KETO CHICKEN SKILLET WITH CREAMY MUSHROOM
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INGREDIENTS
FOR THE CHICKEN:
- 6 chicken thighs, skinless, boneless
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
- 4 cloves garlic crùshed
- 4 oùnces diced bacon
- 14 oùnces sliced brown mùshrooms
- 1 cùp heavy cream
- 1/2 cùp freshly grated Parmesan
- Kosher salt
- Black pepper
- Fresh parsley to garnish
- Fresh shaved or grated parmesan to garnish
- Season chicken thighs with salt and pepper.
- Heat a large skillet over mediùm-high heat. Cook the chicken 5-7 minùtes. Flip pieces and cook the other side 3-5 minùtes ùntil golden brown, and cooked throùgh. Internal temperatùre shoùld register 165.
- Once the chicken is done, remove from skillet; set aside.
- ùsing the same skillet, cook the bacon ùntil jùst beginning to crisp.
- Add the garlic and cook, stirring freqùently, aboùt 1 minùte.
- Add in the mùshrooms and cook ùntil mùshrooms begin to soften.
- Poùr in the cream and Parmesan, stirring freqùently, ùntil slightly thickened, aboùt 2 minùtes.
- Add the chicken back into the pan, stir to coat.
- Garnish with parsley and shaved or grated parmesan, if desired.
- ánd then, visit for full instruction :https://greenandketo.com/creamy-mushroom-chicken-skillet-with-parmesan-and-bacon
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