Ingredients
Chicken
- 4 chicken thighs
- ½ teaspoon smoked paprika
- fresh pepper, to taste
- salt, to taste
- extra virgin olive oil, for cooking
Vegetables & Aromatics
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 300 grams mushrooms, sliced
- fresh parsley, chopped (for garnish)
Sauce
- ¾ cup cooking cream
- 3 tablespoons lemon juice
Instructions
- Cook the onions & mushrooms: In a large skillet, heat extra virgin olive oil over medium heat. Add the minced garlic, chopped onion, and sliced mushrooms. Cook, stirring occasionally, until the onions and mushrooms are softened and golden brown.
- Brown the chicken: Season the chicken thighs with salt, fresh pepper, and smoked paprika. In the same or a separate skillet, heat a bit more olive oil over medium-high heat. Add the chicken thighs and cook for 4 to 5 minutes per side, or until each side is golden brown.
- Return everything to the pan: Add the sautéed mushroom and onion mixture back into the skillet with the browned chicken thighs, distributing evenly.
- Add the sauce ingredients: Pour in the cooking cream and lemon juice over the chicken and mushroom mixture. Stir gently to combine.
- Finish & serve: Reduce the heat and simmer gently until the chicken is cooked through to an internal temperature of 165°F (74°C), about 10 to 15 minutes, and the sauce has thickened slightly. Garnish with freshly chopped parsley and serve warm.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- You can substitute cooking cream with heavy cream for richer flavor.
- Serve with steamed vegetables or cauliflower rice to keep it keto-friendly.
- Adjust lemon juice to taste for a more or less tangy sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
