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Golden Chicken Thighs with Creamy Mushroom Delight

Experience the delightful taste of golden-crusted chicken thighs accompanied by a creamy, dairy-free mushroom sauce. A Whole30 and keto-friendly recipe perfect to pair with cauliflower rice or roasted vegetables.
4
45 min
TOTAL TIME
268
CALORIES
$1.60
PER SERVING
Golden Chicken Thighs with Creamy Mushroom Delight
Ingredients
13 INGREDIENTS
6 SERVINGS
Sea Salt
1/2 tsp sea salt
Black Pepper
1/4 tsp black pepper
Dried Sage
1 tsp dried sage
Dried Thyme
1/2 tsp dried thyme
Spicy Brown Mustard
2 tsp spicy brown mustard
Ghee
3 tbsp ghee
White Mushrooms
8 oz white mushrooms
quartered
Garlic
2 cloves garlic
minced
Onion
1/2 medium onion
diced
Coconut Milk
1/4 cup coconut milk
full-fat
Chicken Bone Broth
8 oz chicken bone broth
Arrowroot Starch
2 tsp arrowroot starch
Bone-in Skin-on Chicken Thighs
6 whole bone-in skin-on chicken thighs
Directions
12 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 400 degrees Fahrenheit.
2
Heat a large cast iron skillet (or any oven-proof skillet) over medium-high heat.
3
Season chicken thighs with sea salt, black pepper, dried sage, and dried thyme, rubbing seasonings onto the skin.
4
Add 2 tablespoons ghee to the skillet, then brown chicken in the skillet on both sides for about 2-3 minutes per side. After browning, transfer the chicken to a plate and set aside.
5
Lower the heat to medium, and add 1 more tablespoon ghee to the skillet to melt. Add diced onions and cook for one minute until softened.
6
Add quartered mushrooms and minced garlic to the skillet, cooking for 3 more minutes on medium heat until softened. Season with a pinch of sea salt and black pepper to taste.
7
Stir in chicken bone broth, then remove the skillet from heat.
8
Return the chicken and any juices back to the skillet, and place the skillet into the preheated oven. Bake for 25 minutes or until the chicken is cooked through. Afterward, place the skillet back on the stovetop.
9
Remove the chicken from the skillet with tongs to prepare the sauce.
10
In a separate bowl, whisk arrowroot starch and spicy brown mustard into the coconut milk. Add this mixture to the skillet and whisk to combine.
11
Bring the sauce to a boil, allowing it to thicken for 2-3 minutes while stirring.
12
Return the chicken to the skillet and serve with the creamy mushroom sauce. Enjoy!
Health Info
Macros
5g
CARBS
14g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
LOW CARB
MEDITERRANEAN