Amazing Creamy Keto Skillet Chicken Thighs with Mushroom Sauce
Enjoy juicy, perfectly browned chicken thighs smothered in a rich and creamy mushroom sauce while staying keto-friendly. This recipe is surprisingly simple to make and delivers a satisfying, guilt-free dinner in under an hour. Perfect for a quick weeknight meal or a special occasion.
Equipment
- Large skillet
- Small bowl
- Whisk
- Spoon
- Measuring spoons
- Measuring cups
- Meat thermometer
- Plate
- Knife
- Cutting board
Ingredients
- 4-6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 tablespoon Dijon mustard
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, and paprika.
- Rub the spice mixture evenly over both sides of the chicken thighs.
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the seasoned chicken thighs in the hot skillet, making sure not to overcrowd the pan. If necessary, cook them in batches.
- Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
- Remove the chicken from the skillet and set aside on a plate.
- Add the butter to the same skillet over medium heat.
- Once the butter is melted, add the sliced mushrooms and minced garlic.
- Sauté the mushrooms for 5-7 minutes, or until they are tender and have released their moisture. Stir occasionally to prevent them from sticking. They should be beautifully browned and fragrant.
- Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan.
- Bring the broth to a simmer and let it reduce slightly for 2-3 minutes.
- Stir in the heavy cream, cream cheese, and Dijon mustard. Whisk until the sauce is smooth and creamy.
- Add the grated Parmesan cheese and stir until melted and well combined.
- Season the sauce with salt and pepper to taste.
- Return the cooked chicken thighs to the skillet.
- Spoon the creamy mushroom sauce over the chicken, ensuring that each thigh is well coated.
- Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 5-10 minutes, or until heated through and the flavors have melded together.
- Sprinkle the chopped fresh parsley over the chicken and sauce.
- Serve immediately and enjoy!
Notes
Don't overcrowd the skillet; cook the chicken in batches. Pat the chicken dry before searing for better browning. Deglaze the pan with chicken broth to add depth of flavor to the sauce. Adjust the sauce consistency by adding more broth or cream if too thick, or simmering uncovered to reduce if too thin. For extra heat, add a pinch of red pepper flakes. You can prepare the chicken and sauce separately ahead of time and store them in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave. Try adding spinach, kale, or bell peppers for extra nutrients. Experiment with different cheeses like Gruyere or mozzarella. Add a splash of dry white wine after sautéing the mushrooms for a more complex flavor. Use different herbs like thyme or rosemary for garnish. Crumble cooked bacon over the top for added smoky flavor.