skin-on chicken thighs seasoned with smoked paprika and mustard powder, seared to perfection, and enveloped in a luxurious garlic cream sauce. Crispy bacon adds a smoky crunch, while fresh parsley brightens every bite. The dish is finished in the oven for a golden-brown finish and pairs beautifully with keto-friendly sides like cauliflower mash or a crisp green salad. With simple ingredients like heavy cream, chicken broth, and avocado oil, this high-fat, low-carb recipe is a perfect centerpiece for weeknight dinners or special occasions. Ready in just 45 minutes, Keto Chicken Maryland proves that keto cooking can be both effortless and incredibly indulgent.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons coconut or avocado oil
- 2 tablespoons unsalted butter
- 4 slices bacon slices
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them with salt, black pepper, smoked paprika, and mustard powder on both sides.
In an ovenproof skillet, heat coconut or avocado oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs and cook for another 5 minutes. Then, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the bacon slices and cook until crispy. Once cooked, remove the bacon from the skillet and crumble it when cool enough to handle.
Reduce the heat to medium, add unsalted butter to the skillet, and let it melt. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and stir, scraping up any bits stuck to the bottom of the pan. Let it simmer for 3-5 minutes to reduce slightly.
Add heavy cream to the skillet, stirring continuously, and let it cook for 2-3 minutes until the sauce thickens.
Return the chicken thighs and bacon to the skillet, skin-side up, ensuring they are coated in the creamy sauce.
Transfer the skillet to the preheated oven and bake for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven, sprinkle with freshly chopped parsley, and let it rest for a few minutes before serving.
Serve the Keto Chicken Maryland hot with your choice of keto-friendly side, such as cauliflower mash or a green salad.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
