Pan-Seared Chicken Thighs with Mushroom Cream Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Juicy chicken thighs with a rich, umami-packed sauce made from earthy mushrooms and creamy coconut cream, perfect for a satisfying keto dinner. This american-inspired keto ready in about 40 minutes blends bone-in, skin-on chicken thighs, tablespoons olive oil, ounces, sliced mushrooms into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 600 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 8 ounces, sliced mushrooms
• 3 cloves, minced garlic
• 1/2 cup coconut cream
• 1/4 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• to taste salt
• to taste black pepper
• 1 tablespoon unsalted butter

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and freshly ground black pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook for 10-12 minutes without moving, until the skin is golden brown and crispy. Flip and cook for 5-7 minutes more until the internal temperature reaches 165°F (74°C).
2. Step 2: Add 1 tablespoon olive oil to the same skillet if needed. Add 8 ounces sliced mushrooms and cook over medium heat for 5-6 minutes until they release moisture and turn golden brown. Add 3 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Pour in 1/4 cup chicken broth and 1/2 cup coconut cream, then stir in 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Return the chicken to the skillet, skin-side up, and spoon the sauce over the chicken. Simmer for 2 minutes to reheat. Remove from heat and stir in 1 tablespoon unsalted butter until melted and glossy.