800gChicken Thighskin removed, approximately 6 medium size
1cupThickened Cream(heavy whipping cream)
1/4cupchicken stockor bone broth
Preheat your oven to 180C (350F)
Bring a frying pan to a medium high heat, and place the chicken thighs top side down to cook until golden brown in colour (5-10 minutes). Turn and cook until the internal temperature of the chicken is 73C (165F)
Remove the chicken from the frying pan, wrap in prosciutto and add back to the pan, cooking on all sides for a further 2-3 minutes or until crispy. Remove from the pan.
Reduce to a low heat, and add cream, stock, pepper and garlic. Stir to incorporate the remaining chicken fat into the sauce, then place the chicken thigh back into the sauce.
Place into the oven for 5-10 minutes, or until the sauce has reduced to your liking.
Will keep in the fridge for up to 4 days, or can be frozen for up to 2 months.
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Prosciutto Wrapped Chicken Thighs
Amount Per Serving
Calories 558Calories from Fat 441
% Daily Value*
Saturated Fat 19g119%
Trans Fat 1g
Vitamin A 700IU14%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie keto diet.
Here in Australia, the supermarkets tend to sell chicken thigh with the skin removed. If you can't find skinless chicken, just use the skin on - bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.