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creamy country chicken on a plate with green beans
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4.67 from 3 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Keto Dinner Recipes, Main Course
Cuisine: American
Keyword: easy keto weeknight meal, keto creamy country chicken, keto family dinner, low-carb chicken recipe, one-skillet chicken dinner
Servings: 8 servings
Calories: 380kcal
Author: Chef Jenn

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

  • 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.
  • 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.
  • 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.
  • 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

Notes

Recipe Card Tips

  • Add the cream only at the very end, after the chicken has finished cooking. Adding it earlier makes the sauce heavier and less bright.
  • Brown the chicken skin-side down first for the best flavor and color.
  • Add xanthan gum sparingly if you want a thicker sauce. It keeps thickening as it sits, so a little goes a long way.

Nutrition

Serving: 8thighs and 1/4of the sauce | Calories: 380kcal | Carbohydrates: 7g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 278mg | Potassium: 529mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3407IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg | Net Carbohydrates: 5g