Creamy Mushroom Thyme Chicken Skillet
This creamy mushroom thyme chicken skillet is a one-pan keto-friendly dinner packed with earthy mushrooms, tender chicken, and a luscious thyme-infused cream sauce.
Equipment
- Skillet
- Knife
- Cutting board
Ingredients
Main Ingredients
- 4 pieces boneless chicken thighs
- 2 tbsp olive oil
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1/2 cup chicken broth low sodium
- 1/2 cup heavy cream
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper. Sear in the skillet for 5–6 minutes per side, until golden brown. Remove and set aside.
- Add sliced mushrooms to the skillet and sauté for 5 minutes until tender.
- Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
- Pour in chicken broth and simmer for 2 minutes to deglaze the pan.
- Add heavy cream and return chicken to the pan. Simmer uncovered for 10 minutes until sauce thickens slightly and chicken is cooked through.
- Serve warm, garnished with extra thyme if desired.
Notes
This dish pairs well with cauliflower mash or zucchini noodles. Store leftovers in the fridge for up to 3 days.