Juicy chicken thighs cooked to golden perfection, smothered in a creamy, savory mushroom sauce—low‑carb and perfect for a keto dinner.

Cook Mode Prevent your screen from going dark

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.

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.