One Pot Chicken and Mushrooms

About

I am all for simple, easy Keto dinner recipes and this one takes the cake. Keto One Pot Chicken and Mushrooms has all the perfect ingredients for the ultimate Low Carb meal. Tender chicken thighs are seared to perfection and then joined in with butter-sauteed mushrooms. The pan is deglazed with a bit of apple cider vinegar to lift and brighten all the flavors. Some chicken stock is added to finish cooking the chicken until it is tender. This dish would be wonderful paired with cauliflower mash or puree as well as a side of cabbage or other vegetables.

What type of chicken thigh should I use?

The recipe uses boneless skinless chicken thighs, but feel free to use skin-on and bone-in chicken thighs too.

How can I switch this dish up?

You can substitute the acid for any other vinegar or lemon juice. Feel free to add any assortment of herbs you would like to other than parsley you could use thyme or rosemary and so forth.

What should I serve with this dish?

Serve this dish with side dishes like Keto Romano Cauliflower Mash and Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls.

Ingredients

2 lb chicken broilers or fryers thigh meat only raw
1 teaspoon coarse kosher salt
1 ½ tablespoon ghee
1 tablespoon apple cider vinegar
8 oz crimini mushrooms
8 clove garlic
¼ teaspoon coarse kosher salt
½ cup chicken broth
1 tsp, chopped parsley

Instructions

Heat a 5-quart Dutch oven over medium-high heat. Add in 1 ½ tbsp ghee and swirl the pan to coat it. Season the chicken thighs with 1 tsp kosher salt on both sides.
Place the chicken thighs into the hot ghee and sear on the first side for 3-4 minutes, turning the heat down to medium. Flip and repeat on the other side.
Remove the chicken to a plate. In the residual fat at the bottom of the pan, add in stemmed and quartered mushrooms and the finely minced garlic. Stir everything well with a wooden spoon or spatula. Season the mushrooms with ¼ tsp kosher salt. Once they have browned for about 2-3 minutes. Add in the apple cider vinegar and stir and scrape the bottom of the pot to remove the browned bits.
Add in the chicken stock and cover the pot with a lid and allow to simmer for 15 minutes on low heat.
Plate the chicken with the mushrooms and top it with chopped parsley. Serve immediately.