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This Keto Chicken Thighs with Creamy Mushroom Sauce is a rich, satisfying, and low-carb meal packed with flavor. Juicy, pan-seared chicken thighs are smothered in a decadent garlic and mushroom cream sauce, making this dish perfect for a cozy weeknight dinner or a special occasion meal—all while keeping carbs to a minimum!
Why You’ll Love This Recipe
- Rich, creamy, and packed with flavor
- Low-carb and keto-friendly
- One-pan meal for easy cleanup
- Juicy, crispy chicken with a velvety mushroom sauce
- Customizable with different herbs and spices
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Creamy Mushroom Sauce:
- 2 tablespoons butter
- 8 oz mushrooms, sliced (white or cremini)
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
- Prepare the Chicken: Pat chicken thighs dry with a paper towel. Season with salt, pepper, smoked paprika, and garlic powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
- Cook the Mushrooms: In the same skillet, melt butter. Add mushrooms and cook for 4-5 minutes until browned. Stir in garlic and cook for another minute.
- Make the Sauce: Pour in chicken broth and let it reduce slightly. Add heavy cream, thyme, salt, and pepper. Stir well and simmer for 3-4 minutes.
- Return the Chicken: Place the chicken thighs back into the skillet, skin-side up. Cover and let simmer for 10 minutes until the chicken is fully cooked (internal temp 165°F).
- Finish & Serve: Stir in Parmesan cheese, garnish with fresh parsley, and serve hot!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Extra Flavor: Add a splash of white wine instead of chicken broth for a richer sauce.
- Cheesy Twist: Mix in shredded mozzarella or Gouda for extra creaminess.
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Spicy Kick: Add red pepper flakes or cayenne pepper.
- More Herbs: Use fresh rosemary or sage for an earthy touch.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of cream to keep the sauce smooth.
FAQs
Can I use boneless chicken thighs?
Yes! Adjust cooking time to 4-5 minutes per side before adding to the sauce.
What’s the best way to get crispy skin?
Make sure the chicken skin is dry before searing and don’t move it while it crisps.
Can I make this dairy-free?
Yes! Swap coconut cream for heavy cream and nutritional yeast for Parmesan.
What should I serve with this?
Pair with steamed broccoli, cauliflower mash, or zucchini noodles for a keto-friendly side.
Can I use other mushrooms?
Yes! Cremini, shiitake, or portobello mushrooms all work great.
How do I thicken the sauce more?
Let it simmer longer, or stir in ½ teaspoon xanthan gum for a keto-friendly thickener.
Can I make this in the oven?
Yes! Sear the chicken, then bake at 375°F for 25 minutes before adding to the sauce.
Is this meal keto-friendly?
Yes! It’s low-carb, high-fat, and perfect for a keto diet.
Can I add onions?
Absolutely! Sauté diced onions with the mushrooms for added depth.
How do I keep the sauce from curdling?
Use low heat when adding cream and don’t let it boil too aggressively.
Conclusion
This Keto Chicken Thighs with Creamy Mushroom Sauce is the ultimate comfort food with a low-carb twist. Rich, flavorful, and incredibly satisfying, it’s perfect for an easy weeknight meal or a special occasion. Try it today and enjoy a restaurant-quality dish at home!
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!
For the Chicken:
For the Creamy Mushroom Sauce:
-
Prepare the Chicken:
- Pat chicken thighs dry with paper towels.
- Season both sides with salt, pepper, paprika, and garlic powder.
-
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.
-
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.
-
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.
-
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).
-
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.
