Smothered Chicken Thighs: A Creamy and Flavorful Keto Delight

Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add diced onion and sliced mushrooms. Sauté for about 3-4 minutes until the onions are translucent and the mushrooms are tender.
Add minced garlic and cook for another minute until fragrant.
4. Make the Sauce:
Pour in the chicken broth and heavy cream, stirring to combine.
Add dried thyme and rosemary, and bring the mixture to a simmer.
5. Combine and Cook:
Return the seared chicken thighs to the skillet, skin-side up.
Cover the skillet and let it simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Serve:
Once cooked, remove from heat and let the chicken rest for a few minutes.
Garnish with fresh parsley before serving.
Serving and Storage Tips