Approved by Michaelangelo Larive, OurCheff
Juicy seared chicken thighs in a garlicky parmesan cream sauce with browned mushrooms and wilted spinach. It’s one skillet, 40 minutes, and about 6 g net carbs a serving (estimated).
10 minPrep
30 minCook
40 minTotal
4 (to 10)Servings
At a glance
- Diet: Keto, Low-carb, Gluten-free, Grain-free
- Estimated per serving: 550 calories, 51 g protein, 7 g carbs (6 g net), 35 g fat
- Equipment: 12-inch heavy skillet (stainless or cast iron), Instant-read thermometer, Tongs, Microplane or fine grater
Step-by-step photos
2Step 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Lay the thighs in smooth-side down and sear without moving them for 5–6 minutes, until deep golden. Flip and cook 4–5 minutes more, until they reach 175°F inside. Move them to a plate.
3Step 3
Lower the heat to medium. Add the butter, then the mushrooms and the remaining ¼ tsp salt. Cook, stirring only occasionally, 6–8 minutes, until the liquid cooks off and the mushrooms brown.
5Step 5
Lower the heat to medium-low. Stir in the cream and bring it to a gentle simmer for 2–3 minutes, until it lightly coats a spoon. Stir in the parmesan a handful at a time until smooth.
6Step 6
Add the spinach and stir until just wilted, about 1 minute. Stir in the lemon juice, then taste and adjust the salt.
The full ingredient list and every step are in the recipe card below.
Chef tips
- Dry chicken plus a hot pan plus not moving it = a real crust. If the thighs stick, they’re not ready to flip.
- Brown the mushrooms in a single layer before adding garlic. Crowded mushrooms steam and turn gray.
- Add parmesan off a hard boil. Boiling cheese sauces can turn grainy or oily.
- Serve with cauliflower mash, zucchini noodles, or roasted green beans to keep it keto.
Substitutions
- Dairy-free: Use full-fat coconut milk instead of cream, olive oil instead of butter, and 2 tbsp nutritional yeast instead of parmesan. The flavor shifts slightly toward coconut.
- Chicken breasts: Pound to an even ¾ inch and sear 4–5 minutes per side to 165°F. Breasts dry out faster, so pull them promptly.
- Mushrooms: Sliced white button mushrooms work. Add a handful of sun-dried tomatoes for a ‘Tuscan’ version (adds about 2 g net carbs per serving).
Storage and reheating
Refrigerate in an airtight container up to 4 days. Reheat gently in a covered skillet over medium-low with a splash of broth, or in the microwave at 50% power. Cream sauces can separate if boiled. Freezing isn’t recommended because the sauce turns grainy on thawing.
Creamy Garlic Mushroom Chicken Thighs
Ingredients
Equipment
Method
- Pat the chicken thighs very dry and season both sides with ½ tsp of the salt and the pepper. Let them sit while the pan heats.
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Lay the thighs in smooth-side down and sear without moving them for 5–6 minutes, until deep golden. Flip and cook 4–5 minutes more, until they reach 175°F inside. Move them to a plate.
- Lower the heat to medium. Add the butter, then the mushrooms and the remaining ¼ tsp salt. Cook, stirring only occasionally, 6–8 minutes, until the liquid cooks off and the mushrooms brown.
- Add the garlic and thyme and stir for 30 seconds, until fragrant. Pour in the broth and scrape up the browned bits. Simmer 2 minutes, until reduced by about half.
- Lower the heat to medium-low. Stir in the cream and bring it to a gentle simmer for 2–3 minutes, until it lightly coats a spoon. Stir in the parmesan a handful at a time until smooth.
- Add the spinach and stir until just wilted, about 1 minute. Stir in the lemon juice, then taste and adjust the salt.
- Return the chicken and any resting juices to the pan and spoon the sauce over. Simmer 1–2 minutes to rewarm and serve.
Notes
- Dry chicken plus a hot pan plus not moving it = a real crust. If the thighs stick, they’re not ready to flip.
- Brown the mushrooms in a single layer before adding garlic. Crowded mushrooms steam and turn gray.
- Add parmesan off a hard boil. Boiling cheese sauces can turn grainy or oily.
- Serve with cauliflower mash, zucchini noodles, or roasted green beans to keep it keto.
- Dairy-free: Use full-fat coconut milk instead of cream, olive oil instead of butter, and 2 tbsp nutritional yeast instead of parmesan. The flavor shifts slightly toward coconut.
- Chicken breasts: Pound to an even ¾ inch and sear 4–5 minutes per side to 165°F. Breasts dry out faster, so pull them promptly.
- Mushrooms: Sliced white button mushrooms work. Add a handful of sun-dried tomatoes for a ‘Tuscan’ version (adds about 2 g net carbs per serving).
FAQs
Is this recipe keto?
Yes. Each serving has about 6 g net carbs (estimated), mostly from the mushrooms, parmesan, cream and garlic.
Can I use bone-in, skin-on thighs?
Yes. Sear them skin-side down 8–10 minutes until crisp, then finish in a 400°F oven to 175°F (15–20 minutes) while you make the sauce. Nutrition will be higher.
Why did my sauce split?
It boiled too hard after the cheese went in, or the cheese was pre-shredded. Lower the heat, whisk in a splash of cream, and it usually comes back together.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
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