Keto Bacon Ranch Chicken (Print version)

Baked chicken thighs with crispy bacon, creamy ranch flavors, and tender green beans in a low-carb style.

# Required ingredients:

→ Chicken & Marinade

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons sugar-free ranch seasoning mix
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Bacon

08 - 6 slices bacon, chopped

→ Green Beans

09 - 12 ounces fresh green beans, trimmed
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon fresh lemon juice

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How to make it:

01 - Set oven to 400°F and allow to reach full temperature.
02 - In a large mixing bowl, combine olive oil, sugar-free ranch seasoning mix, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until evenly blended.
03 - Add chicken thighs to the marinade mixture and toss until all surfaces are thoroughly coated with the seasoning blend.
04 - Place coated chicken thighs skin-side up in a large ovenproof skillet or baking dish. Distribute chopped bacon evenly over and around the chicken pieces.
05 - Bake uncovered for 25 minutes in the preheated oven.
06 - While chicken is baking, toss green beans with olive oil, salt, and black pepper in a separate bowl.
07 - After 25 minutes, carefully add seasoned green beans to the skillet, arranging them around the chicken. Return to oven and bake for an additional 10 minutes until chicken reaches internal temperature of 165°F and bacon is crisp.
08 - Remove from oven and drizzle fresh lemon juice over the green beans. Garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan—no juggling multiple dishes while your kitchen gets chaotic.
  • The bacon crisps up into little flavor bombs while the chicken thighs stay juicy underneath, which honestly feels like cheating.
  • Low-carb without tasting like you're missing anything, plus it tastes impressive enough to serve when people are coming over.
02 -
  • Don't crowd the pan—if your skillet feels too packed, use a larger one or split between two, because chicken needs air around it to brown properly instead of steaming.
  • Lemon juice at the end isn't just garnish; it cuts through the richness and makes everything taste brighter, so don't skip it even though it seems optional.
03 -
  • Pat your chicken thighs dry with paper towels before seasoning—even a little moisture interferes with the skin crisping up properly.
  • If your bacon seems to be charring before the chicken is done, lay a piece of foil loosely over it during the last few minutes to prevent it from burning while the chicken finishes cooking.
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