Keto Chicken Thighs with Mushroom Sauce

Chicken Thighs with Mushroom Sauce is one of the my best favorite dish to maintain my Keto diet now. With this dish, I can eat for any meal for whole day. It is not only delicious but also nutritious for each my portion.

The perfect combination between main two ingredients that make great Keto chicken dish that you might never try before.   

Keto Chicken Thighs With Mushroom Sauce

First step you rub chicken thighs with a mixture of black pepper, dried rosemary, and thyme. And then, you put them into your skillet which is hot ahead. When chicken things hit the pan they sear up and create a nice crust.

Next step, you let 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!

They are incredibly easy to make with simple ingredients and detailed instructions, minimal steps, and a quick prep of about 30 minutes or less! It’s also one of the best ways to keep your healthy weight loss on track.

You will not have to worry about the carb count because you can control it per serving.

If you’re ready to start meal prepping, check out our guide here!

Never get bored with chicken again with this recipes. Let’s check and enjoy it with me.

Keto Chicken Thighs with Mushroom Sauce

Recipe by Maria VergaraCourse: Keto, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Chicken Thighs with Mushroom Sauce is one of the my best favorite dish to maintain my Keto diet now. With this dish, I can eat for any meal for whole day


  • Chicken Things
  • 750g boneless skinless chicken thighs around 5-6 fillets

  • 2 tbsp olive oil

  • 2 garlic cloves minced

  • 1 tsp Rosemary

  • 1 tsp Salt

  • 1 tsp dried thyme

  • 1 fresh lemon juice

  • 1/2 tsp cracked black pepper

  • Creamy Mushrooms Sauce
  • 250 g sliced fresh mushrooms

  • 2 garlic cloves minced

  • 1 tbsp olive oil

  • salt and black pepper

  • 1 tsp dried thyme

  • 1 cup Heavy Cream

  • 1 tsp fresh parsley chopped

  • 1 tsp dried rosemary

  • 1 tsp nutmeg

  • 1/2 cup fresh parmesan cheese shredded


  • Chicken Thighs
  • Dry chicken thighs 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.
  • In a bowl, combine the garlic cloves, thyme, rosemary, and pepper.
  • Blend 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 center (about 8 minutes each side, depending on thickness).
  • Taking it out to a plate; set aside and keep warm.
  • Creamy Mushrooms Sauce
  • Put the olive oil and add the mushrooms on the same pan or skillet. 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 well in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Continuing 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 under your taste. Garnish with fresh parsley and parmesan cheese.
  • Finally, serve immediately on your dinning table.
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