Creamy Berry Keto Chicken Bake

1.Preheat oven to 200°C (390°F).

2.Pat chicken thighs dry with paper towels. Season generously with salt and pepper.

3.Heat olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.

4.Reduce heat to medium. Add mixed berries to the same skillet and cook for 2-3 minutes, gently mashing some of the berries with a spoon, until they start to break down and release their juices.

5.Stir in heavy cream, softened cream cheese, chicken broth, and chopped thyme. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and slightly thickened.

6.Return the seared chicken thighs to the skillet, nestling them into the berry cream sauce.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) and the sauce is bubbly.

8.Remove from oven, let rest for 5 minutes. Garnish with fresh chopped parsley before serving.