Keto Garlic Mushroom Chicken Thighs

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Keto Garlic Mushroom Chicken Thighs
Ingredients
  1.  8 bone-in, skin-on chicken thighs
  2.  1 tsp salt
  3.  ½ tsp black pepper
  4.  1 tsp paprika
  5.  2 tbsp olive oil or avocado oil
  6.  2 tbsp butter
  7.  8 oz (225 g) mushrooms, sliced
  8.  4 cloves garlic, minced
  9.  1 cup (240 ml) heavy cream
  10.  ½ cup (50 g) grated Parmesan cheese
  11.  1 tsp dried thyme (or 1 tbsp fresh thyme)
  12.  1 tbsp fresh parsley, chopped
Instructions
       1. Season the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Brown the Chicken
i.    Heat the oil in a large oven-safe skillet over medium-high heat.
ii.   Place the chicken skin-side down and cook for 5–7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes.
iii.  Remove the chicken and set aside.
3. Cook the Mushrooms
i.    Reduce heat to medium.
ii.   Add butter to the skillet. Add the mushrooms and cook for about 5 minutes until browned and their moisture has evaporated.
iii.  Stir in the garlic and cook for 30 seconds.
4. Make the Cream Sauce
⦁     Pour in the heavy cream and add Parmesan cheese and thyme.
⦁     Stir until the cheese melts and the sauce begins to thicken, about 2–3 minutes.
5. Finish in the Oven
1.    Preheat oven to 400°F (200°C).
2.    Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
3.    Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve
Sprinkle with fresh parsley and serve immediately.
Keto Side Dishes
Roasted broccoli
Cauliflower mash
Garlic green beans
Zucchini noodles
Simple green salad
Approximate Nutrition (per serving)
Calories: 550
Fat: 40g
Protein: 42g
Net Carbs: 5g
This recipe is rich, creamy, and very keto-friendly while keeping carbohydrates low.

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