Keto Chicken and Mushroom Stew
Warm, creamy, and packed with rich flavors, this Keto Chicken and Mushroom Stew is the ultimate low-carb comfort food. Tender, golden-seared chicken thighs are simmered to perfection in a luscious sauce made from earthy cremini mushrooms, fragrant garlic, and a blend of chicken broth and heavy cream. Fresh thyme and parsley add a vibrant herbal note, while olive oil and butter create a perfect balance of healthy fats for ketogenic diets. Ready in under an hour, this hearty, one-pot dish is both elegant and easy to whip up, making it perfect for weeknight dinners or cozy gatherings. Serve it piping hot with a sprinkle of fresh parsley for a wholesome, flavor-packed meal that keeps your carb count in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 Garlic cloves, minced
- 1 medium Onion, chopped
- 8 ounces Cremini mushrooms, sliced
- 1 cup Heavy cream
- 2 cups Chicken broth
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same pot, reduce the heat to medium and add the butter. Once melted, add the minced garlic and chopped onion. Sauté for about 2 minutes until the onion is translucent.
Add the sliced cremini mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pot, along with any juices that have accumulated, and ensure they're mostly submerged in the liquid.
Add the fresh thyme leaves. Cover the pot with a lid and let the stew simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
Once cooked, remove the lid and stir in the chopped fresh parsley. Adjust seasoning with additional salt and pepper to taste.
Serve the keto chicken and mushroom stew hot, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.1 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
