The sauce thickens on its own, no flour needed.
Heavy cream and parmesan reduce down to a sauce that coats a spoon without any cornstarch or flour added to the pan. The mushrooms release their own liquid as they cook, which is part of what the broth is there to balance out before the cream goes in. Searing the chicken skin-side down first is what gets it crisp. Simmering it in the sauce afterward is what keeps it from drying out.
Keto Chicken Thighs with Creamy Mushroom Sauce
Seared chicken thighs in a rich parmesan mushroom cream sauce.
Ingredients
- 6 piece bone-in, skin-on chicken thighs, patted dry
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp avocado oil, or butter, for searing
- 2 tbsp butter, for sautéing mushrooms
- 3 cloves garlic, minced
- 250 g cremini or button mushrooms, sliced
- 1 cup heavy cream, full fat
- 0.5 cup chicken broth
- 0.25 cup parmesan, freshly grated
Instructions
- 1
Pat the chicken thighs dry with paper towels, then season with salt, pepper and Italian seasoning.
- 2
Heat the avocado oil or butter in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 6–7 minutes, until golden and crispy. Flip and cook for another 5–6 minutes, then remove and set aside.
- 3
In the same pan, melt the butter, add the garlic and cook for about 30 seconds until fragrant.
- 4
Add the mushrooms and cook until softened and lightly browned.
- 5
Pour in the chicken broth and simmer for 3–4 minutes to reduce slightly.
- 6
Stir in the heavy cream and parmesan, then simmer until the sauce thickens.
- 7
Return the chicken to the pan, spoon the sauce over the top, and simmer for 5–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) or higher.
Nutrition per serving
Net carbs here means total carbohydrate (8g) minus fiber (1g). Also per serving: 4g sugar, 348mg cholesterol, 1344mg sodium.
Nutrition is calculated from ingredient data and will vary with brands, sizes and how much sauce ends up on the plate. Treat it as close, not exact.
Sodium note. This one runs higher in sodium thanks to the salted broth and parmesan, so it's worth watching if you're keeping an eye on your daily intake.
Chicken swaps. Bone-in, skin-on thighs give the best sear and stay juicy in the sauce. Boneless thighs work too, just check them a few minutes earlier since they cook faster.
Mushroom swaps. Cremini and button mushrooms work interchangeably here. Sliced portobello adds a deeper flavor if you have it on hand.
Batch note. Keeps in an airtight container in the fridge for up to 3 days. Reheat gently on the stove so the sauce doesn't split.
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