Keto Chicken Thighs with Mushrooms Sauce Recipe
This Keto Chicken Thighs with Mushroom Sauce recipe offers a delicious low-carb meal featuring tender chicken thighs seared to perfection and smothered in a rich, creamy mushroom sauce with fresh herbs and parmesan cheese. Ideal for those following a ketogenic diet looking for a flavorful and satisfying dinner ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Chicken
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Keto
Ingredients
Chicken Marinade and Seasoning
- 750 g boneless skinless chicken thighs (around 5-6 fillets)
- 1 fresh lemon (juiced)
- 2 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp olive oil (divided)
Mushroom Sauce
- 250 g sliced fresh mushrooms
- 2 garlic cloves (minced)
- 1 tsp fresh parsley (chopped)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup heavy cream
- 1 tsp nutmeg
- Salt and black pepper (to taste)
- 1/2 cup fresh Parmesan cheese (shredded)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and trim off any excess fat. Season the chicken with fresh lemon juice and salt, allowing the meat to absorb the lemon juice for 15 minutes, enhancing flavor and tenderness.
- Mix Seasonings: Combine the minced garlic cloves, dried thyme, dried rosemary, and cracked black pepper in a bowl to form the seasoning blend for the chicken.
- Season the Chicken: Evenly coat the lemon-infused chicken thighs with the prepared seasoning mixture, ensuring thorough coverage for maximum flavor.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Sear the chicken thighs in batches, cooking about 8 minutes on each side or until browned and no longer pink inside. Adjust time depending on thickness. Transfer cooked chicken to a plate and keep warm.
- Cook Mushrooms: In the same pan, add the remaining olive oil. Add sliced mushrooms, season with salt and pepper, and cook until soft, approximately 3 minutes.
- Add Aromatics: Stir in minced garlic, fresh parsley, dried thyme, and dried rosemary. Sauté for about 1 minute until fragrant, enhancing the sauce’s aroma.
- Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat and cook until the sauce thickens slightly. Add nutmeg to the sauce and stir well.
- Add Cheese: Incorporate the shredded Parmesan cheese into the sauce and continue cooking for an additional 4 minutes, stirring occasionally, allowing the cheese to melt smoothly into the sauce.
- Combine and Serve: Return the seared chicken thighs to the pan with the creamy mushroom sauce. Taste and adjust seasoning with additional salt and black pepper as needed. Garnish with fresh parsley and extra Parmesan cheese before serving immediately for a warm, comforting dish.
Notes
- For best results, use fresh herbs when possible to enhance flavor.
- Ensure the chicken is patted dry thoroughly to achieve a good sear.
- You can substitute heavy cream with coconut cream for a dairy-free version, adjusting the Parmesan accordingly.
- Serve with steamed low-carb vegetables or cauliflower rice to keep it keto-friendly.
- If mushrooms release too much liquid, cook them a bit longer to evaporate excess moisture before adding cream.
