Creamy Mushroom Keto Chicken Thighs
This Creamy Mushroom Keto Chicken Thighs recipe is a sumptuous and hearty dish that brings together the savory flavors of tender chicken, rich mushrooms, and a velvety cream sauce. Perfect for anyone on a keto diet, this meal is low in carbs but high in satisfying fats and proteins.
Servings 4 people
Calories 550kcal
Equipment
- Large skillet
- Measuring cups and spoons
- Knife
- Cutting board
- Stirring Spoon
Ingredients
- 4 boneless, skinless chicken thighs about 1.5 pounds or 680 grams
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 1 tsp dried thyme
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan cheese
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and cook, occasionally stirring, until they are browned and have released their moisture, about 5 minutes.
- Add the minced garlic and dried thyme to the mushrooms, sautéing for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and Dijon mustard, bringing the mixture to a simmer. Allow it to cook for a few minutes until the sauce begins to thicken.
- Return the chicken thighs to the skillet, spooning the sauce and mushrooms over them. Simmer for another 3-4 minutes to ensure the chicken is heated through and the flavors meld.
- Sprinkle the grated Parmesan cheese over the top and let it melt into the sauce.
- Serve hot, garnished with additional fresh herbs if desired.
Notes
Ensure the chicken thighs reach an internal temperature of 165°F (75°C) for safe consumption.
The cream sauce can be thickened with a pinch of xanthan gum if a thicker consistency is preferred.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat gently to avoid separating the cream sauce.
Nutrition
Calories: 550kcal | Carbohydrates: 5g | Protein: 27g | Fat: 48g | Fiber: 1g | Net Carbs: 4g