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.
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Amount Per Serving
Calories: 558 | Total Fat: 41g-63% | Cholesterol: 254mg-85% | Total Carbohydrates: 8g-3% | Dietary Fiber: 1g-5% | Protein: 41g-81%
Looking for more Keto Chicken Recipes? I have a great collection on my blog:
This recipe was awesome! The flavor was outstanding. My husband and I devoured it. I made it exactly as listed, except I doubled it I love leftovers. I made it a couple of weeks ago. I came back on to make again, however I am going to use venison steaks with the mushrooms sauce. I will let everyone know how it turns out!!
I Made this tonight, it was absolutely delicious! Better than I’ve had in Italian Restaurants!!! Definitely going to become a regular on our menu!
Instead of heavy cream do you think I could use cream of mushroom soup?
I don’t recommend using soup. If you don’t like cream, you can use sour cream or Greek Yogurt.
Off the hook recipe. Left overs was even better. Thanks for sharing.
This looks lovely! Can’t wait to try it!