Keto Chicken Thighs with Creamy Mushroom Sauce

Name: Keto Chicken Thighs with Creamy Mushroom Sauce
Prep time: 15 min
Cook time: 35 min
Yield: 4

Juicy bone-in chicken thighs seared to perfection and smothered in a rich, creamy mushroom sauce that's naturally low in carbs and full of flavor.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 35

Pat 8 pieces8 pieces bone-in dry and season generously with 1 tsp1 tsp salt, ½ tsp½ tsp freshly ground black pepper, and 1 tsp1 tsp paprika.
Heat 2 tbsp2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-8 minutes until skin is golden and crispy.
Flip chicken and cook another 4-5 minutes. Remove to a plate and set aside.
In the same skillet, add 30g2 tbsp butter and 300g10 oz mixed mushrooms. Cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
Add 1 small1 small onion and cook for 3-4 minutes until softened. Add 3 cloves3 cloves garlic cloves and cook for 1 minute more.
Pour in 60ml¼ cup dry white wine (optional) if using, scraping up any browned bits. Let it reduce by half.
Add 250ml1 cup chicken stock, 250ml1 cup heavy cream, 1 tbsp1 tbsp Dijon mustard, and 2 tsp2 tsp fresh thyme leaves. Stir to combine and bring to a gentle simmer.
Return chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for 15-20 minutes until chicken reaches internal temperature of 74°C (165°F).
Remove from heat and sprinkle with 30g¼ cup fresh parsley. Let rest for 5 minutes before serving.

Ingredients

id: chicken_thighs metric: 8 pieces imperial: 8 pieces name: bone-in, skin-on chicken thighs
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: butter metric: 30g imperial: 2 tbsp name: butter
id: mushrooms metric: 300g imperial: 10 oz name: mixed mushrooms, sliced
id: onion metric: 1 small imperial: 1 small name: onion, diced
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: white_wine metric: 60ml imperial: ¼ cup name: dry white wine (optional)
id: chicken_stock metric: 250ml imperial: 1 cup name: chicken stock
id: heavy_cream metric: 250ml imperial: 1 cup name: heavy cream
id: dijon_mustard metric: 1 tbsp imperial: 1 tbsp name: Dijon mustard
id: fresh_thyme metric: 2 tsp imperial: 2 tsp name: fresh thyme leaves
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, chopped
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: paprika metric: 1 tsp imperial: 1 tsp name: paprika

Pat {chicken_thighs} dry and season generously with {salt}, {black_pepper}, and {paprika}.
Heat {olive_oil} in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-8 minutes until skin is golden and crispy.
Flip chicken and cook another 4-5 minutes. Remove to a plate and set aside.
In the same skillet, add {butter} and {mushrooms}. Cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
Add {onion} and cook for 3-4 minutes until softened. Add {garlic} and cook for 1 minute more.
Pour in {white_wine} if using, scraping up any browned bits. Let it reduce by half.
Add {chicken_stock}, {heavy_cream}, {dijon_mustard}, and {fresh_thyme}. Stir to combine and bring to a gentle simmer.
Return chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for 15-20 minutes until chicken reaches internal temperature of 74°C (165°F).
Remove from heat and sprinkle with {fresh_parsley}. Let rest for 5 minutes before serving.

Chicken Skin: Don't move the chicken too early - let the skin get properly crispy before flipping.

Mushroom Variety: Use a mix of cremini, shiitake, and button mushrooms for complex flavor.

Sauce Consistency: If sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.

Wine Substitute: Replace white wine with additional chicken stock if preferred.