High Calorie Low Carb Foods

So, you’re looking for something gloriously tasty, high in those lovely fats, but won’t send your blood sugar on a roller coaster, huh? And let’s be real, you want it with minimal fuss because who has time for culinary gymnastics after a long day? My friend, you’ve come to the right place. We’re about to whip up something so good, so comforting, and so ridiculously easy, it feels like cheating. Get ready for a dish that tastes like a hug from a very rich, very cheesy relative.

Why This Recipe is Awesome

Okay, let’s be honest, this recipe is a godsend. Why? Because it’s packed with flavor, ridiculously satisfying, and won’t make you feel like you’ve just eaten air (which, let’s face it, some “low carb” stuff can feel like). It’s also pretty much **idiot-proof**. Seriously, if I can make it without setting off the smoke alarm, you’re golden. Plus, it uses ingredients you probably already have lurking in your fridge, so no weird trips to that fancy-pants organic store across town. It’s perfect for meal prep, a weeknight dinner, or even impressing that one friend who thinks you only eat salads. 😉

Ingredients You’ll Need

Gather your deliciousness! Here’s what you’ll need for our “Creamy Bacon & Cheddar Chicken Bake.”

• 1.5 lbs Boneless, Skinless Chicken Thighs: Thighs, not breasts! They’re juicier, fattier, and just all-around superior for this kind of dish. Trust me on this.
• 8 Slices Bacon: Because everything is better with bacon. This is not a debate.
• 1 Block (8 oz) Cream Cheese: Full-fat, baby! Don’t you dare reach for the light stuff.
• 1/2 Cup Heavy Cream: More creamy goodness. We’re not holding back today.
• 1 Cup Shredded Cheddar Cheese: Sharp or mild, your call. More cheese is always an option, btw.
• 1/2 Cup Shredded Mozzarella Cheese: For that epic cheese pull.
• 1/4 Cup Grated Parmesan Cheese: A little extra salty kick never hurt anyone.
• 2 Cloves Garlic: Minced. Or a teaspoon of garlic powder if you’re feeling lazy (no judgment here!).
• 1/2 Teaspoon Onion Powder: Adds depth without the tears.
• Salt and Black Pepper: To taste. Don’t be shy!
• Optional: Fresh Parsley or Chives: For garnish, because we’re fancy like that. And it adds a pop of color, so people know it’s not just a big blob of deliciousness.

Step-by-Step Instructions

Alright, chef, let’s get cooking! These steps are so easy, you could probably do them in your sleep.

1. Preheat & Prep: First things first, crank that oven up to 375°F (190°C). While it’s getting toasty, pat your chicken thighs dry and season them generously with salt and pepper.
2. Bacon Time: In a large skillet (oven-safe if you have one, but not essential), cook your bacon until it’s nice and crispy. Remove the bacon, crumble it up, and set it aside. Leave a tablespoon or two of that glorious bacon grease in the skillet. Don’t waste that liquid gold!
3. Sear the Chicken: Pop the seasoned chicken thighs into that same skillet with the bacon grease. Sear them for about 3-4 minutes per side until they’re golden brown. They don’t need to be cooked through yet; just get a nice crust going. Remove chicken from the skillet and set aside.
4. Creamy Dream Sauce: Lower the heat to medium-low. Add the cream cheese, heavy cream, minced garlic, and onion powder to the skillet. Whisk constantly until the cream cheese is fully melted and you have a smooth, luscious sauce. Stir in half of the cheddar, half of the mozzarella, and all of the Parmesan until melted and combined. Taste and adjust seasoning if needed.
5. Assemble & Bake: If your skillet isn’t oven-safe, transfer the chicken and sauce to a baking dish. Place the seared chicken thighs back into the skillet (or baking dish), nestling them into that creamy sauce. Sprinkle the remaining cheddar and mozzarella on top.
6. The Grand Finale: Bake for 20-25 minutes, or until the chicken is cooked through (internal temp of 165°F / 74°C) and the cheese is bubbly and golden brown. If you want extra golden-brown deliciousness, hit it with the broiler for the last minute or two, but watch it like a hawk!
7. Garnish & Serve: Let it rest for a few minutes. Sprinkle with your crumbled bacon and optional fresh parsley or chives. Serve hot and bask in the glory of your culinary genius.

Common Mistakes to Avoid

Even the pros make mistakes. Here are a few to steer clear of:

• Using Lean Chicken Breasts: Rookie mistake! Breasts dry out easily and lack the fat content we’re aiming for. Stick to thighs for maximum flavor and juiciness.
• Not Seasoning Enough: Bland chicken is a sad chicken. Don’t be afraid to use a good amount of salt and pepper on your thighs before searing. **Season generously!**
• Skipping the Bacon Grease: That bacon fat adds a whole layer of flavor to your sauce. Don’t drain it all!
• Overcooking the Chicken: While thighs are more forgiving, you still don’t want rubbery chicken. Use a meat thermometer if you’re unsure.
• Forgetting to Preheat the Oven: Patience, grasshopper. A properly preheated oven ensures even cooking and a beautiful crust.

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No worries, we’ve got options!

• Cheeses: Experiment with other full-fat cheeses! Gruyere, Colby Jack, or even a little Monterey Jack could be fantastic. Just make sure they melt well.
• Veggies: Want to sneak in some greens? Wilted spinach or steamed broccoli florets would be delicious stirred into the sauce before baking. Just be mindful of carb count if you’re strict.
• Spice It Up: A pinch of cayenne pepper, a dash of hot sauce in the sauce, or even some diced jalapeños can give it a nice kick. Why not live a little?
• Herbs: Fresh thyme or rosemary would also be lovely additions if you’re feeling fancy.
• Protein Swap: While chicken thighs are amazing, you could technically use pork chops or even ground beef (browned first) in a pinch. Just adjust cooking times accordingly.

FAQ (Frequently Asked Questions)

Got questions? I probably already thought of them. 😉

Can I make this ahead of time? Absolutely! Assemble it all, cover, and refrigerate for up to 2 days. When you’re ready to bake, add about 10-15 minutes to the cooking time.

Is this dish freezer-friendly? Yep! Bake it, let it cool completely, then freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat gently. Just a heads up, dairy-based sauces can sometimes separate a little when frozen and reheated, but it’ll still taste amazing.

My sauce is too thin, help! Did you use full-fat cream cheese and heavy cream? If it’s still a bit watery, you can always stir in a little more shredded cheese or let it reduce on the stovetop for a few extra minutes before adding the chicken back in.

Can I use butter instead of bacon grease? Well, technically yes, but why would you want to miss out on that glorious bacon flavor? IMO, bacon grease is superior here. But if you must, a tablespoon of butter will do the trick.

What can I serve this with? This dish is pretty rich on its own. A simple side salad with a vinaigrette, some steamed green beans, or roasted asparagus would be perfect to cut through the richness without adding a ton of carbs.

I don’t have cream cheese, what else can I use? You could try a mix of mascarpone and a little sour cream, but the texture won’t be quite the same. The cream cheese really gives it that signature creamy tang, so it’s worth getting!

Final Thoughts

There you have it, folks! A ridiculously delicious, high-calorie, low-carb meal that’s so easy, you’ll wonder why you haven’t been making it forever. This dish is proof that eating well doesn’t have to be complicated, boring, or bland. It’s comfort food at its finest, tailored to your dietary desires, and packed with flavor. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!