Bacon & Chicken Thigh Skillet with Pickled Onions

• 🍗2 boneless, skinless chicken thighs≈ $6.40
• 🥄4 slices bacon≈ $3.10
• 🧅1/2 onion, sliced≈ $0.10
• 🥕1/2 cup shredded carrots≈ $0.30
• 🫒2 tbsp olive oil≈ $0.30
• 🧅1/4 cup pickled red onions≈ $0.15
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Pat chicken thighs dry and season with salt and pepper.

   Mark as done
2. 2

   In a large skillet, cook bacon over medium heat until crispy. Remove bacon, crumble, and set aside, leaving rendered fat in the pan.

   Mark as done
3. 3

   Add chicken thighs to the skillet and cook for 6-8 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.

   Mark as done
4. 4

   Add sliced onion and shredded carrots to the skillet. Sauté for 5-7 minutes until softened.

   Mark as done
5. 5

   Slice chicken thighs into strips. Return chicken to the skillet with the vegetables.

   Mark as done
6. 6

   Stir in crumbled bacon and pickled red onions. Heat through for 1-2 minutes.

   Mark as done
7. 7

   Serve warm.

   Mark as done