Keto Chicken Tighs with Mushrooms Sauce

Wednesday, October 30, 2019 : October 30, 2019

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



Keto Chicken Tighs with Mushrooms Sauce , .


4,9 ★★★★★ | These boneless and skinless chicken thighs with mushrooms sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet.

Total Time: 30 Minutes,Servings: 4 Servings



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



Instructions :
  • Chicken Thighs
  • 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.
  • Combine the garlic cloves, thyme, rosemary, and pepper.
  • Coat the chicken evenly with the combined seasoning.
  • 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).
  • Transfer to a plate; set aside and keep warm.
  • Creamy Mushrooms Sauce
  • 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).
  • Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  • Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
  • 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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