Juicy chicken thighs smothered in a delightful mushroom sauce. A keto-friendly, low-carb, and gluten-free dinner that you can easily whip up using a few simple ingredients in less than thirty-five minutes. This chicken dish is excellent for meal prep and perfects to serve to guests over your preferred side dishes such as cauliflower mash or sauteed broccoli and sweet potatoes. Enjoy this flavorful and creamy keto chicken thighs with mushroom sauce any time with this easy recipe.
- 4 cloves garlic, chopped
- 2.2 pounds (1kg) of chicken thighs, boneless
- 1 c (125 grams) heavy cream
- ½ small onion, diced
- Unsalted butter for frying
- 8 ounces (250 grams) of baby Bella mushrooms, sliced
- Green onions for garnishing, chopped
- Ground black pepper
Step 1: Season both sides of the chicken thighs with salt and black pepper.
Step 2: Add the butter to a hot large skillet over medium-high heat. Add the onions and garlic to the skillet once the butter has melted and cook until they begin browning. Next, add the chicken thighs and sear for about 8 minutes per side until golden brown. Transfer the chicken to a clean plate once both sides have a crispy crust and are no longer pink in the center. Set aside.
Step 3: Cook the mushrooms in the now-empty skillet for about 5 minutes or until they begin browning and reducing in size. Pour in the heavy cream and season with salt and pepper. Continue to cook for 5 to 10 minutes more.
Step 4: Return the chicken to the skillet once the mushroom sauce has slightly thickened and cook for additional 2 minutes without flipping.
Step 5: Remove from the heat when done and serve the chicken thighs with mushroom sauce right away garnished with some chopped green onions. Enjoy your favorite side dish.
NET CARB: 1,5g
Amount Per Serving (1 chicken thigh)
Calories 162, Calories from Fat 72, Fat 8g12%, Potassium 24mg1%, Carbohydrates 2g1%, Fiber 0.5g2%, Sugar 0.7g1%, Protein 20g40%, Vitamin A 233IU5%, Vitamin C 1mg1%, Calcium 12mg1%, Iron 1mg6%