After a long break, I’m back with more recipes! Pizza continues to be a favorite taste; however, I have to spread out how often I have the fathead pizza crust. It’s delicious, but ultimately I just want the real deal (sidebar: when I’m visiting Kansas City, I absolutely eat the real thing at PIZZA 51–trust me here – it’s worth the carbs). Ultimately, it’s the flavors of pizza that I want, so I’ve come up with a bunch of ways to get that flavor in different dishes. They can all be made with whatever toppings you want. Next time I’ll make this with my favorite P51 toppings: sausage and cream cheese. Seriously, don’t knock it until you try it – cream cheese is DELICIOUS on pizza!
Today’s vehicle of choice was boneless, skinless chicken thighs (not something I keep around the house, but they were waaaaaaaay cheap at the grocery today, so I picked some up). I’ve made this with regular chicken thighs before, and it’s even tastier, especially if you manage to keep the sauce around the chicken, and not on the crispy skin part, but this was still really good. I made enough to eat it for lunch every day this week, and I may even add extra toppings throughout the week. Try it out and have fun with it!
Pizza Chicken (Keto)
Nutrition: Calories (344), Total Fat (20.6 g), Sat Fat (5.4 g), Cholesterol (28.1 mg), Sodium (509.6 mg), Total Carbs (6.3 g), Fiber (1 g), Net Carbs (5.3 g), Sugars (4.1 g), Protein (34.7 g)
2# chicken thighs
1 Tbsp bacon fat (or fat of choice)
1-2 C Vodka sauce (this is slightly higher carb, but delicious – if you use a different sauce, it’ll alter the nutrition)
2 C shredded mozzarella-provolone blend
1/3 C sliced pepperoni (or toppings of choice)
Pinch each of basil and oregano
1.- Preheat oven to 350. In oven-safe skillet, heat fat over slightly higher than medium heat. Season chicken with salt and pepper on both sides.
2.- When skillet is hot, cook chicken 5-10 minutes on each side. If using thighs with the skin on, flip the chicken so the skin is up at the end.
3.- Pour sauce over chicken (or around and in between if using skin). Cover with shredded cheese and toppings. Sprinkle with basil and oregano. Put the whole skillet in the oven for 30 minutes (until chicken is cooked through). Remove and serve with a little extra cheese on top. Alternatively, you can also add a little cheese at the end and stick the skillet under the broiler for a few minutes.