Keto Smothered Chicken Thighs

Preheat the oven to 400 degrees F (200 degrees C).

Season chicken thighs on all sides with paprika, salt, and pepper.

Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes.

Remove from skillet and drain on a paper towel-lined plate.

Drain and discard excess grease from skillet.

Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes.

Flip chicken over and place skillet in the preheated oven.

Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes.

An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove chicken to a plate and cover with foil to keep warm.

Remove all but 2 tablespoons drippings from skillet.

Return skillet to the stove over medium-high heat.

Pour in chicken broth while whisking up brown bits from the bottom of the skillet.

Add mushrooms and cook until soft, about 3 to 4 minutes.

Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low.

Season with salt and pepper, if necessary.

Return chicken and any juices back into skillet; top with bacon and green onions.

Serve immediately, spooning sauce over the chicken.