Herbed Chicken and Mushrooms

RatingDifficultyBeginner

This is the best Keto Herbed Chicken and Mushroom around. The chicken comes out very tender, juicy, and delicious!

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 8 Skin-on Chicken Thighs
 2 tsp Sea Salt
 ½ tsp Black Pepper
 1 tbsp Dried Oregano
 1 tbsp Dried Thyme
 1 tbsp Dried Rosemary
 2 tbsp Olive Oil
 8 oz Mushrooms, Quartered
 1 cup Chicken Stock
 2 tbsp Dijon Mustard
 Fresh Parsley to Garnish (Optional)
1

Preheat the oven to 400°F.

2

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.

3

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 Minutes until the skin is nice and crispy.

4

Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 20 Minutes, until the chicken is cooked all the way through.

5

Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.

6

To the same skillet, add the mushrooms and cook over medium heat for 5 Minutes, until they have releases their liquid and are tender.

7

Add the garlic, chicken stock, Dijon mustard, and the remaining seasonings and cook for an additional 3 Minutes.

8

Plate the chicken and pour the sauce over top. Garnish with fresh parsley, if desired.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 418
% Daily Value *
Total Fat 29g45%
Net Carbohydrate 2g1%
Dietary Fiber 0g
Sugars 0g
Protein 52g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 8 Skin-on Chicken Thighs
 2 tsp Sea Salt
 ½ tsp Black Pepper
 1 tbsp Dried Oregano
 1 tbsp Dried Thyme
 1 tbsp Dried Rosemary
 2 tbsp Olive Oil
 8 oz Mushrooms, Quartered
 1 cup Chicken Stock
 2 tbsp Dijon Mustard
 Fresh Parsley to Garnish (Optional)

Directions

1

Preheat the oven to 400°F.

2

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.

3

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 Minutes until the skin is nice and crispy.

4

Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 20 Minutes, until the chicken is cooked all the way through.

5

Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.

6

To the same skillet, add the mushrooms and cook over medium heat for 5 Minutes, until they have releases their liquid and are tender.

7

Add the garlic, chicken stock, Dijon mustard, and the remaining seasonings and cook for an additional 3 Minutes.

8

Plate the chicken and pour the sauce over top. Garnish with fresh parsley, if desired.

Herbed Chicken and Mushrooms

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