Chicken (Pan-Fried) with Creamy Mushroom Sauce

This one-skillet dish is rich and creamy — a keto-friendly, gluten-free dinner that’s easy to make and full of flavor.

Passive Time: 30 minutes (marinade) | Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

Grocery List

• Chicken thighs: 1.5 lbs
• Mushrooms: 8 oz
• Heavy Cream: 1 cup
• Parmesan Cheese (shredded): 1/2 cup
• Fresh Parsley (optional): 1 Tbsp
• Lemon Juice: 1.5 Tbsp
• Garlic (minced): 6 cloves

Ingredients

For the Chicken & Marinade:

• Chicken: 1.5 lbs
• Olive oil: 2 Tbsp
• Lemon juice: 1.5 Tbsp
• Minced garlic: 4 cloves
• Thyme: 1 tsp
• Rosemary: 1 tsp
• Salt and pepper

For the Creamy Mushroom Sauce:

• Mushrooms: 8 oz
• Heavy cream: 1 cup
• Parmesan cheese (shredded): 1/2 cup
• Olive oil: 1 Tbsp
• Minced garlic: 4 cloves
• Chopped parsley: 1 tsp
• Thyme: 1 tsp
• Rosemary: 1 tsp
• Nutmeg: 1 tsp
• Salt and pepper

Instructions

For the Chicken

1. Pat chicken dry and trim excess fat if desired. Season with lemon juice and salt. Rest 15 minutes.
2. Slice mushrooms and mince garlic (8 cloves total).
3. Combine minced garlic (4 cloves), thyme (1 tsp), rosemary (1 tsp), and pepper. Coat chicken with the rub.
4. Heat olive oil (1-2 Tbsp) in a large skillet over medium-high. Sear chicken in batches until browned and cooked through (~8 minutes per side).
5. Transfer cooked chicken to a plate and keep warm.

For the Creamy Mushroom Sauce

1. In the same pan, add olive oil (1-2 Tbsp) and mushrooms. Season with salt and pepper. Cook until soft (~3 minutes).
2. Stir in minced garlic (4 cloves), parsley (1 tsp), thyme (1 tsp), and rosemary (1 tsp). Sauté until fragrant (~1 minute).
3. Slowly stir in heavy cream (1 cup). Bring to a simmer, then reduce heat. Cook until sauce thickens slightly.
4. Stir in nutmeg (1 tsp) and parmesan (1/2 cup). Continue cooking (~4 minutes) until cheese melts, stirring occasionally.
5. Return chicken to the pan. Taste and adjust seasoning with additional salt and pepper. Serve immediately.