Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Ingredients (American & Metric)
- Step-by-Step Instructions
- Video Tutorial
- Tips for Success
- Serving Suggestions
- Storage Instructions
- Nutritional Information
- Frequently Asked Questions (FAQs)
Introduction
Rich, creamy, and comforting, this Keto One-Skillet Chicken Thighs with Mushroom Sauce is the perfect low-carb dinner. Juicy, pan-seared chicken thighs are smothered in a velvety mushroom and garlic cream sauce, all cooked in just one skillet for easy cleanup. It’s the ultimate meal for busy weeknights or cozy weekends.
Why You’ll Love This Recipe
- One-Skillet Wonder: Minimal cleanup for a quick and satisfying dinner.
- Rich and Creamy Sauce: A luxurious mushroom cream sauce bursting with flavor.
- Keto-Friendly: Low-carb and high-fat for the perfect balance.
- Versatile: Works great with vegetables, cauliflower rice, or on its own.
Ingredients (American & Metric)
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
- 2 tbsp (30ml) olive oil or butter
- 1 cup (100g) sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: Chopped parsley for garnish
Step-by-Step Instructions
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with smoked paprika, salt, and pepper.
- Place the chicken skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove from the skillet and set aside.
- Cook the mushrooms:
- In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until browned and softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Make the sauce:
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
- Combine and finish:
- Return the chicken thighs to the skillet, skin-side up, and spoon some sauce over them.
- Reduce the heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
- Serve:
- Garnish with chopped parsley if desired and serve hot.
Video Tutorial
For a visual guide to making this dish, check out this video:
Tips for Success
- Use bone-in, skin-on chicken thighs for the juiciest results.
- If the sauce becomes too thick, add a splash of chicken broth to loosen it.
- For extra flavor, sauté the mushrooms in the rendered chicken fat before adding the garlic.
Serving Suggestions
Pair this dish with cauliflower mash, zucchini noodles, or roasted asparagus for a complete keto-friendly meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
Nutritional Information (Per Serving – Serves 4)
- Calories: 420
- Fat: 32g
- Protein: 28g
- Net Carbs: 4g
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may cook faster, so adjust the cooking time accordingly to avoid drying them out. - What mushrooms work best?
Cremini, button, or shiitake mushrooms all work well in this dish. - Can I make this dairy-free?
Substitute coconut cream and nutritional yeast for the heavy cream and parmesan, though the flavor will differ slightly. - How can I make the sauce thicker?
Simmer the sauce uncovered for a few extra minutes or add a pinch of xanthan gum. - Is this dish spicy?
No, but you can add red pepper flakes or cayenne for a bit of heat if desired.
