Savory Garlic-Parsley Chicken Thighs with Mushrooms

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 developed and reviewed.

Tender chicken thighs pan-seared with garlic and mushrooms in a rich herb-infused butter sauce, perfect for a quick weeknight dinner. This American-inspired keto recipe (low-carb), ready in about 30 minutes, pairs boneless chicken thighs, avocado oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for 4 more minutes until internal temperature reaches 165°F.
  3. Step 3: Remove chicken and set aside. Add shallot and mushrooms to the skillet, sautéing for 3 minutes until mushrooms release liquid and brown slightly. Stir in butter until melted.
  4. Step 4: Return chicken to skillet, nestling into mushrooms. Add heavy cream and parsley, stirring to coat. Simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.

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