Description
Juicy chicken thighs in a creamy mushroom sauce, perfect for keto, low-carb, and gluten-free dinners or meal prep.
Ingredients
2.2 lb (1kg) chicken thighs, boneless
8 oz (250g) baby bella mushrooms, sliced
1 cup (125g) heavy cream
4 cloves garlic, chopped
½ small onion, diced
Ground black pepper
Salt
Unsalted butter for frying
Green onions for garnishing, chopped
Instructions
Season the chicken thighs from both sides with salt and black pepper to taste.
Heat a large skillet over a medium-high heat and add the butter.
When the butter has melted, add the onions and garlic and cook until they start browning.
Place the chicken thighs onto the skillet and fry on each side for 8 minutes or until golden brown.
When the chicken has a nice, crispy crust and is cooked through, remove it from the skillet and set aside.
On the same skillet, cook the mushrooms for about 5 minutes until browned and reduced.
Add heavy cream, season with salt and pepper, and cook for another 5–10 minutes.
Return the chicken to the skillet and cook for an additional 2 minutes.
Serve hot, topped with green onions.
Notes
NET CARB: 1.5g per serving. Pairs well with cauliflower mash or roasted broccoli. Sauce thickens more as it cools.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 162
- Sugar: 1g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 65mg