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keto chicken thighs with mushrooms sauce 2026 04 18 145306 683x1024 1

Keto Chicken Thighs with Mushroom Sauce

A delicious and hearty keto-friendly dish featuring tender chicken thighs in a creamy mushroom sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 580
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 750 g boneless skinless chicken thighs (around 5-6 fillets)
  • 1 fresh lemon juice
  • 2 cloves garlic (minced)
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil for chicken
Mushroom Sauce
  • 1 tbsp olive oil for mushrooms
  • 250 g sliced fresh mushrooms
  • 2 cloves garlic (minced)
  • 1 tsp fresh parsley (chopped)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup heavy cream
  • 1 tsp nutmeg
  • 1/2 cup fresh parmesan cheese (shredded)

Method
 

Preparation
  1. Pat chicken thighs dry with a paper towel and trim off excess fat. Season the chicken thighs with lemon juice and salt. Let it absorb the lemon juice for 15 minutes.
  2. Combine the minced garlic, dried thyme, rosemary, and cracked black pepper. Coat the chicken evenly with the combined seasoning.
Cooking Chicken
  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Sear the chicken thighs in batches until browned on each side and no longer pink in the center, about 8 minutes on each side. Transfer to a plate, set aside, and keep warm.
Making Mushroom Sauce
  1. In the same pan, add 1 tablespoon of olive oil and then the sliced mushrooms. Season with salt and pepper and cook until soft, about 3 minutes.
  2. Add the minced garlic, fresh parsley, dried thyme, and rosemary; sauté until fragrant, about 1 minute.
  3. Stir in the heavy cream and bring to a simmer. Reduce heat and continue cooking until the sauce has thickened slightly. Then add nutmeg. Stir in the parmesan cheese and allow it to melt into the sauce for about 4 minutes, stirring occasionally.
  4. Return the chicken to the pan. Taste test and season with salt and pepper to your liking. Garnish with fresh parsley and parmesan cheese. Serve immediately.

Notes

To store the leftovers, place the chicken and sauce in an airtight container and refrigerate. It can last for about 3 to 4 days in the fridge. Reheat on low heat or in the microwave.