Chicken Thighs with Mushroom Cream Sauce is the perfect comfort food when you’re in the mood for a full flavored savory dish.
Chicken thighs with mushroom cream sauce has been on the menu for years in my house. Transitioning it to a keto friendly meal was easier than I expected. The only change needed was to switch the flour to xanthan gum. Honestly, I like it even better with the xanthan gum.
This dish offers up moist chicken thighs with a crispy skin, paired with a creamy mushroom sauce. The sauce packs a wallop of flavor, and I’m pretty sure it would taste fantastic over a heaping spoonful of mashed cauliflower. Something I’ll be trying out soon.
Don’t forget to return the chicken to the skillet in later steps. Chicken is not safe to eat until it is 165 degrees Fahrenheit, and I’d hate for you to miss that step in the instructions. Yes, you’ll remove the chicken before it’s reached its final temp, but then you’ll return it to the skillet to finish cooking.
If you don’t have fresh thyme on hand, you can use dried thyme. About 1/4 tsp dried thyme will equal one sprig of fresh thyme. Depending on your preferences you could add anywhere from 1/2 to 1 full teaspoon of dried thyme.
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Heat olive oil over medium high heat. Meanwhile season chicken with salt and pepper, and additional olive oil if desired. When oil is heated add chicken thighs. You should hear a sizzle when you add them to the pan. Allow them to cook for 2 to 3 minutes undisturbed, turn them over when browned and skin is crisp. Cook for an additional 2 to 3 minutes until the other side is browned. Turn heat down to medium low and cover. Cook for 10 minutes, then flip the chicken and cook for an additional 10 minutes or until temperature reads around 140 degrees Fahrenheit. Remove chicken from skillet.
Increase heat to medium. Add butter and onions to the skillet with the pan juices from the chicken thighs. Deglaze the pan and cook until onions are just tender and transparent. Stir in the mushrooms and garlic.
Add remaining ingredients to the skillet and stir to combine. When adding the xanthan gum, make sure to add it slowly while stirring continuously to avoid clumping.
When sauce begins to thicken, gently replace chicken thighs and reduce heat to a simmer. Cover skillet and cook until chicken is 165 degrees Fahrenheit, approximately 10 minutes.
Remove thyme stems from the sauce. Serve chicken with mushroom cream sauce poured over the top. Garnish with additional fresh thyme if desired.
Chicken Thighs with Mushroom Cream Sauce
Amount Per Serving
Calories 390Calories from Fat 270
% Daily Value*
Saturated Fat 16g100%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Vitamin A 550IU11%
Vitamin C 3.3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
If you like this recipe, check out these other recipes for more inspiration