This Keto Creamy Chicken Thighs with Mushroom Sauce recipe is a quick weeknight meal that is perfect for those nights when you’re busy or simply not in the mood to slave over a hot stove. Who doesn’t love some creamy chicken thighs? Even though it’s a quick meal, it is divine, nutritious and your whole family will love it.

Keto Creamy Chicken Thighs

Hot tip, if you forget to take your chicken thighs out of the freezer and need a quick meal, throw these ingredients in your Instant Pot or Ninja Foodi and still chow down in a jiffy! No hot stove necessary!

To make this delicious week-night favorite, you’ll need:

3 T. unsalted butter, divided
2 lbs. bone-in chicken thighs
1 t. garlic powder
Sea salt and black pepper, to taste
8 oz. baby Portobello mushrooms, sliced
¾ c. chicken broth
¼ c. heavy cream
6 oz. cream cheese, cut into chunks
2 T. fresh parsley, chopped

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Keto Creamy Chicken Thighs

This entire savory keto entree comes together in under an hour for the perfect addicting weeknight meal.

Print Pin Rate

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 754kcal

Author: Iva Ursano

Ingredients

3 T. unsalted butter divided
2 lbs. bone-in chicken thighs
1 t. garlic powder
Sea salt and black pepper to taste
8 oz. baby Portobello mushrooms sliced
¾ c. chicken broth
¼ c. heavy cream
6 oz. cream cheese cut into chunks
2 T. fresh parsley chopped

Instructions

Melt two tablespoons butter in a large, high-sided skillet over medium heat. Season chicken thighs with garlic powder, salt, and black pepper, to taste, and add to the hot skillet.
Brown the chicken thighs on each side, approximately 3-4 minutes per side. The chicken should release easily from the bottom of the skillet when ready.
Transfer chicken to a platter and add the remaining butter to the skillet.
Add the sliced Portobello mushrooms and sauté, stirring occasionally, until the mushrooms develop some color and start to release their liquids, approximately 4-5 minutes.
Pour the chicken broth into the skillet and gently scrape up the brown bits from the bottom. Return the chicken thighs and juices that collected on the platter to the skillet.
Reduce heat to medium-low and cover. Simmer until the chicken is cooked through, approximately 25-30 minutes. Remove pan from heat and transfer the chicken to a platter. Cover and keep warm.
To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it before adding it to the pan. Add the cream cheese to the skillet and stir until it is thoroughly melted and incorporated into the sauce. Taste and adjust seasonings, as desired.
To serve, spoon some of the pan sauce and mushrooms over each chicken thigh and sprinkle with some fresh parsley if desired. Serve immediately with your choice of sides. Enjoy!