Chicken Thighs with Creamy Rosemary Mushrooms

from The Everyday Ketogenic Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream


  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.