This two-part, one-skillet recipe is one to cook up if you are looking to incorporate some naturally healthy fats while on the keto diet. It’s a big hit for those that love bacon and parmesan.
The smell in my apartment after cooking this up sticks for hours (thanks, bacon and garlic) but you hardly mind because it was worth it. If you’re a fan of a quick clean up, this is a great recipe style and I hope to share with you more one-skillet dishes– they’re fantastic when I’m busy (or lazy). Beware: reheating this recipe in the corporate lunch room at work may cause everyone to ask what you’re eating (please, no… leave me alone). I will tell you, it is even better the next day because the chicken soaks up all the juices. Ugh, I can’t wait to make this again already.
If you are not a fan of mushrooms or peppers, that’s totally cool– you can remove them from the recipe and add other greens or fiber. I’ve thought of spinach and yellow onion, or asparagus. Personally I enjoy the mild “zing” of the poblano peppers (if you follow my recipes I use it a lot), and mushrooms simply go well with cheese and bacon.
part I – 5 minutes
Part II – 5 minutes
part I – 36 minutes
Part II – 7 minutes
total: ~55 minutes
Creamy Parmesan Chicken Skillet (Part I)
This is Part I of II of this easy one-skillet recipe. Easy instructions, and less mess!
I recommend purchasing large ziplock bags to toss chicken around in a quick marinade, but you can also use a large mixing bowl or Tupperware container.
I use a large cast-iron skillet for this recipe. If you’re without one, you can also cook the chicken in a deep oven-safe container and transfer half the chicken juices back to your stovetop frying pan for the sauce.
- 8 bone-in chicken legs or thighs, skin-on
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 3 tbsp fresh Italian parsley, chopped
- salt & pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Add chicken to gallon-sized ziplock bag, or large mixing bowl to marinade.
- Combine oil, garlic, parsley, salt and pepper and pour into bag or bowl and coat the chicken.
- Heat a large, oven-proof skillet over medium heat.
- Place chicken in the skillet to sear, wait 2-3 minutes before flipping to cook additional 3 minutes (until golden brown).
- Transfer the skillet to the oven and cook until chicken reaches internal temperature of 165 degrees Fahrenheit. This should take about 20-25 minutes.
- Remove from oven, and remove chicken from skillet and set aside.
Creamy Parmesan Chicken Skillet (Part II)
This is Part II of II of one of my new staple recipes! I tested this recipe out on non-keto’ers. It was a hit, and it’s super flavorful and great for the low-carb/high-fat diet.
- 5 tbsp garlic, minced
- 8oz raw bacon, diced
- 8oz baby Bella mushrooms
- 1 small poblano pepper, diced
- 1 cup heavy cream
- 2/3 cup Parmesan cheese, grated
- 1/4 cup chicken bone broth
- 2 tbsp coconut flour (for thickening, add last if needed)
- 1 tsp ground black pepper, to taste
- Heat skillet over medium heat (skillet should still be hot, since just removed from oven. Chicken juices still in pan).
- Add garlic and mix with chicken juices left over in the pan for about 1 minute.
- Add diced bacon and cook until crispy.
- Add mushrooms and diced poblano pepper and cook until soften.
- Turn heat to med-low.
- Add heavy cream and mix, then add bone broth and allow to simmer.
- Add Parmesan and mix until thickened. If the consistency is too watery you can add coconut flour to thicken (you can also add more Parmesan).
- Season with pepper, and add chicken back to pan and allow to simmer for additional 2-3 minutes.
- Remove skillet from heat and allow to cool for 10-15 minutes before serving.