The Ultimate Skillet Crack Chicken Keto Thighs
This Skillet Crack Chicken Keto Thighs recipe delivers creamy, cheesy, and bacon-loaded goodness in one skillet. It's a rich, low-carb dish perfect for weeknights or family gatherings, combining tender chicken thighs with ranch-seasoned cream sauce and cheddar cheese.
Equipment
- Oven
- Large Skillet
- Tongs
- Mixing spoon
- Measuring Spoons
- Knife and cutting board
Ingredients
Main Ingredients
- 4 chicken thighs skin-on, bone-in preferred
- 5 strips bacon chopped and cooked crispy
- 2 cups heavy cream
- 6 oz cream cheese softened
- ½ cup sharp cheddar cheese shredded
- 2.5 tsp garlic powder
- 2.5 tsp onion powder
- 1 tsp salt plus more to taste
- ¾ tsp black pepper
- ½ tsp dried parsley
- ½ tsp dried dill weed
- ⅛ tsp xanthan gum optional, for thickening
- 1 tbsp ranch seasoning store-bought or homemade
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt and pepper on both sides.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden brown. Remove and set aside.
- Pour out excess grease, leaving about 1 tablespoon in the skillet.
- Lower heat to medium-low. Add heavy cream and cream cheese, stirring until melted and smooth.
- Mix in ranch seasoning, garlic powder, onion powder, parsley, dill, and optional xanthan gum. Stir well.
- Return seared chicken thighs to the skillet, coating them evenly in the sauce.
- Top with chopped bacon and shredded cheddar cheese.
- Transfer skillet to the oven and bake for 15–20 minutes, until cheese is melted and bubbly and chicken is cooked through.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Serve with roasted vegetables, cauliflower mash, or a crisp green salad for a complete low-carb meal. Store leftovers in an airtight container for up to 3 days or freeze for 2–3 months. Avoid boiling the sauce to prevent curdling, and reheat gently on the stove.