Keto Chicken with Mushroom Sauce (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon garlic powder
→ For the Creamy Mushroom Sauce
07 -
1 tablespoon butter
08 -
2 cloves garlic, minced
09 -
8 oz mushrooms, sliced (cremini or button)
10 -
1/2 teaspoon Italian seasoning
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
1/2 cup chicken broth
14 -
1/2 cup heavy cream
15 -
1/4 cup Parmesan cheese, grated
16 -
1 teaspoon Dijon mustard (optional)
17 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes, until crispy. Flip and cook for another 6 minutes. Remove from the pan and set aside.
03 -
Reduce heat to medium and melt butter in the same pan. Add garlic and mushrooms, sauté for 5 minutes until mushrooms are tender. Stir in Italian seasoning, salt, and pepper.
04 -
Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream, Parmesan, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.
05 -
Return the chicken thighs to the skillet and spoon the sauce over them. Simmer for 5 more minutes, or until chicken reaches 165°F (75°C).
06 -
Garnish with fresh parsley and serve hot with cauliflower rice, zucchini noodles, or steamed greens.
# Notes:
01 -
Use coconut cream and nutritional yeast instead of Parmesan for a dairy-free option.
02 -
Add a splash of white wine before adding the chicken broth for extra flavor.
03 -
This dish can be stored in the fridge for 3-4 days and reheated gently in a skillet.