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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
- 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.
- Combine the garlic cloves, thyme, rosemary, and pepper.
- Coat 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 centre (about 8 minutes each side, depending on thickness).
- 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.
This article comes from a recipe written here.
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