Description
Keto Chicken Thighs with Creamy Mushroom Sauce is a rich, low-carb dish featuring seared herb-marinated chicken thighs smothered in a savory, garlicky mushroom cream sauce. With just the right blend of herbs, cheese, and cream, it’s a satisfying keto-friendly meal that feels indulgent while keeping carbs in check.
Ingredients
For the Chicken Thighs:
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750g boneless skinless chicken thighs (about 5–6 fillets)
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Juice of 1 fresh lemon
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2 garlic cloves, minced
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp salt
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½ tsp cracked black pepper
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2 tbsp olive oil
For the Creamy Mushroom Sauce:
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1 tbsp olive oil
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250g fresh mushrooms, sliced
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2 garlic cloves, minced
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1 tsp fresh parsley, chopped
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1 tsp dried thyme
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1 tsp dried rosemary
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1 cup heavy cream
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1 tsp ground nutmeg
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Salt and black pepper, to taste
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½ cup fresh Parmesan cheese, shredded
Instructions
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In a bowl, marinate the chicken thighs with lemon juice, minced garlic, thyme, rosemary, salt, and black pepper. Let sit for 15–30 minutes.
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Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
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In the same skillet, add 1 tbsp olive oil. Sauté sliced mushrooms over medium heat until golden and soft, about 5 minutes.
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Add garlic, thyme, rosemary, and parsley. Cook for 1 minute until fragrant.
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Pour in the heavy cream and stir in the nutmeg. Simmer for 3–4 minutes until slightly thickened.
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Add Parmesan cheese, salt, and pepper. Stir until cheese melts and sauce is creamy.
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Return the chicken thighs to the skillet, spoon sauce over the top, and simmer for 2 more minutes.
- Garnish with fresh parsley and serve hot.
Notes
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Use skin-on chicken thighs for added crispiness if preferred.
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You can substitute the Parmesan with Gruyère or Asiago for a different flavor profile.
- Best served with cauliflower mash or sautéed spinach for a complete keto meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: European