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prep time
15 min
cook time
25 min
ready time
40 min
Keto One Pot Chicken and Mushrooms
I am all for simple, easy Keto dinner recipes and this one takes the cake. Keto One Pot Chicken and Mushrooms has all the perfect ingredients for the ultimate Low Carb meal. Tender chicken thighs are seared to perfection and then joined in with butter-sauteed mushrooms. The pan is deglazed with a bit of apple cider vinegar to lift and brighten all the flavors. Some chicken stock is added to finish cooking the chicken until it is tender. This dish would be wonderful paired with cauliflower mash or puree as well as a side of cabbage or other vegetables.
What type of chicken thigh should I use?
The recipe uses boneless skinless chicken thighs, but feel free to use skin-on and bone-in chicken thighs too.
How can I switch this dish up?
You can substitute the acid for any other vinegar or lemon juice. Feel free to add any assortment of herbs you would like to other than parsley you could use thyme or rosemary and so forth.
What should I serve with this dish?
Serve this dish with side dishes like Keto Romano Cauliflower Mash https://www.carbmanager.com/recipe/keto-romano-cauliflower-mash and Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls.
Net Carbs
2.5 g
Fiber
0.3 g
Total Carbs
3.1 g
Protein
31.4 g
Fats
9.7 g
230 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Broilers Or Fryers Thigh Meat Only Raw
2 lb
Coarse Kosher Salt
1 tsp
Ghee
1.5 tbsp
Apple cider vinegar
1 tbsp
Crimini mushrooms
8 oz
Garlic
8 clove
Coarse Kosher Salt
1 tsp
Chicken broth
0.5 cup
Parsley
1 tsp, chopped
Recipe Steps
steps 5
40 min
Step 1
Heat a 5-quart Dutch oven over medium-high heat. Add in 1 ½ tbsp ghee and swirl the pan to coat it. Season the chicken thighs with 1 tsp kosher salt on both sides.Step 2
Place the chicken thighs into the hot ghee and sear on the first side for 3-4 minutes, turning the heat down to medium. Flip and repeat on the other side.Step 3
Remove the chicken to a plate. In the residual fat at the bottom of the pan, add in stemmed and quartered mushrooms and the finely minced garlic. Stir everything well with a wooden spoon or spatula. Season the mushrooms with ¼ tsp kosher salt. Once they have browned for about 2-3 minutes. Add in the apple cider vinegar and stir and scrape the bottom of the pot to remove the browned bits.Step 4
Add in the chicken stock and cover the pot with a lid and allow to simmer for 15 minutes on low heat.Step 5
Plate the chicken with the mushrooms and top it with chopped parsley. Serve immediately.
Comments
FabulousRadish574906 3 years ago
Didn't anyone notice that 1 bowl = 0.3 ounce, which is obviously wrong? Dear Recipewriter would you recalculate please?
Msestevez 4 years ago
Delicious 😋
UnbelievableCauliflower208257 4 years ago
I made this and it’s very good. I added herbs and chives and a dash of Dijon mustard.
josie0695 4 years ago
When do we return the chicken to the pot -- before adding the chicken stock, or after the stock?
MoxieKeto 4 years ago
Agree - no mention of adding the chicken back in yet it shows it in the pic. Depending on what kind of chicken you use, 3-4 min a side is not enough time to cook. Personally, I would add it back right before the stock if boneless or if bone-in, finish it off in the oven while the sauce simmers at 325. I am finding a lot of these recipes on CM are lacking in proper instructions. :-(
BritVik 4 years ago
It says chicken stock is last item 😊