Low Carb Garlic Mushroom Chicken Thighs Recipe tastes rich, buttery, and garlicky with juicy chicken and a creamy mushroom sauce that feels like comfort food without the carb crash. It works for busy weeknights, low carb or keto eaters, and anyone who wants a 35–40 minute skillet dinner that still feels restaurant-level. I cook some version of this at least twice a month, usually when I crave something cozy but still want my jeans to button.
Why Low Carb Garlic Mushroom Chicken Thighs Recipe Is Worth It
This recipe gives you crispy-skinned chicken thighs, a silky garlic mushroom sauce, and big flavor with very little effort. You cook everything in one pan, so cleanup stays easy and you still get a dish that looks fancy enough for guests.
You control the carbs by skipping flour and starch and letting reduction thicken the sauce instead. The recipe also reheats well, so you can cook once and enjoy it for lunch the next day without sad, dry chicken.
“This Low Carb Garlic Mushroom Chicken Thighs Recipe tastes like a steakhouse dinner in a skillet, without the carb hangover. ★★★★★”
Ingredients You Need
Chicken
- 6 bone-in, skin-on chicken thighs
- Choose similar sizes so they cook evenly.
- If you use boneless, reduce cook time a bit and watch closely.
Seasoning
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or Italian seasoning
Cooking fats
- 2 tablespoons avocado oil or light olive oil
- 1 tablespoon butter or ghee
- Ghee works great for strict low carb and higher heat.
Mushrooms and aromatics
- 12 ounces cremini or baby bella mushrooms, sliced
- White button mushrooms also work, just a bit milder.
- 1 small yellow onion, thinly sliced
- 5–6 cloves garlic, minced or pressed
- Jarred minced garlic works in a pinch, but fresh tastes better.
Sauce
- ½ cup low sodium chicken broth
- Use a good quality boxed broth or bouillon paste with water.
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes, optional for a little heat
- ¼ cup grated Parmesan cheese
- Use real Parmesan, not the green can, for better melting and flavor.
Fresh finish
Equipment
- Large oven-safe skillet or sauté pan (cast iron or stainless works best)
- Tongs
- Wooden spoon or spatula
- Small bowl for seasoning mix
- Instant-read thermometer, helpful for perfect doneness
Quick Tips & substitutions
- Pat chicken thighs very dry so the skin crisps instead of steams.
- Season the chicken generously; thighs handle more salt and spice than breasts.
- Brown the chicken in batches if your pan feels crowded, so you keep that golden crust.
- Use cremini or baby bella mushrooms for deeper flavor; slice them thick so they do not vanish into the sauce.
- Swap heavy cream with coconut cream for a dairy-light version, then skip the Parmesan or use a dairy-free hard cheese.
- Stir the mushrooms only occasionally so they caramelize instead of turning watery.
- Keep the heat at medium to medium-high for browning, then drop it to medium-low for simmering the sauce.
- Taste the sauce before serving and adjust salt, pepper, and lemon juice; that last splash of acid wakes everything up.
- If the sauce feels too thick, thin it with a splash of broth; if too thin, simmer a few extra minutes.
- Use boneless, skinless thighs if you prefer; sear them quickly, then shorten the simmer time so they stay juicy.
How to Make Low Carb Garlic Mushroom Chicken Thighs
Step 1: Season the chicken
Pat the chicken thighs dry with paper towels on all sides. Stir together salt, pepper, smoked paprika, onion powder, and dried thyme in a small bowl. Rub the seasoning all over the chicken, including under the skin where you can reach.
Step 2: Sear the chicken
Heat the oil in a large skillet over medium-high heat until it shimmers. Place the chicken thighs skin side down and cook until the skin turns deep golden and crisp, about 6 to 8 minutes. Flip and cook the second side for 4 to 5 minutes, then transfer the chicken to a plate while you work on the mushrooms.
Step 3: Sauté veggies and aromatics
Lower the heat to medium and add the butter to the same pan. Add the sliced onions and cook until they soften and start to brown at the edges, about 5 minutes, while you scrape up the browned bits from the chicken. Add the mushrooms, spread them out, and cook without stirring for 3 minutes, then stir and cook another 4 to 5 minutes until they turn golden and release most of their moisture.
Push the mushrooms to the sides of the pan and add the minced garlic to the center. Cook the garlic for 30 to 60 seconds until it smells fragrant, not burnt. Sprinkle in the red pepper flakes if you want a little kick.
Step 4: Build the sauce
Pour in the chicken broth and stir, scraping up any remaining browned bits from the bottom of the pan. Stir in the Dijon mustard until it dissolves into the liquid. Let the mixture bubble for 2 to 3 minutes so it reduces slightly and concentrates.
Reduce the heat to medium-low and pour in the heavy cream. Stir and let the sauce gently simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Add the Parmesan and stir until it melts and the sauce turns glossy.
Step 5: Finish cooking the chicken
Nestle the seared chicken thighs back into the skillet, skin side up, along with any juices from the plate. Spoon some mushrooms and sauce around each piece, leaving the skin mostly above the liquid so it stays crisp. Cover the pan loosely with a lid or foil and simmer on low for 10 to 15 minutes, until the chicken reaches 175 to 185°F and feels very tender.
Remove the cover for the last few minutes if you want the sauce to reduce more. Stir in the lemon zest and a teaspoon of lemon juice, then taste and adjust seasoning. Sprinkle with chopped parsley right before serving.
Recipe Variations
- Extra low carb: Use only heavy cream for the sauce and skip any starchy thickeners; let reduction handle the job.
- Dairy-light version: Use coconut cream and a dairy-free Parmesan-style cheese, then season with extra herbs for flavor.
- Garlic lover version: Roast a whole head of garlic in advance and squeeze the cloves into the sauce for deeper sweetness.
- Herb twist: Swap thyme for rosemary or tarragon, or use a mix of fresh parsley and chives at the end.
- Veggie boost: Add spinach or kale in the last 3 minutes of cooking and stir until it wilts into the sauce.
- Spicy version: Increase red pepper flakes or add a spoonful of your favorite low sugar chili paste.
- Boneless swap: Use boneless thighs, sear quickly, then simmer only 8 to 10 minutes so they stay tender.
Ways to Serve Garlic Mushroom Chicken Thighs
- Spoon the chicken and sauce over cauliflower mash or cauliflower rice.
- Serve with roasted broccoli, green beans, or asparagus on the side.
- Pair with a simple green salad with olive oil and lemon.
- Add a side of sautéed zucchini noodles and toss them in a little of the mushroom sauce.
- Serve with steamed cabbage wedges drizzled with olive oil and salt.
Storage Success
Let the Low Carb Garlic Mushroom Chicken Thighs Recipe cool until just warm, then store it in an airtight container in the fridge for up to 3 to 4 days. Keep the chicken and sauce together so the meat stays juicy and soaks up more flavor. Reheat gently on the stove over low heat with a splash of broth or cream until the sauce loosens and the chicken warms through. Freeze leftovers in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating.
Ingredients
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden and crispy. Flip and cook for another 5–6 minutes. Remove the chicken from the skillet and set aside.
- Reduce heat to medium, add the butter to the same skillet, then add the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and dried thyme, and bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, nestling them into the mushroom sauce. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley if using.
- Serve the chicken thighs hot, spooning the garlic mushroom sauce over the top.
Notes
Approximate per serving (1 of 4): 410 calories; fat 30 g; saturated fat 11 g; carbohydrates 5 g; fiber 1 g; sugars 2 g; protein 30 g; sodium 650 mg. Values will vary based on specific ingredients, brands, and portion size.