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Keto One-Skillet Chicken Thighs are beautifully browned in a skillet, showcasing a delicious and easy low-carb meal.

Irresistible Keto One-Skillet Chicken Thighs

This recipe delivers perfectly cooked, juicy chicken thighs with crispy skin in a single skillet, while adhering to a ketogenic diet. The two-stage cooking process of searing and baking or simmering ensures even cooking and prevents drying out, with a creamy Dijon mustard sauce for added flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs about 2.5 pounds total
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced cremini, button, or a mix
  • 1 cup chicken broth low sodium
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • 12-inch cast iron skillet (or oven-safe skillet)
  • Instant-read thermometer
  • paper towels
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

  1. Prepare the Chicken: Pat the chicken thighs completely dry with paper towels. Season generously with salt, pepper, thyme, and smoked paprika.
  2. Sear the Chicken: Heat the olive oil in the skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan. You may need to work in batches. Sear for 6-8 minutes, or until the skin is golden brown and crispy. Flip and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: Add the sliced onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and have released their moisture, about 8 minutes.
  4. Create the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom (deglazing). Bring to a simmer and cook for a few minutes to reduce slightly. Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
  5. Combine and Bake (or Simmer): Place the seared chicken thighs back into the skillet, nestling them among the vegetables and sauce. If using a cast iron skillet, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Alternatively, if not using an oven-safe skillet, reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through.
  6. Garnish and Serve: Remove the skillet from the oven (or stove). Sprinkle with fresh parsley and serve immediately.

Notes

For extra crispy skin, ensure the chicken thighs are very dry before searing. Don't overcrowd the pan when searing to ensure proper browning. Taste and adjust seasoning of the sauce before returning the chicken to the skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute other keto-friendly vegetables for the mushrooms and onions, such as bell peppers or zucchini.