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Low Carb “Marry Me” Chicken

Keto “Marry Me” Chicken Recipe – The BEST LOW CARB Chicken Recipe?

This popular comfort food recipe is so good, people claim you’ll get a marriage proposal after you serve it! I don’t know about that, but I do know this is a fantastic chicken recipe that goes great with your favorite low carb side, like mashed or riced cauliflower, spaghetti squash, zucchini noodles, or even steamed or roasted broccoli. It’s very versatile!

This recipe is for a stovetop skillet finished off in the oven, but this could just as easily be done by combining all of the ingredients into a slow cooker and cooking on low for 6 hours or high for 3 hours. You’ll be welcomed home to a delicious low carb meal that’s ready when you are – marriage proposals aside!

Low Carb Marry Me Chicken
Watch Now! Low Carb “Marry Me Chicken” Recipe Video

Low Carb “Marry Me” Chicken

5.0 from 2 votes
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: EntreeCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

407

kcal

Ingredients

  • 2 slices bacon, chopped

  • 2 pounds boneless skinless chicken thighs, sliced into cutlets

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 3 Tbsp unsalted butter

  • 1/2 cup white onion, chopped

  • 1 Tbsp minced garlic

  • 1 cup chicken stock (1/2 cup if not using xanthan gum)

  • 13.5 oz can full-fat coconut milk (or heavy cream)

  • 3 oz cream cheese (or greek yogurt)

  • 1/2 cup parmesan cheese, grated

  • 1/2 tsp red pepper flakes

  • 1/2 tsp dried oregano

  • 1/2 dried thyme

  • 1/2 tsp paprika

  • 1/8 tsp xanthan gum (*optional)

  • 1/3 cup roasted red peppers, chopped (or sun-dried tomatoes)

Directions

  • Preheat oven to 350ºF.
  • In a large skillet, cook the sliced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon fat in the skillet.
  • Season chicken with salt and pepper.
  • Add the butter to the bacon fat, swirling to coat the skillet.
  • Brown the chicken for 5 minutes on each side or until golden brown and cooked through. Do this in batches to avoid overcrowding the pan. Reserve to a plate and cover. Pour off remaining fat, leaving 2 tablespoons in the skillet.
  • Sauté the onion in the remaining fat for 3-4 minutes, or until translucent. Add the garlic and sauté for 1 more minute, or until fragrant. Do not let the garlic burn.
  • Add the chicken stock to deglaze the pan, Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
  • Add the coconut milk (or equivalent amount of heavy cream), cream cheese, parmesan cheese and any reserved chicken juices to the skillet. Simmer the sauce for a few minutes to allow to thicken, then add the red pepper flakes, thyme, oregano, paprika (and xanthan gum, if using.)
  • Season to taste with salt and pepper. Add the roasted red peppers and reserved chicken thighs. Place the skillet, uncovered, in the preheated oven for 10 minutes.
  • Remove skillet from oven and allow to sit for 5 minutes. Serve the chicken and sauce over cauliflower rice, zucchini noodles, or roasted spaghetti squash. Garnish with the crispy bacon and a sprinkle of parmesan cheese.

Recipe Video

Notes

  • This can easily be made in a Crock Pot or Slow Cooker. Combine all of the ingredients into a slow cooker and cook on low for 6 hours or high for 3 hours.

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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories407
  • % Daily Value *
  • Total Fat 28.6g 44%
    • Total Carbohydrate 7.9g 3%
      • Dietary Fiber 0.2g 0%
    • Protein 32.5g 64%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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