Keto Chicken Thighs with Creamy Mushroom Sauce
Juicy chicken thighs simmered in a rich and creamy mushroom sauce packed with flavor and perfect for a keto diet.
20 min
Prep
40 min
Cook
4
Serves
650
Calories
Macros · per serving
40g protein
6g carbs
52g fat
Ingredients
For 4 servings
- 4 chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 200 grams cremini mushrooms
- 3 cloves garlic
- 1 cup heavy whipping cream
- 1/2 cup parmesan cheese
- 1 tablespoon fresh thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Season chicken thighs with salt and black pepper.
- 3
Place chicken thighs in the skillet skin-side down and cook for about 7-8 minutes until the skin is crispy and browned.
- 4
Flip the chicken thighs and cook for another 5 minutes until browned on the other side. Remove from skillet and set aside.
- 5
In the same skillet, add butter and sliced cremini mushrooms. Sauté until mushrooms are browned.
- 6
Add minced garlic and sauté for 1 more minute until fragrant.
- 7
Reduce heat to low and pour in heavy whipping cream. Stir well to combine.
- 8
Stir in grated Parmesan cheese and fresh thyme, simmering gently until the sauce thickens slightly.
- 9
Return chicken thighs to the skillet, spoon sauce over the top, and cover the skillet.
- 10
Simmer on low heat for 25-30 minutes or until the chicken is cooked through and tender.
- 11
Serve hot with the creamy mushroom sauce spooned over the top.
Cook it this week.
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