Keto Chicken Thighs with Mushroom Sauce
This savory dish is comfort food at its finest—crispy, juicy chicken thighs topped with a creamy mushroom sauce that tastes like it came from a gourmet kitchen. I first made this on a cozy night in, and now it’s one of my go-to keto dinners. With rich flavor and just a handful of ingredients, it’s a satisfying meal without the carbs.
- Prep Time: 10 mins
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
4 bone-in, skin-on chicken thighs
Salt and pepper to taste
1 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced
2 cloves garlic, minced
¾ cup heavy cream
¼ cup chicken broth
½ tsp thyme (fresh or dried)
Optional: chopped parsley for garnish
Instructions
Preheat oven to 400°F (200°C).
Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.
Sear chicken thighs skin-side down for 4–5 minutes, then flip and cook 3 minutes more. Transfer to the oven and roast for 20–25 minutes, until fully cooked. Remove and set aside.
In the same skillet, melt butter. Add mushrooms and cook until browned. Add garlic and thyme; cook 1 minute more.
Pour in chicken broth and cream. Simmer for 5–7 minutes, until thickened.
Return chicken to the skillet, spoon sauce over the top, and serve hot.
Nutrition
- Calories: 450 per serving
- Fat: 34g per serving
- Carbohydrates: 5g (net)per serving
- Protein: 30g per serving