⏱ 50 min total

Crispy Chicken Thighs with Bacon and Wilted Escarole

Name: Crispy Chicken Thighs with Bacon and Wilted Escarole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 thigh, bone removed Chicken thigh; ½ dash Salt; ½ dash Black pepper; ½ tbsp Canola oil; 2 strip Bacon; ½ shallot (medium) Shallots; ¼ tsp Crushed red pepper flakes; ½ head Endive; ½ lemon yields Lemon juice

Per 1 serving · 521 g · 9 ingredients

Calories

643

32%
of a 2,000 cal day

Protein
38g
23% of calories
Carbs
15g
9% of calories
Fat
48g
67% of calories

Portion

At a glance

One serving of Crispy Chicken Thighs with Bacon and Wilted Escarole (521 g) has 643 calories, with 38 g of protein, 15 g of carbohydrates and 48 g of fat. Most of its energy comes from fat (67% of calories). It is high in protein (76% DV), dietary fiber (31% DV) and Vitamin A (36% DV). Keep an eye on saturated fat and cholesterol, which provide 61% and 67% of the daily value.

Per 100 g

123cal

low energy density

Protein per 100 cal

5.9g

Net carbs

carbs minus fiber

Fiber

8.7g

3.1 g sugar

High in

20%+ of the daily value

Protein76%
Dietary fiber31%
Vitamin A36%
Vitamin C31%
Vitamin E22%
Vitamin K497%

Good source of

10–19% of the daily value

Calcium16%
Magnesium19%

Watch

20%+ of the daily value

Saturated fat61%
Cholesterol67%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 15 minCook 35 min

1
Season the chicken thighs with salt and pepper.
2
Heat the oil in a large skillet over medium heat.
3
Place the chicken thighs, skin side down, in the skillet and cook, pouring off excess fat occasionally, until the skin is browned and crisp, about 10–12 minutes.
4
Turn the chicken over and sauté until cooked through, about 8–10 minutes longer.
5
Transfer the thighs to a cutting board or large plate.
6
Pour off the fat from the skillet (no need to wipe it out) and increase the heat to medium-high.
7
Cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes.
8
Add the shallot and red pepper flakes, tossing to coat.
9
Add the escarole in large handfuls, letting it wilt slightly before adding more.
10
After the last handful goes in, remove the pan from heat and toss the greens to coat (some will be tender, some a little crunchier).
11
Divide the escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes if desired.

Vitamins & minerals

Amounts for 1 serving (521 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	323 μg	36%
Vitamin C	27 mg	31%
Vitamin D	0.3 μg	2%
Vitamin E	3 mg	22%
Vitamin K	597 μg	497%
Thiamine	0.4 mg	35%
Riboflavin (B2)	0.5 mg	36%
Niacin	11 mg	67%
Vitamin B6	1 mg	64%
Folate (B9)	382 μg	95%
Vitamin B12	1 μg	52%
Pantothenic acid	3 mg	58%
Choline	144 mg	26%

Minerals

Nutrient	Amount	% Daily Value
Calcium	157 mg	16%
Iron	4 mg	48%
Potassium	1,332 mg	28%
Magnesium	81 mg	19%
Phosphorus	416 mg	59%
Zinc	5 mg	44%
Copper	0.4 mg	40%
Manganese	1 mg	50%
Selenium	41 μg	75%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	2 g	—
Alpha Linolenic Acid (ALA)	0.5 g	—
Alpha carotene	0 μg	—
Arginine	3 g	—
Aspartic acid	4 g	—
Beta carotene	3,336 μg	—
Caffeine	0 mg	—
Cystine	0.4 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	1 μg	—
Fructose	0.3 g	—
Galactose	0 g	—
Glucose	0.2 g	—
Glutamic acid	6 g	—
Glycine	2 g	—
Histidine	1 g	—
Hydroxyproline	0 g	—
Isoleucine	2 g	—
Lactose	0 g	—
Leucine	3 g	—
Lycopene	0 μg	—
Lysine	3 g	—
Maltose	0 g	—
Methionine	1 g	—
Monounsaturated fats	22 g	—
Phenylalanine	1 g	—
Polyunsaturated fats	9 g	—
Proline	2 g	—
Retinol	46 μg	—
Serine	1 g	—
Starch	0 g	—
Sucrose	0.4 g	—
Theobromine	0 mg	—
Threonine	2 g	—
Total omega 3	1 g	—
Total omega 6	8 g	—
Tryptophan	0.4 g	—
Tyrosine	1 g	—
Valine	2 g	—
Vitamin D2	0 μg	—
Vitamin D3	0.3 μg	—

Burning 643 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

122min
Walking (3.5 mph)
77min
Cycling (moderate)
54min
Running (6 mph)
90min
Swimming laps

Common questions

How many calories are in Crispy Chicken Thighs with Bacon and Wilted Escarole?

One serving of Crispy Chicken Thighs with Bacon and Wilted Escarole (1 serving) has 643 calories, which works out to 123 calories per 100 g. That is about 32% of a 2,000-calorie day.

Is Crispy Chicken Thighs with Bacon and Wilted Escarole high in protein?

It provides a solid 38 g of protein per serving (76% of the 50 g daily value), but protein supplies only 23% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Crispy Chicken Thighs with Bacon and Wilted Escarole keto-friendly?

It is hard to fit into a strict keto diet. One serving has 6 g of net carbs and 9% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Crispy Chicken Thighs with Bacon and Wilted Escarole?

448 mg per serving.

How much sugar is in Crispy Chicken Thighs with Bacon and Wilted Escarole?

3.1 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (521 g)

Calories643

% Daily Value*

Total fat 48g	62%
Saturated fat 12g	61%
Trans fat 0.3g
Cholesterol 200mg	67%
Sodium 448mg	19%
Total carbohydrate 15g	5%
Dietary fiber 8.7g	31%
Total sugars 3.1g
Protein 38g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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