Skillet Chicken & Mushrooms - Low Carb
This easy and delicious chicken recipe is not only low carb, but also dairy free, egg free, nut free, keto, Paleo, and even Whole 30 approved with a few minor adjustments Did I mention easy
This easy and delicious chicken recipe is not only low carb, but also dairy free, egg free, nut free, keto, Paleo, and even Whole 30 approved with a few minor adjustments Did I mention easy
- 1/2 cup water
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups mushrooms sliced
- 1/4 cup butter (ghee for whole 30)
- four large chicken thighs
- 1 teaspoon dijon mustard (alcohol free mustard for whole 30)
- 1 tablespoon summer savory or fresh tarragon chopped
- Carbohydrate 1.42246890625 g
- Cholesterol 0 mg
- Fat 0.12252421875 g
- Fiber 0.391542186155915 g
- Protein 1.143511875 g
- Saturated Fat 0.015776078125 g
- Serving Size 1 1 serving (66g)
- Sodium 305.351931251002 mg
- Sugar 1.03092672009408 g
- Trans Fat 0.05615265625 g
- Calories 9 calories
Step-by-step
- Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
- Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
- Sear the chicken thighs on both sides until golden brown - about three or four minutes per side. Remove the chicken thighs from the pan.
- Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.
- Add the water and Dijon mustard to the pan, and stir to deglaze.
- Add the chicken thighs back to the pan, skin side up.
- Cover and simmer for 15 minutes until the chicken is cooked through.
- Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.
Standard measurements on a recipe card rarely reveal how moisture management dictates the final texture of pan-seared poultry. Mushrooms release considerable water when heated, so leaving them undisturbed for four to five minutes allows that internal moisture to evaporate before deep browning can occur on the surface. Cast iron distributes heat evenly enough to promote this Maillard reaction, yielding savory compounds through the interaction of amino acids and reducing sugars in both the chicken skin and fungi. When butter melts in the hot pan, milk solids brown and contribute nutty notes, though substituting an equal volume of clarified butter or ghee prevents scorching if higher heat is required. Deglazing the pan with water and Dijon mustard lifts the caramelized fond left behind by the meat, emulsifying the remaining fats into a cohesive pan sauce without heavy cream. Chicken thighs demand a monitored internal temperature of 165 degrees Fahrenheit to ensure safety while retaining juiciness, and simmering them covered traps steam to finish cooking the thickest portions efficiently. Fresh herbs added at the end preserve volatile aromatic oils that would otherwise degrade during prolonged boiling. Leftovers maintain optimal texture for three days when stored in an airtight container in the refrigerator.
