These keto chicken thighs cook up in one pan for an easy low-carb dinner. Serve with mashed cauliflower or brussels sprouts with bacon for a complete keto meal.

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes
• fresh basil sprigs for garnish (optional)

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice

Directions:
1. Preheat oven to 425°F.

2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.

3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.

4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.

5. Transfer skillet into preheated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from the oven and allow the chicken to rest for 5 minutes.

6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately.

Cheesy Keto Chicken Thighs

Yield: 6

Mozzarella Chicken Thighs {Keto}

Print

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes

Instructions

1. Preheat oven to 425°F.

2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.

3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.

4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.

5. Transfer skillet into preheated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from the oven and allow the chicken to rest for 5 minutes.

6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 479Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 230mgSodium: 595mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 45g