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Cast iron skillet of seared chicken thighs in creamy garlic parmesan sauce with mushrooms and spinach
Michaelangelo Larive, OurCheff

Creamy Garlic Mushroom Chicken Thighs

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).
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs about 8 thighs
  • 3/4 tsp fine sea salt divided
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
Sauce
  • 1 tbsp butter
  • 8 oz cremini mushrooms sliced ¼ inch thick
  • 4 garlic cloves minced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup finely grated parmesan about 1½ oz; grate it yourself
  • 1 tsp fresh thyme leaves or ¼ tsp dried
  • 2 cups baby spinach packed
  • 1 tbsp lemon juice

Equipment

  • 12-inch heavy skillet (stainless or cast iron)
  • Instant-read thermometer
  • Tongs
  • Microplane or fine grater

Method
 

  1. 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.
  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.
    Boneless chicken thighs searing golden brown in a cast iron skillet
  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.
    Sliced cremini mushrooms cooking in butter in a cast iron skillet
  4. 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.
  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.
    Creamy garlic parmesan sauce with browned mushrooms simmering in a skillet
  6. Add the spinach and stir until just wilted, about 1 minute. Stir in the lemon juice, then taste and adjust the salt.
    Baby spinach wilted into the creamy mushroom sauce
  7. Return the chicken and any resting juices to the pan and spoon the sauce over. Simmer 1–2 minutes to rewarm and serve.

Notes

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 & 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.
Net carbs: about 6 g per serving (total carbs minus fiber). Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.