I am the girl who HATES the paper plates with the divider sections. I am the girl who takes a bite of mac-n-cheese and ham and dressing and cranberry sauce…at the same time on Thanksgiving! I just don’t understand how you can have a plate of awesome food and only eat one thing at a time without mixing it together. Liiike, legit baffled!
Naturally, I’m always making up the most delicious dinner concoctions by mixing recipes, so it came as no surprise that you have been begging me and blowing up my DMs for this recipe after seeing me rave about it on my Instagram stories. We are finally back from the honeymoon (sorry for the wait), so here you go! My Triple Keto Parmesan Garlic Creamy Chicken Thighs + Loaded Broccoli Cream Sauce is a mixture of three of my favorite Keto recipes…hence the Triple.
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Chicken thighs have become a favorite of ours on this Keto journey, and we have made this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce dish several times! I was prepping to make this for dinner one night and realized we didn’t have the mushrooms or thyme. I called DeVon and asked him to pick some up from the store on his way home, but he was already 5 minutes away and tired after work. After rolling my eyes and quieting my heart and taste buds from the disappointment, I Googled “Keto Chicken Thigh recipe” and came across this Low Carb, Keto Garlic Parmesan Chicken Thighs recipe. Ahhh, I guess this will do for a quick dinner. Oh, but I need to get rid of this broccoli. *Googles keto broccoli recipe* and voila, Magic! This Loaded Broccoli recipe flashed across my screen, and my heart and taste buds were back on 10!
I placed the chicken on the upper oven rack while placing 5 strips of bacon on the bottom rack. After draining the boiling water off the cooked broccoli I made my version of the creamy sauce in the same cast iron skillet with all of the chicken-thigh juiciness! I added heavy whipping cream (I don’t know how much, but probably at least 2 – 3 cups because I knew I wanted enough sauce for the Chicken and the Broccoli). I then added cream cheese (approx. 2-3 oz.), parmesan and cheddar cheese to the sauce and stirred until it thickened. I took the bacon out, crumbled it and added it to the sauce, even though you can’t see it in the photos.
The chicken was done, but I wanted the skin a little crispier, so I cooked it for a few minutes more, skin side down in a small skillet as the cast iron was now occupied with the creamy goodness.
Lastly, I did what I do best and threw it all in the skillet together…and ate it over and over again.
*Note, I did not use Chicken broth in the broccoli recipe since there was plenty of chicken juiciness all over the skillet.
Let me know in the comments how you cooked it. If you are like me, you never follow the instructions to the T. #Rebel
Gluten free, Keto, Low Carb
1 pack Chicken Thighs (4-8), skin-on
5-8 slices of bacon for crumbles in sauce
1 Head of Broccoli
1 clove Minced Garlic
2 cups Heavy Whipping Cream
2 oz. cream cheese
½ cup Parmesan Cheese
½ cup cheddar cheese
Baking & Spices
1 tablespoon dried basil
1 tablespoon oil