Keto Chicken Tighs with Mushrooms Sauce

I utilized skinless and deboned weakling thighs in this fowl skillet instruction because they are the most flavoursome conception of the cowardly. A boneless volaille serving gives you the same comfortableness of preparation as a deboned weakling tit and little of a assay of drying out. Also, fowl thighs are very lush and sentimental.

Cowardly thighs are tasteful and relatively gaudy, they are perfect for a bloodline party. I copulate boned and skinless doormat thighs. They are so tasty and real sluttish to fix.

Try another recipe :
~ Keto Wendy's Chocolate Frosty
~ Crock Pot Chicken Fajita Soup
~ Keto Broccoli Cheddar Soup
~ Keto Egg Drop Soup

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

1. 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).
2. Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
3. Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
4. 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.

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