Why You’ll Love This Recipe
Keto Chicken Thighs with Mushroom Sauce is a rich and satisfying low-carb dish that pairs tender, juicy chicken thighs with a creamy, garlicky mushroom sauce. Perfect for keto and low-carb lifestyles, this dish brings comforting flavors without compromising on health goals. It’s easy to prepare, restaurant-quality, and perfect for weeknight dinners or special occasions.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs (bone-in or boneless, skin-on preferred)olive oilsaltblack peppergarlic clovesmushrooms (such as cremini or button)mushroom broth or chicken brotheavy creamparmesan cheesefresh thymebutter
directions
Season the chicken thighs with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown and crispy. Flip and cook until fully done. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add butter.
Sauté minced garlic until fragrant, then add sliced mushrooms and cook until softened and browned.
Pour in the broth and scrape up any browned bits from the bottom of the skillet.
Stir in heavy cream and freshly grated parmesan cheese. Simmer until the sauce thickens.
Return the chicken thighs to the skillet, spooning the sauce over the top. Simmer for a few minutes until heated through.
Garnish with fresh thyme before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes
Variations
Use skinless chicken thighs for a lighter version.
Add spinach to the sauce for extra nutrients.
Substitute parmesan with gruyère for a richer flavor.
Add crushed red pepper for a spicy kick.
Use coconut cream instead of heavy cream for dairy-free adaptation.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce.
FAQs
Is this dish really keto-friendly?
Yes, it’s low in carbs and high in fat, perfect for a keto diet.
Can I use chicken breasts instead?
Yes, but they may be less juicy than thighs. Adjust cooking time accordingly.
Can I make this ahead of time?
Absolutely, it reheats well and the flavors deepen overnight.
What type of mushrooms work best?
Cremini or button mushrooms are great, but you can use any variety you like.
Is there a dairy-free version?
Use coconut cream and dairy-free parmesan alternatives.
Can I freeze it?
Yes, but the sauce may separate slightly when thawed. Reheat slowly and stir well.
Why use fresh thyme?
It adds a fragrant herbal note that complements the mushrooms and cream.
Can I make the sauce thicker?
Yes, simmer it longer or add a bit of xanthan gum for thickening.
Can I add wine?
Yes, a splash of dry white wine enhances the sauce flavor—just reduce the broth accordingly.
What sides go with this?
Cauliflower mash, zoodles, or a green salad are excellent low-carb sides.
Conclusion
Keto Chicken Thighs with Mushroom Sauce is the perfect blend of creamy indulgence and healthy eating. It’s simple to make, bursting with flavor, and fits seamlessly into a low-carb lifestyle. Serve it up for dinner tonight and enjoy a satisfying, guilt-free meal.
Print
Keto Chicken Thighs with Mushroom Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pan‑searing, Oven‑baking
- Cuisine: American Keto
Description
Juicy chicken thighs cooked to golden perfection, smothered in a creamy, savory mushroom sauce—low‑carb and perfect for a keto dinner.
Ingredients
- 6 bone‑in, skin‑on chicken thighs (about 2¼ lbs)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 oz cremini or button mushrooms, sliced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth (no added sugar)
- ½ cup heavy cream
- 2 teaspoons Dijon mustard (check for no added sugar)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 tablespoon unsalted butter
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry, then season both sides generously with salt and pepper.
- Heat olive oil in a large oven‑safe skillet over medium‑high heat. Place chicken thighs skin‑side down and sear 5–7 minutes until golden brown. Flip and sear the other side for 3–4 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add mushrooms to the skillet and cook until they begin to brown, about 4–5 minutes.
- Add shallot and garlic; sauté until fragrant, about 1–2 minutes.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan. Simmer 2–3 minutes until slightly reduced.
- Stir in heavy cream, Dijon mustard, thyme, and butter. Cook 2–3 minutes until sauce thickens slightly.
- Return chicken thighs to the skillet, skin‑side up, spoon sauce over. Transfer skillet to preheated oven.
- Bake 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sauce is bubbly and thickened.
- Remove from oven, let rest 5 minutes. Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, deglaze with a splash of dry white wine before adding the broth.
- Use heavy whipping cream for a richer sauce.
- Make‑ahead tip: prepare sauce and sear chicken ahead; assemble and bake just before serving.
- Make it dairy‑free by substituting with coconut cream and omitting butter.
- Serve over cauliflower mash or zoodles for a complete keto‑friendly meal.