KETO CHICKEN THIGHS WITH CREAMY 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.

This formula gets ordinary on my weeknight menu. Around here chicken shows up on the supper table. My family never becomes weary of chicken. To come clean with you, it gets somewhat exhausting for me inevitably to cook it again and again.

So I’m continually searching for new plans of barbecued chicken, heated chicken, sautéed chicken… Make it once and see for yourself.I utilized skinless and boneless chicken thighs in this chicken skillet formula since they are the most delightful piece of the chicken. A boneless chicken thigh gives you a similar simplicity of cooking as a boneless chicken bosom and to a lesser extent a possibility of drying out. Moreover, chicken thighs are exceptionally succulent and delicate.

Chicken thighs are scrumptious and moderately modest, they are ideal for a family supper. I love boneless and skinless chicken thighs. They are so delicious and truly simple to cook!

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.

INGREDIENTS

Chicken Thighs

• 750 g boneless skinless chicken thighs around 5-6 fillets
• 1 fresh lemon juice
• 2 garlic cloves minced
• 1 tsp dried thyme
• 1 tsp Rosemary
• 1 tsp Salt
• 1/2 tsp cracked black pepper
• 2 tbsp olive oil

Creamy Mushrooms Sauce

• 1 tbsp olive oil
• 250 g sliced fresh mushrooms
• 2 garlic cloves minced
• 1 tsp fresh parsley chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup Heavy Cream
• 1 tsp nutmeg
• salt and black pepper
• 1/2 cup fresh parmesan cheese shredded.

INSTRUCTIONS

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.