Keto Chicken Thigh Skillet in Thyme, Celery and Goat Cheese Cream with Golden Mushrooms

Instructions

1. 1

   1. Season the chicken thighs on both sides with salt and black pepper. Clean and dry the mushrooms if needed, cut them, finely chop the celery, shallot, garlic, and parsley, strip the thyme leaves, and have the goat cheese, cream, broth, and mustard ready.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and 15 g (1 tbsp) of the butter. Once hot, sear the chicken thighs for 4 to 5 minutes per side until well browned and they reach an internal temperature of 165°F / 74°C. Transfer to a plate and set aside.

3. 3

   3. In the same skillet, add the mushrooms and cook for 6 to 8 minutes over medium-high heat, stirring occasionally, until they release their moisture and turn golden. Add the remaining butter and toss to coat.

4. 4

   4. Add the celery and shallot to the mushrooms. Cook for 3 minutes over medium heat until they begin to soften. Add the garlic and cook for 30 seconds more, just until fragrant.

5. 5

   5. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, fresh thyme, and lemon zest. Cook for 2 to 3 minutes over medium-low heat until the sauce begins to thicken.

6. 6

   6. Reduce the heat to low and add the goat cheese in pieces, stirring until the sauce is smooth and creamy. Taste and adjust with salt and pepper if needed.

7. 7

   7. Return the chicken thighs to the skillet along with any collected juices. Spoon the sauce over them and cook for 3 to 4 minutes more over low heat, until everything is hot and the chicken remains at 165°F / 74°C.

8. 8

   8. Turn off the heat, sprinkle the fresh parsley over the top, and serve immediately, making sure each portion gets plenty of golden mushrooms and creamy sauce.