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Chicken Thighs with Mushroom Sauce (Keto, Low-Carb)

Laurie Cromie
Calories 346 kcal


Chicken Thighs:

  • 6 chicken thighs bone in, skin on
  • Sea salt and ground black pepper to taste
  • 2 Tbsp olive oil

Mushroom Sauce:

  • 1 Tbsp butter
  • 2 cloves garlic minced
  • 16 oz. cremini mushrooms aka "baby bellas", sliced
  • 1 cup heavy whipping cream
  • 1/2 cup water
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 400 F degrees.
  • In the meantime preheat a large skillet over medium-high heat. Add olive oil.
  • Generously salt and pepper both sides of each chicken thigh.
  • Using three at a time, place them in the preheated skillet, skin side down. Allow to sear for 2-3 minutes, then turn and allow the other side to sear another 2-3 minutes.
  • After searing the first three, place them in a baking dish (around 9"X11" or bigger), skin side up. Sear the final three and place them in the baking dish as well.
  • Bake in the oven for 30 minutes, or until no longer pink inside.

Mushroom Sauce:

  • As the chicken thighs are baking, reduce skillet heat to medium.
  • Add to the skillet butter, garlic, and mushrooms. Using a wooden spoon, sautee until garlic and mushrooms have softened, about 5 minutes. Use the wooden spoon to scrape any drippings from the surface of the pan to make sure it gets incorporated into the mushroom sauce.
  • Add heavy whipping cream, water, thyme, basil, salt, and pepper.
  • Let sauce come up to a simmer, and stirring often, allow it to simmer until the sauce has reduced and has thickened, about 15 minutes.
  • Pour mushroom sauce over chicken thighs before serving.


Serving: 6gCalories: 346kcalCarbohydrates: 3gProtein: 17gFat: 30g
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