Roasted Chicken Thighs and Creamy Mushroom Sauce

Roasted chicken thighs is one of my favorite weeknight meals.  I eat it at least once a week usually, as it takes literally minutes to prepare before sticking them in the oven to roast.  I love seasoning them with salt, pepper, onion powder, and garlic powder, and letting them roast until the skin is crispy; I usually dip the chicken in either ranch dressing or sugar-free bbq sauce, and love eating my perfect roasted broccoli with it.  I wanted to turn one of my favorite dinners into an upscale version that you could easily multiply to serve guests at a holiday party or still make on a Wednesday for your family.  This meal is hearty and filling and absolutely delicious, yet is budget-friendly with minimal ingredients.

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I began by pre-heating the oven to 350°F and gathering my ingredients above.

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Next I heavily seasoned the skin-side of the chicken thighs with salt and pepper while heating the olive oil in a large pan over medium-low heat.

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I let the chicken thighs cook skin-side down in the pan for 5-6 minutes until the skin was golden brown and crispy.  While it cooked I seasoned the other side of the thighs with salt and pepper as well.  I transferred the chicken to a foil-lined baking sheet and finished cooking them in the oven for 25 minutes.

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While the chicken was in the oven, I added the mushrooms to the remainder of the olive oil in the same pan that crisped the chicken and cooked them until they caramelized, about 7 or 8 minutes.  At the same time I cooked the bacon in the microwave until crispy,  set aside to cool, and then broke it up into bite-sized pieces.

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To the mushrooms I added the cooked bacon, heavy cream, salt, and pepper and let it come up to a simmer before reducing the heat to low.  I then added the xanthan gum in order to thicken the liquid, though this step is optional if you don’t mind a thinner sauce.  Once the xanthan gum was added, I stirred for another 2-3 minutes until it was finished reducing.  After the chicken was roasted, I let it sit for about 5 minutes and then added each thigh back into the pan with the sauce.  I topped the chicken with the mushroom and bacon mixture for service.  This is such a fantastic meal and tastes like something you’d find on a restaurant menu.  I appreciate the simplicity of this recipe and love that it has big flavors despite the minimal ingredients.

Roasted Chicken Thighs and Creamy Mushroom Sauce

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 serving

Roasted Chicken Thighs and Creamy Mushroom Sauce

Ingredients

  • 1lb chicken thighs (with skin and bones)
  • 6 strips thick cut bacon
  • 6oz sliced mushrooms
  • 3/4c heavy cream
  • 1tblsp olive oil
  • 1/2tsp xanthan gum (optional)
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 350°F.
  2. Over medium-low heat, warm the olive oil in a large pan and heavily season the skin-side of the chicken thighs with salt and pepper.
  3. Place the thighs skin-side down in the pan and let the skin brown and crisp up about 5-6 minutes; season the other side of each chicken thigh with salt and pepper.
  4. Transfer the chicken to a foil-lined baking sheet and finish cooking for 25 minutes in the oven.
  5. While the chicken is baking, cook the bacon in the microwave until crispy, set aside, and then break apart into bite-sized pieces.
  6. Add the mushrooms to the pan with the leftover olive oil and let them caramelize, about 7-8 minutes.
  7. Add the bacon and heavy cream to the mushrooms, let it come up to a simmer, and then let the sauce reduce over low heat.
  8. (Optional) Stir in the xanthan gum to thicken the sauce and continue stirring 2-3 minutes.
  9. When the chicken is finished baking and has rested for 5 minutes, add the thighs back into the pan and spoon the sauce over top before service.

Nutrtional Information

Per serving: 531 calories, 5g total carbs, 3g net carbs, 45g fat, 26g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/chicken-thighs-mushroom-sauce/

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6 Comments

  1. Jo

    I was a bit of a late-comer to your blog and as such I never heard much about weight loss from you. How long have you been low carbing? How many pounds have you lost? Are you continuing to lose weight?

    If this comes under a MYOB heading, I’ll understand but if you would talk about it, I bet quite a few of us would be interested.

    I am kind of a failed low carber, mainly because I don’t care for meat or cooking it. I know you can l.c. veggie style, but I don’t care for seitan or other meat subs.

    • Hi Jo, thanks for stopping by. I first started low carb eating in March 2014. I lost 100lbs in 2014 on a strict keto diet. I’ve yo-yoed a bit since then, but still eat mostly low carb today. I just feel better overall when I eat this way (sleep better, no sugar crashes, no afternoon energy withdrawals, better skin, stronger nails, etc). I have information under “About This Blog” at the top of the page that gives more of my story as well. There are a lot of low carb vegetarian dishes out there; I’d recommend Pinterest because there are so many results after a quick search. I don’t eat a lot of red meat, mostly chicken, but still enjoy the low carb lifestyle overall.

  2. Denise

    This recipe is AMAZING! I was worried it might be bland with so few ingredients, but I was blown away by how delicious it is! I’m eating the last serving for lunch today and I do the Mmmm Mmmmm Happy Dance the whole time I’m eating it! Thank you for sharing and I’m excited about cooking more recipes from your blog!

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