This herbed chicken and mushrooms is so tender and juicy. It packs so much flavor that it is hard to believe that it is ready and on the table in just over 30 minutes from start to finish. You’ve got to love any recipe that is inexpensive to prepare, only dirties one pot, is quick and easy, while still being incredibly flavorful. Keto Herbed Chicken And Mushrooms – You must try this recipe.
These easy chicken thighs dinner is bursting with flavor in just one pot – and the rich and creamy sauce is so delicious, you’ll want to lick the pan clean!
These thighs are so easy to make, you’ll find yourself adding it into your weekly rotation in no time – and its great in wraps, sandwiches, salads, and pasta for leftovers to take to work or school for deliciously easy meal prep.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Keto Herbed Chicken And Mushrooms, you can try similar recipes:
- Keto Buffalo Chicken Meatloaf Cupcakes
- Keto Herbed Chicken And Mushrooms
- Chicken Alfredo Low Carb Pizza
- Broccoli & Chicken Casserole
- Instant Pot Buffalo Chicken Meatballs – Keto, Paleo, Whole30
- Keto Chicken Salad
- Jalapeno Popper Chicken Casserole
Keto Herbed Chicken And MushroomsCourse: Main DishesCuisine: Ketogenic
Make this easy recipe your own with different flavor combinations to see what you love!
8 skin-on chicken thighs
2 teaspoons sea salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon dried oregano
1 tablespoon plus 1 teaspoon dried thyme
1 tablespoon plus 1 teaspoon dried rosemary
2 tablespoons olive oil
8 ounces cremini mushrooms, quartered
2 cloves garlic, minced
1 cup chicken stock
2 tablespoons Dijon mustard
Torn fresh parsley, optional as garnish
- Preheat the oven to 400°F.
- Season the chicken thighs on both sides with salt, pepper, 2 teaspoons of the oregano, 2 teaspoons of the dried thyme, and 2 teaspoons of the dried rosemary.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the chicken to the skillet, skin side down. Cook for 5 to 6 minutes until the skin is nice and crispy.
- Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked all the way through.
- Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.
- To the same skillet, add the mushrooms and cook over medium heat for 5 minutes, until they have releases their liquid and are tender.
- Add the garlic, chicken stock, Dijon mustard, and the remaining seasonings and cook for an additional 3 minutes.
- Plate the chicken and pour the sauce over top. Garnish with fresh parsley, if desired.
- Using these tricks to an easy chicken and mushroom can also be used to take this recipe in other directions by adding in additional ingredients and flavors you love!
- DON’T CROWD THE PAN
- To ensure the chicken and mushrooms get a deliciously browned crunchy crust, don’t overcrowd the pan and give them room to crisp up.
- MARINATE CHICKEN
- While totally optional, marinating chicken breasts up to a day before cooking in lemon juice and olive oil will help retain the chickens natural juices and keep it from drying out.
- ADD A CREAMY RANCH FLAVOR
- Mix in one ranch dressing seasoning packet to give this creamy chicken and mushroom skillet dish a zippy kick!
Note on Nutritional Information
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers.
The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Thank you for understanding!
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.