Keto Roasted red Pepper Chicken Skillet

Keto Roasted red Pepper Chicken Skillet

Recipe by JanC


Prep time


Cooking time






  • 4 oz goat cheese

  • 1 tbsp coconut oil

  • 1 tsp Pink Himalayan Salt

  • 1.5 lb chicken thighs, boneless/skinless

  • 1/2 tsp black pepper

  • 1-2 tbsp fresh parsley, chopped

  • Roasted Red Pepper Sauce
  • 4 oz roasted red peppers (in water)

  • 2 cloves garlic

  • 1/2 cup heavy cream

  • 2 tbsp olive oil


  • Preheat your oven to 350 degrees
  • Heat a large skillet to medium high heat.
  • Add the thighs to a large mixing bowl and season with salt and pepper.
  • Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook for about 4-5 minutes on each side.
  • While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  • Add heavy cream to the sauce and blend once more.
  • Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  • Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  • Garnish with fresh parsley and serve immediately!
  • Best stored in an air tight container in the fridge up to 5 days.
Keto Roasted red Pepper Chicken Skillet
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