Low Carb “Marry Me” Chicken

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.