Gluten-free, Keto, Diary-free, Whole30, Paleo
I'm fairly confident there are endless ways to prepare chicken thighs. This particular preparation results in a chicken skillet dish that is a little rich, a little spicy, and so nutritious! Perfect for a family meal, or several meals if you are in a smaller household.
If you've seen my other recipes, you may have noticed that I like to add nutrition to any sauce by using bone broth as part of the base. Check out my Homemade Bone Broth recipe HERE. Of course, you can buy bone broth too, just be sure it is organic and preferably purchased in the freezer section.
Another dish that uses broth to make the sauce is Spinach and Artichoke Chicken, also a little spicy and a perfect dish for sharing.
... But back to this rich and creamy dish! ...
RECIPE
Serves 4-6 (dish can be sized up, see Notes)
INGREDIENTS:
Spicy Chicken Thighs
1 Tbsp grass-fed ghee
4-6 chicken thighs, pasture raised, boneless skinless
1 tsp paprika
1 tsp garlic powder
1 tsp quality mineral salt
1 tsp freshly ground pepper
Creamy Mushroom Sauce
1 Tbsp grass fed ghee or butter
1/2 yellow onion, diced
5 cloves garlic, minced
2-3 C mushrooms, chopped, any variety
1/2 tsp red pepper flakes
2-3 strips bacon, cooked and chopped
1/2 C chicken bone broth or veg broth
1 can organic coconut milk, full fat
1/2 tsp salt
ground pepper to taste
thyme for garnish
Equipment
Cast iron or enameled skillet
METHOD
Heat skillet to medium heat and cook 2-3 pieces bacon to desired doneness. Drain fat and wipe pan of any remaining fat. Set bacon aside, chop when cool.
While bacon is cooking, wash chicken thighs and pat dry. Season both sides with garlic powder, paprika, salt, and ground pepper.
Bring skillet to medium heat. Add ghee and swirl to coat pan. Add chicken thighs, and cover with a lid. Allow to cook for 4-5 min, then flip and cook another 4-5 min on the other side. Use a temperature thermometer if you have one (chicken should be cooked to 165 deg F).
*If pan starts to blacken, turn the heat on your stovetop down, as this means the ghee is burning. You can also add a little broth or water to the pan to keep the chicken moist.*
When chicken is finished cooking, remove from pan and set aside.
Use a towel to clean out any browned bits, or begin the sauce in a clean skillet (I used a clean skillet in this example).
Bring skillet to low-medium heat. Add 1 Tbsp ghee. Add onion, garlic, mushrooms, and red pepper. Sauté until mushrooms are soft and slightly browned, about 5 minutes.
Add bone broth and salt. Simmer on low for 3-5 minutes, allowing to reduce.
Turn heat to low. Add coconut milk. Bring to a gentle simmer. Adjust flavor with salt and pepper.
Add bacon and cooked chicken to skillet. Allow sauce to reheat chicken, about 3 min.
Garnish with red pepper flakes and thyme. Serve with rice, cauliflower rice, or zucchini noodles.
NOTES:
This dish can be sized up, if you have a larger skillet. The cast iron skillet in these photos is 10", however a 12" skillet could accommodate up to 8 chicken thighs.
If you are interested in eating healthier, please reach out! I help people maximize their health with nutrient-dense whole foods. You can contact me HERE.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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