Doesn’t this skillet just look like the picture of fall? Even here in HOTlanta (and I mean HOT, y’all, as in 85+ degree days up until this week), it’s finally started to feel a skosh like autumn. Bone in, skin on chicken thighs are my favorite kind of chicken to cook because they are so tender and flavorful.
And, even better, it’s hard to dry them out like so often happens with the boneless, skinless variety. And while I love bone in, skin on breasts, they can be tougher to cook because they are often so thick that it takes forever to get them cooked through, or they’re inconsistent in size, also complicating cooking times and temperatures. But these…these are perfectly cooked in cast iron and then simmered in a creamy, dijon sauce that is quite sublime.
Need a Breakfast Recipe That’s Keto Friendly? Try My Keto Spinach and Wild Mushroom Breakfast Skillet
For this recipe, I made the sauce separately, then married the chicken to the sauce (it was true LOVE) and cooked them off for the final 15 minutes together in the oven. You can certainly continue cooking the chicken on the stovetop until it’s cooked through. Don’t be put off if the sauce gets so hot in the oven that the oil/fat starts separating from the cream. All you need to do is add a bit more cream and whisk it until it combines and is smooth again.
Heavy Whipping Cream aka HWC abbreviated in the Keto World is my go-to for a thick alfredo-esque sauce. In a lot of Chicken Dijon recipes, you’ll find flour as an ingredient to make a roux. You DO NOT, I repeat, DO NOT need flour! The heavy cream thickens the sauce beautifully on its own– you just have to let it bubble and simmer on the stovetop for a bit. Don’t be alarmed if it starts foaming and looking like a Halloween prank– just crank the heat back down and keep stirring! The addition of the fresh thyme adds that gorgeous color and an earthy, fall flavor. I can’t wait to hear what you guys think!