Juicy keto chicken thighs simmered in a rich creamy mushroom sauce. This easy low carb dinner is comforting, satisfying, and perfect for a ketogenic lifestyle.
6piecechicken thighsbone-in, skin-on, pat dry before seasoning
1tsp salt
½tspblack pepper
1tspItalian seasoning
1tbsp avocado oil or butterfor searing
2 tbspbutterfor sautéing mushrooms
3clovegarlicminced
250gmushroomscremini or button, sliced
1cupheavy creamfull fat
½cupchicken broth
¼cupParmesanfreshly grated
Instructions
Pat chicken thighs dry with paper towels. Season with salt, pepper and Italian seasoning.
6 piece chicken thighs, 1 tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning
Heat avocado oil or butter in a large skillet over medium-high heat. Place chicken skin-side down and sear for 6–7 minutes until golden and crispy. Flip and cook another 5–6 minutes. Remove and set aside.
1 tbsp avocado oil or butter
In the same pan, melt butter. Add garlic and cook for 30 seconds until fragrant.
2 tbsp butter, 3 clove garlic
Add mushrooms and cook until softened and lightly browned.
250 g mushrooms
Pour in chicken broth and simmer for 3–4 minutes to reduce slightly.
½ cup chicken broth
Stir in heavy cream and Parmesan. Simmer until the sauce thickens.
1 cup heavy cream, ¼ cup Parmesan
Return chicken to the pan and spoon sauce over the top. Simmer 5–10 minutes until chicken reaches 75°C internal temperature.