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Keto Chicken Thighs with Creamy Mushroom Sauce

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Keto, Low-Carb, Comfort Food

Description

This dish features crispy, pan-seared chicken thighs in a rich, creamy mushroom sauce with garlic, Parmesan, and herbs. It’s low-carb, high-fat, and incredibly satisfying!

Ingredients

Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Creamy Mushroom Sauce:

 

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (cremini or button)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken:

    • Pat chicken thighs dry with paper towels.
    • Season both sides with salt, pepper, paprika, and garlic powder.

  2. Sear the Chicken:

    • Heat olive oil in a large skillet over medium-high heat.
    • Place chicken thighs skin-side down and cook for 6-7 minutes, until crispy.
    • Flip and cook for another 6 minutes. Remove from the pan and set aside.

  3. Make the Mushroom Sauce:

    • Reduce heat to medium and melt butter in the same pan.
    • Add garlic and mushrooms, sauté for 5 minutes until mushrooms are tender.
    • Stir in Italian seasoning, salt, and pepper.

  4. Add Liquids & Thicken:

    • Pour in chicken broth, scraping up any browned bits from the pan.
    • Stir in heavy cream, Parmesan, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.

  5. Finish the Dish:

    • Return the chicken thighs to the skillet and spoon the sauce over them.
    • Simmer for 5 more minutes, or until chicken reaches 165°F (75°C).

  6. Serve & Enjoy:

    • Garnish with fresh parsley and serve hot with cauliflower rice, zucchini noodles, or steamed greens.

Notes

  • Make It Dairy-Free: Use coconut cream and nutritional yeast instead of Parmesan.
  • Extra Flavor: Add a splash of white wine before adding the chicken broth.

 

  • Meal Prep Friendly: Store in the fridge for 3-4 days and reheat gently in a skillet.

Find it online: https://recipe.ukfinda.com/keto-chicken-thighs-with-creamy-mushroom-sauce/