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Keto Chicken Thighs with Creamy Mushrooms Sauce

Keto Chicken Thighs with Creamy Mushroom Sauce Delight

This Keto Chicken Thighs with Creamy Mushrooms Sauce recipe transforms weeknight meals into a delightful experience, promising minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Keto
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Thighs Substitute with chicken breasts for a leaner mix.
  • 2 tablespoons Fresh Lemon Juice White wine vinegar works if lemons are unavailable.
  • 3 cloves Garlic Cloves (minced) Fresh is best, but garlic powder can be used.
For the Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary Fresh herbs enhance the taste.
  • 1 teaspoon Salt Sea salt or kosher salt is preferred.
  • 1 teaspoon Cracked Black Pepper Freshly cracked is recommended.
  • 2 tablespoons Olive Oil Any neutral oil can substitute.
  • 8 ounces Sliced Fresh Mushrooms Cremini or button mushrooms are great choices.
For Creaminess
  • 1 cup Heavy Cream Full-fat coconut milk is a dairy-free option.
  • 1/4 teaspoon Nutmeg Optional.
  • 1/2 cup Fresh Parmesan Cheese (shredded) Use grated cheese or nutritional yeast as a dairy-free option.
For Seasoning
  • to taste Salt and Pepper Essential for enhancing overall flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry, trim excess fat, drizzle with lemon juice, and season generously with salt. Let marinate for at least 15 minutes.
  2. Mix minced garlic, thyme, rosemary, and cracked black pepper in a small bowl. Coat the marinated chicken thighs evenly with the mixture.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for about 8 minutes on each side until golden brown.
  4. Transfer cooked chicken to a plate, cover with foil to keep warm, and leave the drippings in the skillet.
  5. In the same skillet, add more olive oil if necessary and sauté the sliced mushrooms seasoned with salt and pepper for about 3 minutes.
  6. Stir in minced garlic, thyme, and rosemary, sautéing for about 1 minute until fragrant.
  7. Pour in the heavy cream, stir gently, and let simmer until it thickens, stirring occasionally to prevent sticking.
  8. Add nutmeg and mix well. Gradually fold in the Parmesan cheese until melted, adjusting seasoning with salt and pepper as desired.
  9. Return chicken to the skillet, spoon sauce over it, and warm through for 2-3 minutes. Garnish with parsley and additional Parmesan before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Searing perfection is important for optimal flavor. Store leftovers in an airtight container for up to 3 days.

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