Keto Chicken Tighs with Mushrooms Sauce

These boneless and skinless chicken thighs with mushrooms sauce is a basic, fast and keto recipe that is delightfully smooth, and all made in one skillet.

This recipe winds up standard on my weeknight menu. Around here chicken appears on the dinner table. My family never ends up tired of chicken. To uncover to you reality, it gets a touch of debilitating for me unavoidably to cook it over and over.

In the event that you're considering what to give this chicken my proposition would be squashed cauliflower. Regarding cooked vegetables? Anything goes, my colleagues! Surely, I run crazy with the veggies! Zucchini noodles, in any case, are particularly magnificent.

INGREDIENTS :
Chicken Thighs :

• 750 g boneless skinless chicken thighs around 5-6 fillets
• 1 fresh lemon juice
• 2 garlic cloves minced
• 1 tsp dried thyme
• 1 tsp Rosemary
• 1 tsp Salt
• 1/2 tsp cracked black pepper
• 2 tbsp olive oil

Creamy Mushrooms Sauce :

• 1 tbsp olive oil
• 250 g sliced fresh mushrooms
• 2 garlic cloves minced
• 1 tsp fresh parsley chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup Heavy Cream
• 1 tsp nutmeg
• salt and black pepper
• 1/2 cup fresh parmesan cheese shredded
• These boneless and skinless chicken thighs with mushroom sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet.

INSTRUCTIONS :

Chicken Thighs :

1. 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.
2. Combine the garlic cloves, thyme, rosemary, and pepper.
3. Coat the chicken evenly with the combined seasoning.
4. 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).
5. Transfer to a plate; set aside and keep warm.

Creamy Mushrooms Sauce :

• 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.