Here’s a keto chicken dinner the entire family will love! Keto chicken thighs with creamy mushroom sauce is a delicious and healthy meal option. This dish consists of juicy chicken thighs cooked golden brown in a creamy sauce. Of course this is a great recipe to customize as you wish. Rather than the bone-in thighs, you my choose boneless skinless chicken thighs or instead of the dark meat, use skinless chicken breasts.
The best thing about this recipe is definitely the rich cream sauce. If you are strictly adhering to the low carb keto diet meal plan, there are some great side dishes to choose from. The rich sauce compliments very well a side of cauliflower rice or some zucchini noodles. If you’re not watching too closely the carb count, other healthy side options are brown rice or mashed potatoes. Even on a busy weeknight, you can’t go wrong in preparing a healthy meal the whole family will love. With a 45 minute cooking time, this creamy chicken thighs recipe is soon to be a family favorite.
Nutrition Facts
Macros – per serving*
Calories: 401
Fat: 64.42g
Carbs: 5.88g
Net Carbs: 4.48g
Protein: 43.23g
*Source: HappyForks.com
Nutritional information provided for entertainment and educational purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 lbs. bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ¾ cup chicken broth
- ¼ cup heavy whipping cream
- 6 oz. cream cheese, cut into chunks
- 2 tablespoons fresh parsley, chopped
Equipment
- Large skillet
- Cutting board and knife
- Large plate or platter
Instructions
- Melt two tablespoons butter in a large, high-sided skillet over medium heat. Season chicken thighs with garlic powder, salt, and black pepper, to taste, and add to the hot skillet.
- Brown the chicken thighs on each side, approximately 3-4 minutes per side on medium-high heat. The chicken should release easily from the bottom of the skillet when ready.
- Transfer chicken to a platter and add remaining butter to the skillet. Add the sliced Portobello mushrooms and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquids, approximately 4-5 minutes.
- Pour the chicken stock into the skillet and gently scrape up the brown bits from the bottom. Return the chicken thighs and juices that collected on the platter to the skillet.
- Reduce heat to medium-low and cover. Simmer until the chicken is cooked through, approximately 25-30 minutes. Remove pan from heat and transfer the chicken to a platter. Cover and keep warm.
- To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it before adding it to the pan. Add the cream cheese to the skillet and stir until it is thoroughly melted and incorporated into the sauce. Taste and adjust seasonings, as desired.
- To serve, spoon some of the pan sauce and mushrooms over each chicken thigh and sprinkle with some fresh parsley, if desired. Serve immediately with your choice of sides. Enjoy!
Storage Instructions
Store any leftover cooked chicken thighs in an airtight container and refrigerate for up to 3-4 days.
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Keto Creamy Chicken Thighs
Here's a keto chicken dinner the entire family will love! Keto chicken thighs with creamy mushroom sauce is a delicious and healthy meal option. This dish consists of juicy chicken thighs cooked golden brown in a creamy sauce. Of course this is a great recipe to customize as you wish. Rather than the bone-in thighs, you my choose boneless skinless chicken thighs or instead of the dark meat, use skinless chicken breasts.
The best thing about this recipe is definitely the rich cream sauce. If you are strictly adhering to the low carb keto diet meal plan, there are some great side dishes to choose from. The rich sauce compliments very well a side of cauliflower rice or some zucchini noodles. If you're not watching too closely the carb count, other healthy side options are brown rice or mashed potatoes. Even on a busy weeknight, you can't go wrong in preparing a healthy meal the whole family will love. With a 45 minute cooking time, this creamy chicken thighs recipe is soon to be a family favorite.
Nutrition Facts Macros - per serving*Calories: 401
Fat: 64.42g
Carbs: 5.88g
Net Carbs: 4.48g
Protein: 43.23g
*Source: HappyForks.com
Nutritional information provided for entertainment and educational purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 lbs. bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 8 oz. baby Portobello mushrooms, sliced
- ¾ cup chicken broth
- ¼ cup heavy whipping cream
- 6 oz. cream cheese, cut into chunks
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt two tablespoons butter in a large, high-sided skillet over medium heat. Season chicken thighs with garlic powder, salt, and black pepper, to taste, and add to the hot skillet.
- Brown the chicken thighs on each side, approximately 3-4 minutes per side on medium-high heat. The chicken should release easily from the bottom of the skillet when ready.
- Transfer chicken to a platter and add remaining butter to the skillet. Add the sliced Portobello mushrooms and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquids, approximately 4-5 minutes.
- Pour the chicken stock into the skillet and gently scrape up the brown bits from the bottom. Return the chicken thighs and juices that collected on the platter to the skillet.
- Reduce heat to medium-low and cover. Simmer until the chicken is cooked through, approximately 25-30 minutes. Remove pan from heat and transfer the chicken to a platter. Cover and keep warm.
- To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it before adding it to the pan. Add the cream cheese to the skillet and stir until it is thoroughly melted and incorporated into the sauce. Taste and adjust seasonings, as desired.
- To serve, spoon some of the pan sauce and mushrooms over each chicken thigh and sprinkle with some fresh parsley, if desired. Serve immediately with your choice of sides. Enjoy!