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  • fromjudyskitchen

Creamy Mushroom Chicken Thighs

With a busy work schedule and my wedding coming up, it's been really hard to find time to cook anything fun or interesting. Lately, I've just been throwing random proteins in the oven and microwaving bags of vegetables for dinner. (Kind of sad, I know). Tonight, I decided to put slightly more effort - all while attempting to be "semi-keto." Keto, as most of you know, is eating a high fat, adequate protein, low carb diet. "Semi keto" is a term I made up that basically means I follow this diet when I feel like it (aka on weekends when I can). The beauty in this is that I get to eat all the cheese and cream I want! While I think keto does help with weight loss, I don't think it's sustainable for the rest of one's life (though I'm sure a lot of keto followers would fight me on this). I firmly believe in moderation. Tonight, I just believe in cheese and cream...

Creamy Mushroom Chicken Thighs

Prep Time: 5 min

Cook Time: 20 min

Yields: 2 serving


  • 3-4 chicken thighs (boneless, skin on)

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1/4 tsp dried herbs (e.g. thyme, rosemary)

  • 4 oz mushrooms (sliced)

  • 1/2 cup heavy cream

  • 1/8 cup chicken broth

  • 2 tbsp parmesan cheese (grated)

  • Salt

  • Pepper

  • Garlic powder

  • Parsley (minced, for garnish)


  • Evenly season chicken with salt, pepper, and garlic powder.

  • In a large cast iron or pan, heat up olive oil over medium high heat. Place chicken thighs (skin side down) onto the pan. Let sit for about 3-4 minutes until the skin is browned and crispy. Carefully flip the chicken thighs, and let set for another 3-4 minutes. Transfer chicken to a plate to cool.

  • In the same pan, lower heat to medium low. Add unsalted butter, dried herbs, and mushrooms. Sauté until mushrooms are browned. Add heavy cream, chicken broth, and parmesan cheese. Mix evenly together and lower to low heat. Add back chicken thighs (skin facing up). Cover pan and let simmer for about 8 minutes (or until chicken is at least 165 degrees F). Garnish with parsley and serve warm.

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