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Keto Chicken Thighs with Creamy Mushroom Sauce offers a rich and satisfying low-carb dinner. Tender, lemon-garlic seasoned chicken thighs are topped with a creamy mushroom sauce made with fresh herbs, heavy cream, and Parmesan cheese, making it a perfect dish for a keto lifestyle.
750 g boneless, skinless chicken thighs (about 5–6 fillets)
Juice of 1 fresh lemon
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp cracked black pepper
2 Tbsp olive oil
1 Tbsp olive oil (for the sauce)
250 g fresh mushrooms, sliced
2 garlic cloves, minced (for the sauce)
1 tsp fresh parsley, chopped
1 tsp dried thyme (for the sauce)
1 tsp dried rosemary (for the sauce)
1 cup heavy cream
1 tsp nutmeg
Salt and black pepper, to taste (for the sauce)
½ cup fresh Parmesan cheese, shredded
Chicken thighs are ideal for this recipe as they stay moist and tender in the creamy sauce.
You can substitute chicken breasts, but be sure to reduce cooking time.
For a dairy-free version, use coconut cream and a dairy-free Parmesan alternative.
Feel free to add spinach or other leafy greens to the sauce for extra nutrients.