Keto Smothered Chicken Thighs Recipe

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

Heavy cream: Adds richness and creaminess to the sauce.

Chicken broth: Enhances the savory flavor of the dish.

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

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a hint of onion flavor to the seasoning.

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 that the skin becomes crispy and golden brown. Additionally, avoid overcrowding the skillet; sear the chicken in batches if necessary to maintain the right temperature and achieve an even sear.

• skin-on, bone-in chicken thighs - Substitute with skinless, boneless chicken thighs: This option is leaner and cooks faster, though it may be less flavorful.

• skin-on, bone-in chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that provides a rich texture and is keto-friendly.

• heavy cream - Substitute with cream cheese: Cream cheese can add a similar richness and thickness to the sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and is suitable for those avoiding meat-based broths.

• chicken broth - Substitute with bone broth: Bone broth adds extra nutrients and a deeper flavor to the dish.

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

• olive oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is also keto-friendly.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor and can be used in a 1:1 ratio.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweet flavor that complements the dish.

• onion powder - Substitute with fresh onion: Fresh onion can be sautéed to add a more intense flavor and texture.

• onion powder - Substitute with leek powder: Leek powder provides a similar onion-like flavor with a hint of sweetness.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile and is often less processed.

• salt - Substitute with Himalayan pink salt: This salt contains trace minerals and adds a unique flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in light-colored dishes.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the dish.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Transfer the cooled chicken thighs to an airtight container. If possible, use a container that fits the chicken snugly to minimize air exposure.
• Pour any remaining sauce over the chicken in the container. This will help keep the meat moist and flavorful.
• 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. Ensure you 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 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 sauce from thickening too much.
• For a crispy skin, you can broil the chicken thighs for the last 2-3 minutes of reheating. Keep a close eye to prevent burning.

• Preheat your oven to 350°F (175°C). Place the leftover chicken thighs in an oven-safe dish, spooning some of the sauce over the top to keep them moist. Cover the dish with foil and bake for about 20-25 minutes, or until heated through.

• For a quicker method, use a microwave. Place the chicken thighs on a microwave-safe plate, spooning some sauce over them. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of chicken broth or heavy cream to the skillet to create steam and prevent drying out. Place the chicken thighs in the skillet, cover, and heat for about 10 minutes, turning occasionally, until warmed through.

• For an air fryer, preheat to 350°F (175°C). Place the chicken thighs in the basket, ensuring they are not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will help retain the crispiness of the skin.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge in the water bath for about 30 minutes, ensuring they are heated evenly without drying out.

• Oven: Used to bake the chicken thighs to ensure they are cooked through.

• Skillet: Essential for searing the chicken thighs to achieve a crispy skin and for making the sauce.

• Tongs: Handy for flipping the chicken thighs while searing them in the skillet.

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

• Measuring spoons: Used to measure the garlic powder, onion powder, salt, and pepper.

• Whisk: Useful for mixing the chicken broth and heavy cream together in the skillet.

• Spatula: Can be used to scrape any bits off the bottom of the skillet when making the sauce.

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

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

• Oven mitts: Important for safely transferring the hot skillet to and from the oven.

• Serving spoon: Used to spoon the sauce over the chicken when serving.

Pre-measure ingredients: Measure out heavy cream, chicken broth, and spices before starting to save time during cooking.

Use one-pan method: Cook the chicken thighs and sauce in the same skillet to reduce cleanup time.

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

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

Use a meat thermometer: Quickly check if the chicken is cooked through without cutting into it.