Mushroom Chicken Skillet with Heavy Cream

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken cubes simmered in a rich mushroom sauce with fresh thyme and heavy cream for a comforting keto main course. This American-inspired keto recipe, ready in about 30 minutes, pairs chicken thighs, mushrooms, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 8 oz mushrooms
• 1/2 cup heavy cream
• 2 cloves garlic
• 2 tbsp butter
• 1 tbsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp butter in a large skillet over medium-high heat. Add 1 lb cubed chicken thighs and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5-6 minutes until golden brown, stirring occasionally.
2. Step 2: Add 8 oz sliced mushrooms and 2 minced garlic cloves. Cook for 4-5 minutes until mushrooms are tender and release liquid.
3. Step 3: Stir in 1/2 cup heavy cream, 1 tbsp chopped fresh thyme, and remaining 1/4 tsp salt and 1/8 tsp black pepper. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
4. Step 4: Remove from heat, stir in remaining 1 tbsp butter until melted, and let rest for 2 minutes before serving.