This delicious keto chicken thighs recipe with mushroom sauce is perfect for meal prep or just to enjoy with the company of friends at the dinner table. Creamy and flavorful, this dish will make it to the top of your list of keto, low carb, and gluten-free recipes.
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Despite my unconditional love for red meat, I enjoy eating chicken - and especially chicken thighs for their tenderness and juiciness! But this keto chicken recipe with creamy mushroom sauce became my absolute favorite dish to make for dinner. It’s so rich in flavors yet so easy to make that I couldn’t stop myself from sharing this recipe with you.
Step by step directions
We’ll need 1kg of boneless, skinless chicken thighs for this recipe (I bought a package with 11 medium pieces inside). Season them on both sides with salt and ground black pepper and set aside. Take your diced onions and minced garlic and cook on a large skillet greased with some unsalted butter over a medium-high heat for 2 minutes or until they start browning. Then, take your chicken thighs, place them on the same skillet, and fry on both sides until cooked through and have a golden-brown crust. The cooking time will vary on the size of your chicken thighs but I found that medium size pieces will need approximately 8 minutes on each side to cook through. If you have large pieces, you might want to increase the cooking time a little bit.
How do I know when chicken thighs are done
Poke the center of a chicken thigh with a knife; if the juice comes out clear, it’s done. If the juice has even a slightly pinkish color, let the chicken cook for couple more minutes. I use this method all the time and have never ended up eating raw chicken.
You can also use a more precise method by checking the internal temperature of your chicken with an instant cooking thermometer. For thoroughly cooked chicken, whether it’s chicken breast or chicken thigh, it should be 165F or 73C.
Making creamy mushroom sauce
When the chicken is done, transfer it from the skillet to a plate and set aside. Now, time to make our creamy mushroom sauce! On the same skillet, cook the mushrooms for about 5 minutes or until they reduce in size and start browning. Then add the heavy cream, season with salt and black pepper to taste, and cook for an additional 5-10 mins. When the mushroom sauce is slightly thickened, add the chicken back to the skillet and let it cook without flipping it for another 2 minutes.
Serving ideas
Serve hot, topped with freshly chopped green onions with CREAMY KETO CAULIFLOWER MASH, LOW CARB KETO CAULIFLOWER RICE to complete your perfect keto mushroom chicken dish. Or, if you want something with more carbs on the side, I recommend you try my GARLIC RANCH SAUTEED BROCCOLI AND SWEET POTATOES side dish recipe.
More keto recipes
If chicken meat is your favorite, I have a few more keto chicken recipes for you! Check out these SLOW-COOKED CHIPOTLE CHICKEN DRUMSTICKS, OVEN-BAKED LEMON BUTTER CHICKEN THIGHS RECIPE, and BRINED AND BAKED MUSTARD CHICKEN BREASTS recipes and give them a try; you won’t regret it.
Recipe
Keto chicken thighs recipe with mushroom sauce
Ingredients
- 2.2 lb (1kg) chicken thighs, boneless
- 8 oz (250g) baby bella mushrooms, sliced
- 1 cup (125g) heavy cream
- 4 cloves garlic, chopped
- ½ small onion, diced
- Ground black pepper
- Salt
- Unsalted butter for frying
- Green onions for garnishing, chopped
Instructions
- Season the chicken thighs from both sides with salt and black pepper to taste.
- Heat a large skillet over a medium-high heat and add the butter.
- When the butter has melted, add the onions and garlic and cook until they started browning.
- Place the chicken thighs onto the skillet and fry on each side for 8 minutes or until golden brown.
- When the chicken has a nice, crispy crust on both sides and is no longer pink in the center, transfer it from the skillet to a clean plate and set aside.
- On the same skillet, cook the mushrooms for about 5 minutes or until they reduce in size and started browning. Then add the heavy cream, season with salt and black pepper to taste, and cook for additional 5-10 mins.
- When the mushroom sauce is slightly thickened, add the chicken back to the skillet and let it cook without flipping it for another 2 minutes.
- Serve hot, topped with freshly chopped green onions over a side dish of your choice.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Martin says
I made it and it was amazing! Thank you for the recipe!
Anna says
I'm glad that you liked it! Thank you for your comment.
Marilyn Press says
I just made the chicken & mushroom dish tonight & it was super delish😋❤️
Anna says
Amazing! I'm glad that you liked it!
Lyn Morris says
it was lovely thank you
Anna says
You're welcome, Lyn!
Anne says
Wow, new to the Keto and omg this was truly amazing. I hope that all meals are this good. Thank you for putting this a real game changer.x
Anna says
Thank you for your comment, Anne! You can't imagine how happy I am to hear that you loved my recipe! You can also try my Oven-baked lemon butter chicken thigs recipe; I'm sure you'll like it too.
Amy says
This was delicious. Very light dinner on a hot summer evening. With fresh green beans. Will definitely make this again
Anna says
Amazing! I'm glad you liked it, Amy!
Janet stipo says
Just made this for dinner for my husband and myself. It was beyond outstanding, I would not hesitate to make this for guests. CANNOT believe it only has two carbs.
Anna says
Thank you, Janet!
Tanya says
This was AMAZING and very easy to do.
Anna says
Thank you, Tanya!
Sue says
This was amazing! Soooo good. Thanks for sharing your recipe with us
Anna says
Thank you for your comment, Sue! I'm happy that you like my recipe!
Trish says
Made this meal prep for tomororw nights dinner of course had to try it omg I could drink that sauce. Fabulous recipe can't wait to eat it all up tomorrow
Anna says
Thank you for your comment, Trish! I'm happy to hear that you liked the recipe!
Rebecca says
This is absolutely delicious! I used thighs with the bone and skin
and I added a little frozen spinach and sauteed it with the mushrooms until it was heated and then continued the recipe as written. Absolutely superb! Highly recommend!
Anna says
Thank you for sharing, Rebecca!
Ramona says
So inspired! I made a rosemary chicken thigh and subbed heavy cream with almond milk (I am doing clean keto--no dairy). I am not disappointed. The flavors are superb and this came together flawless! I love a good eat that takes little to no time.
10 out of 10 on this one!
Anna says
Thank you, Ramona!
Nicole says
This recipe is amazing! I have 8 children 11 and under and everyone loved it. I made it with roasted asparagus and cauliflower and an easy caesar salad! I highly recommend this recipe! Definitely going into my rotation! And it was fairly quick and easy.
Anna says
Thank you, Nicole! I'm glad your family liked my recipe 🙂
Sheryl says
Great recipe! Made as directed but something seemed missing. I put in a little Thyme and so much tastier.
William Wessner says
Awesome recipe! I only had half and half available and that worked well. I like to add heat so I sprinkled cayenne to the mushroom sauce at the end. This is a keeper. Thank you!