This perfectly moist Keto Pickle Chicken Thighs recipe is absolutely delicious. This incredible chicken paired with cauliflower rice is a treat for anyone who is eating Keto.
Keto Pickle Chicken Thighs
These Keto Pickle Chicken Thighs are absolutely amazing. The pickle juice gives an amazing flavor that keeps the chicken thighs flavorful and moist. If you love pickles, you will absolutely love these chicken thighs.
Can I Make This With Chicken Breasts?
Oftentimes, chicken breast and chicken thighs are interchangeable. If you want to switch the chicken thighs to chicken breast, you can so so without issue. The cooking time might be slightly longer if the chicken breast is thicker than the thighs.
Is Pickle Juice a Brine?
The dill pickle juice adds a wonderful briny flavor to this recipe. This gives the chicken an amazing flavor. I normally save my leftover pickle juice for recipes like this. The pickle juice works like a brine, similar to Chick Fil A Chicken.
If you find the finished pickle flavor is too strong for your tastes, it can be tempered by adding additional chicken broth when making the pan sauce.
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Can This Be Made into a Weight Watchers Dinner?
If you want to change this to a Weight Watchers meal, it can easily be changed. You will want to reduce the amount of oil 1 tablespoon for the chicken, and a teaspoon for the cauliflower rice. You will also want to switch the chicken thighs to chicken breast.
The pickle brined chicken tenders make a fabulous dinner that is low in points. I reduce the amount of chicken to 4 chicken breasts for Weight Watchers. These points represent these changes in the recipe and includes the cauliflower rice.
- Blue and Purple: 1 point per serving
- Green: 5 Points per serving
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Ingredients
- Extra virgin olive oil
- Fresh garlic
- Chicken thighs
- Pepper
- Dill pickle juice from a Jar of Pickles
- Chicken broth
- Salt
- Fresh parsley
- Cauliflower
How to Make Pickle Chicken Keto
In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in a hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
Once all 8 chicken thighs are
browned, return the first 4 thighs to the pan. Arrange thighs in a single layer
and add the pickle juice and ½ cup chicken broth to the pan.
Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30
minutes, then turn each thigh over with tongs and continue cooking another 30
minutes or until the meat is very tender. Once tender, remove chicken thighs
from skillet to a separate platter. Cover and keep warm.
While the chicken is cooking,
prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse
florets in a food processor or grate by hand with a rectangular box grater to
create rice-sized pieces.
Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or
clean kitchen towels. Press lightly with another layer of paper towels or clean
fabric to remove as much excess water as possible before cooking.
Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding
cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low,
cover and steam for approximately 5 minutes, or until cauliflower is tender.
Remove from heat and set aside.
To make the pan sauce, add the remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from the bottom of the pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
More Delicious Keto Recipes
- Keto Meal Plan
- Easy Cod Recipe with Garlic Herb Butter
- Keto Meatloaf with Cheese Recipe
- Chicken Parmesan
- Instant Pot Chicken Wings
- The Best Keto Cinnamon Rolls Recipe with Pecan
- Bacon Mozzarella Keto Onion Rings Recipe
Keto Pickle Chicken Thighs
Ingredients
- Chicken Thighs:
- 2 T. extra virgin olive oil divided
- 3-4 cloves fresh garlic minced
- 8 bone-in chicken thighs approximately 3 lbs.
- Freshly ground black pepper to taste
- ½ c. dill pickle juice
- 1½ c. organic chicken broth divided
- Salt to taste optional
- 3 T. fresh parsley chopped optional
- Cauliflower Rice:
- 1 medium head cauliflower rinsed tough leaves and stems removed
- 1 T. extra virgin olive oil.
- Freshly ground black pepper to taste
Directions
- In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
- Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
- Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
- Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.
- Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
- While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
- Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
- To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
- Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
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