Description
Juicy, tender chicken thighs are seared to golden perfection and topped with a rich, creamy mushroom sauce that’s both comforting and keto-friendly. This flavorful dish is a quick, satisfying dinner option that fits perfectly into a low-carb lifestyle.
Ingredients
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2.2 lb (1 kg) boneless chicken thighs
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8 oz (250 g) baby bella mushrooms, sliced
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1 cup (125 g) heavy cream
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4 cloves garlic, chopped
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1/2 small onion, diced
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Ground black pepper, to taste
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Salt, to taste
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Unsalted butter, for frying
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Green onions, chopped, for garnishing
Instructions
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Heat a large skillet over medium-high heat and melt a tablespoon of butter. Season the chicken thighs with salt and black pepper.
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Add the chicken thighs to the skillet and cook for 6-8 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet, add another tablespoon of butter. Sauté the diced onion and chopped garlic for 2-3 minutes until softened.
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Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, or until they release their juices and start to brown.
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Pour in the heavy cream and stir to combine. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
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Return the chicken thighs to the skillet, spooning the mushroom sauce over the top. Simmer for another 2-3 minutes to heat the chicken through.
- Garnish with chopped green onions before serving.
Notes
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For a thicker sauce, let it simmer longer until it reaches your desired consistency.
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You can substitute the baby bella mushrooms with cremini or white mushrooms if preferred.
- For extra flavor, add a splash of white wine or chicken broth to deglaze the pan after cooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American