Description
Tender, juicy keto chicken thighs smothered in a rich, creamy mushroom sauce. This dish is flavorful and satisfying.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.
- Add butter to the same skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in Parmesan cheese. Season sauce with salt and pepper to taste.
- Return chicken thighs to the skillet. Spoon sauce over the chicken.
- Simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened.
- Garnish with fresh parsley before serving.
Notes
- For a thicker sauce, simmer for a few extra minutes.
- You can substitute chicken breasts for thighs if preferred.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: keto chicken thighs, creamy mushroom sauce, low carb chicken, keto dinner, easy keto recipe