Keto garlic mushroom chicken thighs

Keto garlic mushroom chicken thighs

Here's an absolutely ravishing, creamy keto chicken with butter-fried mushrooms, garlic, parmesan and herbs. Serve with a simple green salad or a side dish of your choice.

Keto garlic mushroom chicken thighs

Here's an absolutely ravishing, creamy keto chicken with butter-fried mushrooms, garlic, parmesan and herbs. Serve with a simple green salad or a side dish of your choice.
USMetric
4 servingservings

Ingredients

  • 4 tbsp 4 tbsp butter
  • 3 3 garlic clove, mincedgarlic cloves, minced
  • ½ lb 225 g mushrooms, roughly chopped
  • 1½ lbs 650 g boneless chicken thighs
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp dried thyme
  • ½ tsp ½ tsp dried rosemary
  • salt and pepper
  • 2 tbsp 2 tbsp olive oil
  • 1¼ cups 300 ml heavy whipping cream or crème fraîche
  • 2 oz. 50 g parmesan cheese, grated
Serving
  • 5 oz. 150 g leafy greens

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Heat butter in a large frying pan over medium heat. Add garlic and fry until golden. Add mushrooms and fry until soft. Salt and pepper to taste. Remove the mushrooms from the pan and set aside.
  2. Combine the spices and pat the chicken thighs with the mixture. Fry in olive oil in the same pan for 6-7 minutes on each side. It might take longer time, depending on the size of the thighs. The inner temperature should be 160°F (72°C). Remove the chicken from the pan and keep warm.
  3. Add cream and parmesan in the same frying pan. Bring to a boil over high heat, then lower the temperature to medium high. Simmer for 5 minutes, stirring continuously, until the sauce thickens. Salt and pepper to taste.
  4. Add the mushrooms, and then the chicken thighs back into the frying pan to warm. Serve with leafy greens, or a side dish of your choice.

Tip!

In this recipe we used boneless, skinless chicken thigh fillets, which are slightly fattier and tastier than chicken breast. You can of course also use bone-in thighs with or without skin, chicken breast, turkey, pork fillet or pork chops. Adjust the cooking time accordingly. If using chicken thighs with skin, fry until skin is crispy and inside cooked.

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7 comments

  1. Robert
    AHmazing...5 star deliciousness. Used boneless, skinless thighs and only half of the heavy cream to reduce the caloric intake a little. Also only needed 2 T. Butter to fry the mushrooms. Very flavourful. We enjoyed this one immensely. Thanks!
  2. maggie west
    can you freeze this?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    can you freeze this?

    Yes. The cream may "break" or separate a little when reheating but it won't affect the taste.

  4. Gentiann
    What about the mushrooms? I assume you add them back in the cream sauce with the chicken.
    Reply: #6
  5. 1 comment removed
  6. Kristin Parker Team Diet Doctor

    What about the mushrooms? I assume you add them back in the cream sauce with the chicken.

    You can either add them back into the sauce with the chicken, or spoon them on top of the plated dish.

  7. 1 comment removed
  8. Caroline
    Oh. Oh wow. The flavors are amazing. I feel like The Galloping Gourmet would whole-heartedly approve of this dish. Just, wow.
  9. Leigh Batten
    Delicious! Cooked the chicken thighs on the bone in a large LeCrueset pot on the hob for about 40 mins with the lid on, then added the cooked mushrooms and only half the recommended cream as the full amount seemed a lot! I made 4 servings, so used 150ml instead of 300ml and that was perfect, sauce thickened up nicely when the cheese was added. 3.2g net carbs, 75.7g fat, 36.7g protein. It's so good we're having it 2 nights running :)

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