Oven-Roasted Chicken Thighs with Creamy Mushroom Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy oven-roasted chicken thighs served with a rich, creamy mushroom sauce for a comforting keto dinner. This French-inspired keto recipe (low carb), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Prep: 10 min Cook: 30 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in skillet and sear for 5-6 minutes until golden brown and crispy; flip and cook 2 minutes on the other side.
  4. Step 4: Transfer skillet to the preheated oven and roast chicken for 15-18 minutes until internal temperature reaches 165°F.
  5. Step 5: Remove chicken from skillet and set aside covered to rest.
  6. Step 6: In the same skillet over medium heat, add 2 tbsp unsalted butter, 2 minced garlic cloves, and 8 oz sliced cremini mushrooms; sauté for 5-6 minutes until mushrooms release moisture and become tender.
  7. Step 7: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves, simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
  8. Step 8: Return chicken thighs to skillet, spoon sauce over, and serve warm.

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