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 recipe becomes regular on my weeknight menu. Around here chicken makes a regular appearance on the dinner table. My family never gets tired of chicken. To tell you the truth, it gets a little boring for me after a while to cook it over and over.
So I’m always looking for new recipes of grilled chicken, baked chicken, sautéed chicken… Make it once and see for yourself.
I used skinless and boneless chicken thighs in this chicken skillet recipe because they are the most flavorful part of the chicken. A boneless chicken thigh gives you the same ease of cooking as a boneless chicken breast and less of a chance of drying out. Besides, chicken thighs are very juicy and tender.
Chicken thighs are tasty and relatively cheap, they are perfect for a family dinner. I love boneless and skinless chicken thighs. They are so tasty and really easy to cook!
HOW TO MAKE THESE CREAMY CHICKEN THIGHS?
Season the boneless and skinless chicken thighs with lemon and salt.
Rub them with a mixture of black pepper, dried rosemary, and thyme.
Make sure your skillet is HOT. So as soon as those thighs hit the pan they sear up and create a nice crust.
Once the chicken thighs are cooked through, remove them from the pan and start this irresistible Creamy Mushroom Sauce in the same skillet the thighs were cooked in so you can scrape off all that goodness… it’s all about adding layers of flavor!
If you’re wondering what to serve with this chicken my recommendation would be mashed cauliflower. As for roasted vegetables? Anything goes, my friends! In fact, I go crazy with the veggies! Zucchini noodles, however, are particularly delicious.
Creamy Mushrooms Sauce
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.
Combine the garlic cloves, thyme, rosemary, and pepper.
Coat the chicken evenly with the combined seasoning.
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).
Transfer to a plate; set aside and keep warm.
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).
Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
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.
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.
Amount Per Serving
Calories: 558 | Total Fat: 63% | Cholesterol: 85% | Total Carbohydrates: 3% | Dietary Fiber: 5% | Protein: 81%