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Skillet Chicken Thighs with Roasted Red Pepper Sauce and Feta Cheese Recipe
One skillet dinner idea, ready in 30 minutes or less and juicy chicken thighs...what more could you ask for?
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Servings
8
servings
Calories
205
Ingredients
1x
2x
3x
2
pounds
boneless skinless chicken thighs
about 6 thighs
1
tablespoon
coconut oil
avocado oil or ghee
Salt and pepper
3
ounces
jarred roasted red peppers
in water
2
cloves
garlic
2
tablespoons
melted butter or ghee
1/2
cup
heavy whipping cream
3
ounces
crumbled feta cheese
Chopped fresh or dried parsley
Instructions
Sprinkle chicken thighs with salt and pepper on both sides.
Use a large skillet or electric skillet large enough to fit all the chicken thighs without overcrowding the pan.
Heat pan over medium-high heat.
Add the oil to the pan, then add the chicken thighs.
Cook for approximately 6 minutes, until very nicely browned.
Flip the chicken and brown on the other side for about 6 minutes.
While chicken is cooking, add all sauce ingredients to a blender and blend until smooth.
When chicken is browned on both sides, pour the sauce over the chicken in the pan.
Bring to a low simmer and cook for another 8-10 minutes, until cooked through.
Top with crumbled feta cheese and chopped parsley.
Nutrition
Serving:
1
serving
|
Calories:
205
|
Carbohydrates:
7.9
g
|
Protein:
11.3
g
|
Fat:
15.7
g
|
Fiber:
3.5
g
|
Sugar:
2.1
g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
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