Low Carb Creamy Mushroom Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 chicken thighs, remove the bone but not the skin.5 cup, chopped Onions, raw 2 clove Garlic, minced 1 tbs butter (I used kerrygold)2 cup Mushrooms, sliced1 cup Baby Spinach, fresh 1 tbsp Coconut Oil, extra virgin cold pressed.5 cup Heavy Cream Sea salt to tastePepper to taste
Heat oven to 400
In a medium high saute pan add coconut oil and then chicken thighs skin down and cook until skin is brown and crispy. Flip chicken and cook until golden brown. Place on a foil wrapped sheet pan and cook until fully cooked (165*F).
While chicken is cooking, wipe out pan, leaving as much brown bits as you can, add butter and onions and garlic until translucent. Add mushrooms and cook until soft. Add heavy cream and turn heat to low, let reduce until sauce is thick and coats the back of a spoon, stirring occasionally. When chicken is ready add spinach to the sauce until just wilted, season with salt and pepper and spoon sauce and veggies over the chicken.
Serving Size: 1 thigh and half sauce
Number of Servings: 2
Recipe submitted by SparkPeople user GRATE_THINGS.
In a medium high saute pan add coconut oil and then chicken thighs skin down and cook until skin is brown and crispy. Flip chicken and cook until golden brown. Place on a foil wrapped sheet pan and cook until fully cooked (165*F).
While chicken is cooking, wipe out pan, leaving as much brown bits as you can, add butter and onions and garlic until translucent. Add mushrooms and cook until soft. Add heavy cream and turn heat to low, let reduce until sauce is thick and coats the back of a spoon, stirring occasionally. When chicken is ready add spinach to the sauce until just wilted, season with salt and pepper and spoon sauce and veggies over the chicken.
Serving Size: 1 thigh and half sauce
Number of Servings: 2
Recipe submitted by SparkPeople user GRATE_THINGS.
Nutritional Info Amount Per Serving
- Calories: 540.4
- Total Fat: 48.3 g
- Cholesterol: 166.1 mg
- Sodium: 384.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 19.8 g
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