Description
A low-carb recipe for chicken thighs cooked in a rich, creamy mushroom gravy.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sliced mushrooms
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
Instructions
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken thighs, skin-side down, until the skin is brown and crisp, about 6-8 minutes.
- Flip the chicken and cook for another 5 minutes. Remove chicken from the skillet and set aside.
- Add the mushrooms to the same skillet and cook until softened, about 3 minutes.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and Dijon mustard. Bring the sauce to a simmer.
- Return the chicken thighs to the skillet. Sprinkle with dried thyme.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Remove the lid for the last 5 minutes if you want the sauce thicker. Serve the chicken with the smothered sauce.
Notes
- You can use boneless, skinless thighs, but adjust the cooking time down by about 5-7 minutes.
- For extra flavor, add 1/4 cup of finely chopped onion with the mushrooms.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 450
- Sugar: 1
- Sodium: 450
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
- Cholesterol: 120
Keywords: Keto, Smothered Chicken, Chicken Thighs, Low Carb, Mushroom Gravy, Creamy Chicken