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Prep time: 15 min
Cook time: 15 min
Servings: 4
1 - 100 gram
Keto friendly
Serve with Cauliflower rice
Ingredients
750 grams boneless skinless chicken thighs
1 tbsp fresh lemon juice
2 tbsp garlic cloves, minced
1 tsp dried thyme
1 tsp rosemary
1 tsp salt
1/2 tsp cracked black pepper
2 tbsp olive oil
250 grams sliced fresh mushrooms
2 garlic cloves, minced
1 tbsp fresh parsley (chopped)
1 tbsp dried thyme
1 tbsp dried rosemary
1 cup half and half cream
1 tsp nutmeg
salt and black pepper
1/2 cup fresh parmesan cheese (shredded)
Directions
Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt.
Let it absorb the lemon juice for 15 minutes.
Combine the garlic cloves, thyme, rosemary, and pepper.
Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness).
Transfer to a plate; set aside and keep warm.
Creamy Mushrooms Sauce
On the same pan or skillet, put the olive oil and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
Add the garlic, parsley, thyme and rosemary; saut until fragrant (about 1 minute).
Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.
Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste.
Garnish with fresh parsley and parmesan cheese.
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