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Keto Chicken Thighs With Mushroom Sauce are shown as the featured image, highlighting the creamy sauce and golden-brown chicken.

Easy Keto Chicken Thighs with Mushroom Sauce

These keto chicken thighs are cooked in a creamy, savory mushroom sauce that's both comforting and satisfying. This recipe is easy to make, perfect for a weeknight dinner, and customizable to your liking, making it a delicious and healthy meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Keto
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 pounds chicken thighs, bone-in, skin-on
  • 1 pound mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth, low-sodium
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine optional
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped optional garnish

Equipment

  • Large oven-safe skillet
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Meat thermometer
  • Paper towels
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  3. Heat olive oil and butter in a large, oven-safe skillet over medium-high heat.
  4. Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes per side, until golden brown and crispy. Remove from skillet and set aside.
  5. Add chopped onion to the skillet and cook for 3-5 minutes, until softened.
  6. Add minced garlic and cook for another minute, until fragrant.
  7. Add sliced mushrooms to the skillet and cook for 8-10 minutes, until softened and have released their moisture.
  8. If using, pour dry white wine into the skillet and deglaze the pan, scraping up any browned bits from the bottom.
  9. Add chicken broth and fresh thyme sprigs to the skillet. Bring to a simmer and cook for about 5 minutes, until the sauce has slightly reduced.
  10. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste.
  11. Return the chicken thighs to the skillet, nestling them into the mushroom sauce.
  12. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C).
  13. Remove the skillet from the oven and let the chicken thighs rest for a few minutes before serving.
  14. Garnish with fresh parsley, if desired.
  15. Serve over cauliflower rice, zucchini noodles, or your favorite keto-friendly side dish.

Notes

For extra crispy skin, broil the chicken thighs for a few minutes at the end of cooking. Recipe can be made ahead of time and reheated. Store cooked chicken and sauce in an airtight container in the refrigerator for up to 3 days or freezer for up to 2 months. Experiment with different types of mushrooms, such as portobello or shiitake. For a creamier sauce, add a couple of tablespoons of cream cheese at the end of cooking.