Keto Herb Chicken and Mushrooms
About This Recipe
Indulge your taste buds in the scrumptious delight that is our Keto Herb Chicken and Mushrooms. Made with flavor-packed chicken thighs, aromatic herbs, and earthy cremini mushrooms, this dish is not just a festival for the senses, but also a perfect match for your health-focused diet. Its culinary brilliance lies in combining succulent chicken with the robust flavors of oregano, thyme, and rosemary, resulting in a nourishing keto-friendly meal rich in protein and low in carbs.
Whether you're new to the keto lifestyle or a seasoned veteran, everyone can appreciate seamless integration of healthful eating into everyday life. We assure you that this Keto Herb Chicken and Mushrooms recipe could be a staple in your kitchen. And here's a quick tip: to make your keto journey smoother, consider using a 'keto mobile app.' These apps can help keep track of your daily carb intake, suggest meal plans, and even offer other exciting keto recipes like this one.
The magic of Keto Herb Chicken and Mushrooms doesn't stop at its flavorful concoction or its compatibility with keto-based dieting. Its versatility surely deserves a nod. Whether served over a bed of mixed greens for a hearty lunch or coupled with cauliflower rice for a satisfying dinner, this glorious chicken dish fits right into any meal occasion. So why wait? Enjoy the harmonious interplay of flavors in every bite while staying steadfast on your keto journey.
Ingredients












Directions
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.
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