Keto Chicken Tighs with Mushrooms Sauce

These boneless and skinless chicken thighs with mushrooms sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet.


Chicken Thighs
  1. 750 g boneless skinless chicken thighs around 5-6 fillets
  2. 1 fresh lemon juice
  3. 2 garlic cloves minced
  4. 1 tsp dried thyme
  5. 1 tsp Rosemary
  6. 1 tsp Salt
  7. 1/2 tsp cracked black pepper
  8. 2 tbsp olive oil
  9. Creamy Mushrooms Sauce
  10. 1 tbsp olive oil
  11. 250 g sliced fresh mushrooms
  12. 2 garlic cloves minced
  13. 1 tsp fresh parsley chopped
  14. 1 tsp dried thyme
  15. 1 tsp dried rosemary
  16. 1 cup Heavy Cream
  17. 1 tsp nutmeg
  18. salt and black pepper
  19. 1/2 cup fresh parmesan cheese shredded 

Chicken Thighs
  1. Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt. Let it absorb the lemon juice for 15 minutes.
  2. Combine the garlic cloves, thyme, rosemary, and pepper.
  3. Coat the chicken evenly with the combined seasoning.
  4. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
  5. Transfer to a plate; set aside and keep warm.
Creamy Mushrooms Sauce
  1. On the same pan or skillet, put the olive oil and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
  2. Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  3. Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
  4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley and parmesan cheese. Serve immediately.