If you’re craving a comforting, restaurant-quality meal without the carbs, this Creamy Chicken and Mushrooms Skillet is your answer. Succulent chicken thighs are seared until golden, then simmered in a luscious, garlic-infused cream sauce with earthy mushrooms. The result is a dish that’s rich, satisfying, and perfect for busy weeknights or a special weekend dinner.
This recipe is designed for simplicity and maximum flavour. With just one pan and a handful of ingredients, you’ll create a meal that feels indulgent but fits perfectly into a low-carb lifestyle. The creamy sauce, made with double cream and a touch of parmesan, clings to every bite of juicy chicken and tender mushrooms. Serve it over steamed greens or cauliflower mash for a complete, low-carb feast.
Ready in under 40 minutes, this dish is ideal for anyone looking to enjoy classic comfort food while keeping carbs in check. Let’s get cooking!
At a glance
- Time: 35 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 600g Chicken thighs, boneless skinless (about 4 large thighs)
- 250g Chestnut mushrooms (sliced)
- 200ml Double cream
- 30g Parmesan cheese (finely grated)
- 2 Garlic cloves (minced)
- 2 tbsp Olive oil
- 1 tsp Fresh thyme (leaves only, or 1/2 tsp dried)
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black pepper (freshly ground)
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring jug
Steps
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Sear chicken thighs for 4–5 minutes per side until deep golden and cooked through. Remove to a plate and cover loosely.
- Add remaining olive oil to the pan. Sauté sliced mushrooms for 4–5 minutes until softened and golden, stirring occasionally.
- Add minced garlic and thyme to the mushrooms. Cook for 1 minute until fragrant.
- Pour in double cream and bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.
- Return chicken thighs to the pan, nestling them into the sauce. Simmer for 3–4 minutes until heated through and sauce coats the chicken.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, spooning creamy mushrooms over the chicken.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Double cream → Coconut cream — For a dairy-free version, use coconut cream and omit parmesan.
- Parmesan cheese → Nutritional yeast — For dairy-free, use nutritional yeast for a cheesy flavour.
- Chicken thighs → Chicken breasts — Use breasts for a leaner option; reduce cooking time to avoid dryness.
Serving Ideas
- Cauliflower mash – Creamy and mild, perfect for soaking up the sauce.
- Steamed green beans – Adds freshness and crunch to the rich dish.
- Sautéed spinach – Quick, nutritious, and pairs well with creamy sauces.
Additional Info
Chefs Tips
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Use a mix of mushrooms for deeper flavour.
- Scrape up all the browned bits after searing for maximum taste in the sauce.
Variations
- Add a handful of baby spinach to the sauce for extra greens.
- Stir in a splash of dry white wine before adding the cream for depth.
- Top with crispy bacon bits for added crunch and flavour.
Troubleshooting
- Sauce too thin? Simmer uncovered for a few extra minutes to thicken.
- Chicken not browning? Ensure the pan is hot and don’t overcrowd.
- Sauce split? Remove from heat and whisk in a splash of cold cream.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, adding a splash of cream if needed to loosen the sauce.
Ingredient Spotlight
Chicken thighs: Juicy and flavourful, thighs stay tender and moist in creamy sauces.
Chestnut mushrooms: Earthy and meaty, they add depth and texture to the dish.
Double cream: Creates a rich, silky sauce that’s naturally low in carbs.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Adjust cooking time to avoid overcooking, as breasts dry out faster than thighs.
Is this dish suitable for meal prep?
Absolutely. Store in the fridge for up to 3 days and reheat gently to maintain the creamy texture.
Can I freeze creamy chicken and mushrooms?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
What can I serve with this keto creamy chicken?
Serve with steamed green beans, cauliflower mash, or sautéed spinach for a complete low-carb meal.
How do I make this dairy-free?
Swap double cream for coconut cream and use nutritional yeast instead of parmesan.
Creamy Chicken and Mushrooms Skillet – Rich, Easy & Low-Carb
Ingredients
- 600g Chicken thighs, boneless skinless (about 4 large thighs)
- 250g Chestnut mushrooms (sliced)
- 200ml Double cream
- 30g Parmesan cheese (finely grated)
- 2 Garlic cloves (minced)
- 2 tbsp Olive oil
- 1 tsp Fresh thyme (leaves only, or 1/2 tsp dried)
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black pepper (freshly ground)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Sear chicken thighs for 4–5 minutes per side until deep golden and cooked through. Remove to a plate and cover loosely.
- Add remaining olive oil to the pan. Sauté sliced mushrooms for 4–5 minutes until softened and golden, stirring occasionally.
- Add minced garlic and thyme to the mushrooms. Cook for 1 minute until fragrant.
- Pour in double cream and bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.
- Return chicken thighs to the pan, nestling them into the sauce. Simmer for 3–4 minutes until heated through and sauce coats the chicken.
- Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, spooning creamy mushrooms over the chicken.
Allergens & Swaps
Allergens: dairy
- Double cream → Coconut cream — For a dairy-free version, use coconut cream and omit parmesan.
- Parmesan cheese → Nutritional yeast — For dairy-free, use nutritional yeast for a cheesy flavour.
- Chicken thighs → Chicken breasts — Use breasts for a leaner option; reduce cooking time to avoid dryness.
Nutrition (per serving)
- Protein: 28 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
