Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp Dijon mustard
  • 1.5 cups shredded sharp cheddar cheese
  • 6 slices thick-cut bacon, cooked and crumbled
  • 0.25 cup chopped green onions

Instructions:

  1. Cut your 2 lbs of chicken thighs into 1 inch cubes. Toss them in a bowl with the smoked paprika, garlic powder, salt, and pepper until every piece is coated.
  2. Heat the avocado oil in your skillet over medium high heat. Add the chicken and cook for 5 to 7 minutes until golden and slightly crisp on the edges. Note: Don't worry about cooking it through yet; we just want that crust.
  3. Remove the chicken from the pan and set aside. Lower the heat to medium and add the minced garlic. Stir for 1 minute until fragrant and pale gold.
  4. Add the softened 8 oz cream cheese, 0.5 cup heavy cream, Dijon mustard, and Italian seasoning to the skillet. Whisk constantly for 2 to 3 minutes until the sauce is silky and bubbles gently.
  5. Stir the chicken back into the sauce. Sprinkle the 1.5 cups of shredded cheddar and half of the crumbled bacon over the top.
  6. Place the skillet in a preheated oven at 375°F (190°C) for 15 minutes. Switch to the broiler for the last 2 minutes until the cheese is bubbling and brown spots appear.
  7. Remove from the oven and let it rest for 5 minutes. Top with the remaining bacon and chopped green onions before serving.