Chicken Thighs with Creamy Rosemary Mushrooms

Chicken Thighs with Creamy Rosemary Mushrooms are crispy chicken thighs topped with mushrooms in a creamy sauce! Low carb, delicious, and ready in about 30 minutes!

This chicken was amazing.

As a rule, chicken thighs are the only part of the chicken I’ll eat.

I don’t know, it’s just what I do.

So yeah, the thighs are just seasoned with salt and pepper and then seared until browned and amazing and then you just put them in the oven for about 15 minutes.

While that’s going, you cook some mushrooms and then throw in some rosemary and some cream (you can totally do canned full fat coconut milk if you’re doing paleo) and that’s it.

One of my favorite things about low carb/gluten free/paleo/keto/whatever is how simple everything is. Meat, veggies, a splash of cream and you’re done.

Super quick and super delicious. I made some mashed cauliflower to serve with it and put some of the mushrooms and sauce on top and I highly recommend that you do the same.

How Long Is It Good For?

This chicken is good for up to 3 days. Make sure to store it in the fridge in an airtight container.

You can reheat in the microwave. If the sauce it too thick, some water or chicken broth will help to get it back to it’s original consistency.

More Healthy Chicken Recipes

• Chicken Fajitas
• Chicken Lettuce Wraps

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Yield: 4 servings

Chicken Thighs with Creamy Rosemary Mushrooms

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Chicken Thighs with Creamy Rosemary Mushrooms - crispy chicken thighs topped with mushrooms in a creamy sauce! Low carb, delicious, and ready in about 30 minutes!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• salt and pepper
• 2 tablespoons avocado oil

For the creamy mushrooms:

• 2 tablespoons salted butter
• 8 ounces cremini or button mushrooms, sliced
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup heavy cream

Instructions

1. Preheat oven to 375F. Pay the chicken dry and season liberally with salt and pepper.
2. In a large skillet over medium heat, heat the oil until shimmering. Add the chicken, skin side down. Cook undisturbed for 5 to 7 minutes, until the skin is golden and crisp. Flip over and cook for anohter 4 minutes.
3. Transfer the chicken to a baking dish and place in the oven. Bake for 15 minutes or until the internal temperature reaches 165F.
4. While the chicken is baking, prepare the mushrooms. Melt the butter in the hot skillet. Add the mushrooms and saute until golden brown, about 5 minutes. Add the rosemary, garlic, salt, and pepper and cook for 1 more minute. Stir in the cream and simmer until thickened.
5. Add the chicken and any accumulated juices back to the pan. Spoon the mushrooms and sauce over the thighs as you serve them.

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• 
  8-inch Cast Iron Skillet

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 74mgSodium: 446mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 10g

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