Parmesan Bacon Crusted Chicken Thighs
Parmesan cheese and bacon combine to take boneless chicken thighs from simple to fantastic in this low-carb and Keto recipe. Plus, the prep is quick and easy, so this makes a wonderful, family-friendly weeknight meal. This fabulous low-carb dish is an easy weeknight meal but it tastes like Saturday date night.
Servings: 8 thighs
If you are using fresh bacon, fry 4 - 6 slices. Drain on paper towels until cool. Crumble and set aside. If you want a faster option, we buy Real Crumbled Bacon (see notes.)
Preheat oven to 400 degrees.
Prepare a 9" x 13" baking pan with cooking spray or grease with butter. Trim the chicken thighs of any grizzle. Place in pan. Salt both sides of each thigh.
Grate parmesan cheese. If you buy shredded parmesan, you can pulse it in a food processor until it is the size and consistency of grated. In a mixing bowl, combine cheese with crumbled bacon, garlic powder, Italian seasoning and pepper. Set aside.
Spread approximately 1 tsp of mayonnaise on each thigh. Top with parmesan mixture.
Bake for 30 minutes, or until thighs are cooked through.
Fresh cooked bacon is the best, but sometimes I need an easier, faster option. I always keep a bag of real crumbled bacon in the fridge. Here is an Amazon link to the brand that I use. It’s a great option for this recipe to keep the prep fast and easy!
You could use any real mayonnaise, but I highly suggest you try to avoid industrially processed oils, and conventional mayos are full of them. Avocado oil based mayo is much less inflammatory. We buy Primal Kitchen Avocado Mayo and love it.
A serving is one thigh.
Calories: 308kcal | Carbohydrates: 1g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 954mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg