Skillet Keto Boneless Chicken Thighs With Mushroom Wine Sauce
These keto boneless chicken thighs are simmered slowly in an amazing mushroom wine sauce. It's a fancy dinner that's also low-carb.
Ingredients
- 6 Boneless Skinless Chicken Thighs
- 2 tbsp Olive Oil
- 1/2 tsp Italian Seasoning
- 2 tsp Minced Garlic
- 2 tbsp Butter
- 8 ounces Mushrooms
- 1/3 cup White Cooking Wine
- 1 cup Heavy Whipping Cream
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Dried Basil
Instructions
-
Heat the olive oil in a large skillet over medium high heat.
-
Season the chicken on both sides with the Italian seasoning and salt and pepper to taste.
-
Add the chicken to the heated skillet and sear on both sides evenly until cooked through. Remove and set aside.
-
Drain the excess oil from the skillet.
-
Reduce the heat to medium and add the butter and garlic to the skillet. Saute for 30 seconds.
-
Stir in the mushrooms and toss to coat in the garlic butter.
-
Pour in the white cooking wine to deglaze the bits off the bottom of the pan, and cook the mushrooms until softened.
-
Add in the heavy whipping cream and basil. Stir and simmer until the sauce has thickened.
-
Stir in the parmesan cheese, return the chicken to the skillet and serve topped with parsley for garnish.
Recipe Notes
Calories: 375 Per Serving
Net Carbs: 2 net Carbs Per Serving