Step 1: Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
Step 2: Heat olive oil and butter in a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is golden brown and crispy. Flip and sear for another 3-4 minutes on the other side. Remove chicken from the skillet and set aside.
Step 3: Add the sliced mushrooms to the skillet, adding a little more butter or oil if needed. Sauté for 5-7 minutes until softened and browned, stirring occasionally. The mushrooms will release their moisture, then absorb the flavors, making them perfect for your keto garlic mushroom chicken thighs.
Step 4: Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant, being careful not to burn it.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 2-3 minutes.
Step 6: Stir in the heavy cream, Parmesan cheese, and fresh thyme. Season the sauce with salt and pepper to taste. Bring the sauce to a gentle simmer.
Step 7: Return the seared chicken thighs to the skillet, nestling them into the sauce. If your skillet is not oven-safe, you can transfer everything to a baking dish at this point. Ensure the keto garlic mushroom chicken thighs are coated in the creamy sauce.
Step 8: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This final bake will ensure the keto garlic mushroom chicken thighs are perfectly tender.
Step 9: Remove from the oven, garnish with fresh chopped parsley, and serve immediately. Enjoy your amazing keto garlic mushroom chicken thighs!