Description
Succulent keto chicken thighs with creamy mushroom sauce promise a luxurious low-carb dining experience that whispers comfort and indulgence. Rich, velvety sauce complements tender chicken, inviting you to savor each delectable bite without guilt.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking and Sauce Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 8 ounces (226 grams) mushrooms, sliced (cremini or button)
- ½ cup (120 milliliters) chicken broth
- ½ cup (120 milliliters) heavy cream
- ¼ cup (25 grams) Parmesan cheese, grated
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Meticulously dry the chicken thighs using paper towels, then generously season both surfaces with aromatic salt, freshly ground pepper, sweet paprika, and zesty garlic powder.
- Ignite a large skillet over medium-high temperature, drizzling olive oil to create a sizzling surface. Carefully position chicken thighs skin-side down, allowing them to transform into a golden, crispy masterpiece for 6-7 minutes.
- Rotate the thighs, continuing cooking for an additional 6 minutes until perfectly done. Transfer the chicken to a waiting plate, preserving its heated essence.
- Reduce the skillet’s temperature, introducing melted butter to create a luscious foundation. Incorporate minced garlic and sliced mushrooms, sautéing until the fungi become tender and release their rich, earthy aroma.
- Enhance the developing flavors with Italian seasoning, complementing with strategic pinches of salt and pepper. Create depth by pouring chicken broth, expertly deglazing the pan to capture those intensely flavored browned remnants.
- Swirl in velvety heavy cream, sprinkle aged Parmesan, and introduce a hint of Dijon mustard. Allow the mixture to simmer, gradually thickening into a luxurious sauce.
- Gently return the chicken thighs to the skillet, lovingly coating them with the creamy mushroom elixir. Continue simmering until the internal temperature reaches a safe 165F (75C).
- Elevate the presentation by scattering fresh parsley across the dish. Serve immediately alongside cauliflower rice, delicate zucchini noodles, or verdant steamed greens for a complete keto-friendly feast.
Notes
- Select bone-in, skin-on chicken thighs for maximum flavor and juiciness during cooking.
- Ensure chicken skin is completely dry before seasoning to achieve that perfect crispy golden-brown exterior.
- Use a meat thermometer to confirm chicken’s internal temperature reaches 165F, guaranteeing safe and perfectly cooked meat.
- Pat mushrooms dry before sautéing to prevent excess moisture and achieve a beautiful caramelized texture.
- Swap heavy cream with coconut cream for a dairy-free alternative that maintains the creamy sauce consistency.
- Lower cooking heat if sauce reduces too quickly to prevent burning and maintain smooth, silky texture.
- Choose low-sodium chicken broth to control salt levels and customize seasoning according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg