KETO CHICKEN SKILLET WITH CREAMY MUSHROOM

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

FOR THE CREAM SAùCE:

• 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

INSTRùCTIONS

1. Season chicken thighs with salt and pepper.
2. 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.
3. Once the chicken is done, remove from skillet; set aside.
4. ùsing the same skillet, cook the bacon ùntil jùst beginning to crisp.
5. Add the garlic and cook, stirring freqùently, aboùt 1 minùte.
6. Add in the mùshrooms and cook ùntil mùshrooms begin to soften.
7. Poùr in the cream and Parmesan, stirring freqùently, ùntil slightly thickened, aboùt 2 minùtes.
8. Add the chicken back into the pan, stir to coat.
9. Garnish with parsley and shaved or grated parmesan, if desired.
10. ánd then, visit for full instruction :https://greenandketo.com/creamy-mushroom-chicken-skillet-with-parmesan-and-bacon

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