Creamy Country Chicken (low-carb, keto)
With big, tender chicken thighs and a sauce that'll have you licking your plate clean, this easy keto chicken recipe is home-style cooking at its finest!
Servings: 6 servings
Calories: 507kcal
Ingredients
- 8 chicken thighs
- 1 cup celery chopped
- 8 ounces mushrooms
- 6 ounces green beans
- 1 cup carrots
- 1/4 cup diced onion
- 2 cloves garlic
- 1.5 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- parsley for garnish
Instructions
- 1. Pat the chicken breasts dry with paper towel (to reduce oil spits), and season well with the salt and pepper. Heat a large skillet over medium-high heat. Starting skin side down, brown the chicken thighs for 3-4 minutes on each side until golden brown. Remove from pan and set aside.
- 2. Remove all but 1 tbsp of the chicken fat from the pan. Add the chopped onions, garlic, celery, and carrots. Sautee for 3-4 minutes until softened slightly. Add the mushrooms and cook for an additional 2 minutes.
- 3. Put the chicken back in the skillet. Add the chopped green beans, chicken stock, and thyme. Bring to a simmer and cover. Cook for about 12-15 minutes or until the chicken is cooked and the internal temperature is 165-F.
- 4. Remove the lid and add the cream. Bring back to a simmer and let cook for 2-3 minutes with the lid off to condense the flavors. Season with additional salt and pepper if necessary. Serve with your favorite veggies.
Video
Nutrition
Serving: 1thighs and 1/4of the sauce | Calories: 507kcal | Carbohydrates: 9g | Protein: 29g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 371mg | Potassium: 706mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4543IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg | Net Carbohydrates: 7g