Crispy Cast Iron Chicken & Bacon Thighs!
Delicious and easy chicken and bacon thighs cooked in a cast iron skillet. Perfect for a quick, healthy, and keto-friendly dinner.
Equipment
- Cast Iron Skillet
Ingredients
- 1 tablespoon avocado oil
- 4 bone-in, skin-on chicken thighs
- 2 slices bacon halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Warm up your skillet: Place a large cast iron skillet over medium heat and add the avocado oil, allowing it to get warm.
- Season the chicken: Sprinkle both sides of your chicken thighs generously with salt and pepper.
- Crisp the skin: Carefully place the chicken, skin-side down, into the hot skillet. Cook undisturbed for 7-8 minutes, allowing the skin to get beautifully golden-brown and crisp.
- Flip and add bacon: Flip the chicken over. Arrange the halved bacon slices in the skillet, tucking them between the chicken pieces.
- Finish cooking: Continue to cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 160°F and the bacon is wonderfully crisp.
Notes
Quick tip: If your bacon crisps up before the chicken is fully cooked, simply remove the bacon and place it on top of the chicken to keep it warm and prevent overcooking.
Nutrition Information per serving:
- Calories: 212 kcal
- Total Carbs: 0.2 g
- Net Carbs: 0.2 g
- Fats: 12.5 g
- Protein: 23.2 g
