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These boneless and skinless chicken thighs with mushrooms sauce is an easy, brief and keto recipe that´s deliciously creamy, and all made in one skillet.

This recipe turns into everyday on my weeknight menu. Around here bird makes a normal look at the dinner table. My family never receives bored with bird. To inform you the reality, it receives a little uninteresting for me after a while to prepare dinner it time and again.

So I’m usually looking for new recipes of grilled bird, baked fowl, sautéed chook… Make it as soon as and see for your self.

I used skinless and boneless hen thighs in this bird skillet recipe due to the fact they are the maximum flavorful part of the hen. A boneless chook thigh offers you the equal ease of cooking as a boneless fowl breast and much less of a threat of drying out. Besides, bird thighs are very juicy and soft.

Chicken thighs are tasty and comparatively cheap, they’re best for a own family dinner. I love boneless and skinless fowl thighs. They are so tasty and definitely easy to cook!

Season the boneless and skinless fowl thighs with lemon and salt.

Rub them with a combination of black pepper, dried rosemary, and thyme.

Make certain your skillet is HOT. So as quickly as those thighs hit the pan they sear up and create a pleasant crust.

Once the fowl thighs are cooked thru, remove them from the pan and begin this impossible to resist Creamy Mushroom Sauce in the identical skillet the thighs have been cooked in so that you can scrape off all that goodness… it’s all approximately including layers of taste!

If you’re questioning what to serve with this fowl my recommendation would be mashed cauliflower. As for roasted vegetables? Anything is going, my pals! In reality, I pass crazy with the greens! Zucchini noodles, but, are specifically scrumptious.


Chicken Thighs

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

Creamy Mushrooms Sauce

1 tsp dried rosemary
250 g sliced fresh mushrooms
2 garlic cloves minced
1 tbsp olive oil
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.
1 tsp fresh parsley chopped
1 tsp dried thyme
1/2 cup fresh parmesan cheese shredded
1 cup Heavy Cream
1 tsp nutmeg
salt and black pepper


Chicken Thighs
Pat fowl thighs dry with paper towel and trim off excess fat. Season the fowl thighs with lemon juice salt. Let it soak up the lemon juice for 15 mins.
Combine the garlic cloves, thyme, rosemary, and pepper.
Coat the hen lightly with the mixed seasoning.
Heat 1 tablespoon of oil a big pan or skillet over medium-high warmness and sear chook thighs in batches until browned on every facet and now not purple in centre (about eight minutes each side, relying on thickness).
Transfer to a plate; set aside and preserve heat.

Creamy Mushrooms Sauce

On the same pan or skillet, placed the olive oil and upload the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
Add the garlic, parsley, thyme and rosemary; sauté till fragrant (approximately 1 minute).
Stir in heavy cream, carry to a simmer, then lessen warmth and continue cooking till sauce has thickened barely. Add nutmeg. Stir inside the parmesan cheese and permit it to melt via the sauce for a in addition 4 minutes, even as every so often stirring.
Return hen to the pan. Taste take a look at and season with salt and pepper on your taste. Garnish with fresh parsley and parmesan cheese. Serve right away.