Creamy Mushroom & Chicken Thigh Skillet (Low-Carb)

While chicken breasts are lean, thighs are the professional choice for skillet meals due to their higher fat content, which keeps them juicy under direct heat. The culinary secret to this dish is the “fond”—the caramelized browned bits left in the pan after searing the meat. By deglazing the pan with broth, we lift these concentrated flavors into the mushroom cream sauce, ensuring a depth of savory umami that minimal ingredients alone cannot achieve.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 4 Servings
• Calories: 385 kcal per serving

Ingredients:

The Protein

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 1 tbsp Avocado Oil (High smoke point)
• 1/2 tsp Garlic Powder & 1/2 tsp Onion Powder
• 1/4 tsp Salt & Black Pepper

The Umami Sauce

• 8 oz Cremini Mushrooms, sliced
• 2 cloves Garlic, minced
• 1/2 cup Low-Sodium Chicken Broth (for deglazing)
• 1/2 cup Heavy Cream (or full-fat Coconut Milk)
• 1/2 tsp Dried Thyme
• 1/4 cup Freshly Grated Parmesan

Preparation Steps:

1. The Maillard Sear

1. Season the chicken thighs with garlic powder, onion powder, salt, and pepper.
2. Heat avocado oil in a large heavy skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove chicken and set aside.

2. Building the Flavor Base

3. In the same skillet (do not clean it!), add the sliced mushrooms. Sauté for 5 minutes until they release moisture and brown.
4. Add the minced garlic and thyme during the last 60 seconds. The mushrooms will soak up the residual chicken fat, intensifying their flavor.

3. Deglazing & Simmering

5. Pour the chicken broth into the skillet. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom.
6. Stir in the heavy cream and let the sauce simmer for 3–4 minutes until it reduces and thickens slightly.

4. The Final Assembly

7. Stir in the grated parmesan until the sauce is glossy.
8. Return the chicken thighs and any accumulated juices to the skillet. Toss to coat and simmer for 2 minutes.
9. Safety Check: Ensure chicken reaches an internal temperature of 165°F (74°C).

Expert Tips:

• Nutrient Boost: To add volume and vitamins without extra calories, stir in two cups of fresh baby spinach at the very end; the residual heat of the sauce will wilt it perfectly.
• Sauce Consistency: If the sauce becomes too thick, splash in an extra tablespoon of broth. If too thin, simmer for an extra minute before adding the chicken back in.