Name: Keto Bacon Wrapped Chicken Thighs With Cheddar Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4-5 Chicken Thighs (boneless, raw); 1/4 tsp Salt; 1/2 tsp Black Pepper; 2 tsp Olive Oil; 1 1/2 Tbsp Butter; 1 cup Heavy Cream; 1 cup Shredded Cheddar Cheese; 6-12 slices Bacon; 1/2 tsp smoked paprika or regular paprika; 1/2 tsp garlic powder

So starting on my new Keto journey requires me to get away from the breads and pastas and such and explore a different set of recipes. This one comes from CarbManager but the family really likes it. I serve this with a side of steamed broccoli and make extra cheese sauce over the broccoli. The cheese sauce is simple but quite devine.

5 from 2 votes

Keto Bacon Wrapped Chicken Thighs With Cheddar Sauce

Yes, you can indulge every once in a while, while still sticking to your keto or low carb diet! These bacon wrapped chicken thighs are crispy on the outside and juicy on the inside. However, they’re taken to the next level with a generous slathering of velvety cheddar cheese sauce! You’ll likely scarf down your meal faster than you cooked it!

Course Dinner

Cuisine American

Keyword cheese, chicken, Keto

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 676 kcal

Ingredients

4-5 Chicken Thighs boneless, raw
1/4 tsp Salt
1/2 tsp Black Pepper
2 tsp Olive Oil
1 1/2 Tbsp Butter
1 cup Heavy Cream
1 cup Shredded Cheddar Cheese
6-12 slices Bacon
1/2 tsp smoked paprika or regular paprika
1/2 tsp garlic powder

Instructions

Prepare the chicken thighs by laying them flat on a clean surface. Sprinkle them evenly on the exposed side with salt and pepper.
Gently wrap each chicken thigh with bacon. Some larger pieces may require an extra half slice of bacon. Make sure all bacon ends meet on the underside of each thigh.
Heat the olive oil in a large skillet on high heat. When the skillet is ready, place in the chicken thighs. Cook on each side for 8-10 minutes or until the chicken is completely cooked through. Set the chicken aside to rest.
In a new, small pan, melt the butter over low heat. Gently whisk in the heavy cream. Bring the liquids to a simmer, and whisk until the fats are no longer separated.
With the sauce on a low heat and a gentle simmer, whisk in the cheddar cheese in 3-4 additions. Stir the sauce until it’s creamy and smooth. Add salt, pepper, paprika, and garlic powder to taste. Serve hot over the chicken and enjoy!