Nutrition Facts
Servings: 4 ServingCalories:425kcalTotal Fat:32gSaturated Fat: 14gTotal Carbohydrate:6gDietary Fiber: 1gSugars: 2gProtein:30g
Keto Chicken Fricassée with Creamy Mushroom Sauce
We’re all about comfort food—especially the kind that feels indulgent while keeping things keto. And when we want something cozy, hearty, and a little fancy without the fuss, this Keto Chicken Fricassée is our go-to.
This dish brings the warmth of French countryside cooking right into our kitchen, with a keto twist that makes it weeknight-worthy. Traditional fricassée is usually thickened with flour, but we skip that altogether and lean into the natural creaminess of butter, cream, and the gelatin-rich goodness from bone-in chicken thighs.
The mushrooms add that earthy, savory note that plays perfectly with garlic and thyme, and the creamy sauce pulls it all together like a warm hug. Served over fluffy cauliflower mash, this feels like a Sunday dinner—except we’re making it any day we please.
What we especially love is that this meal is just as good the next day. In fact, we often make extra because the leftovers are even better after the flavors have had time to meld. It’s elegant without being fussy, and honestly—one bite in and we’re transported to a little French bistro... keto-style.
Description
This keto version of the French classic features bone-in chicken thighs simmered in a creamy mushroom and herb sauce. Butter, cream, garlic, and thyme bring deep flavor—no flour needed. Perfect over mashed cauliflower.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 2 tbsp butter
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ¾ cup chicken broth
- ½ cup heavy cream
- 1 tbsp lemon juice
- Chopped parsley, for garnish
- Cauliflower mash or sautéed greens for serving
For the Chicken:
For the Sauce:
Optional:
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Sear the chicken thighs, skin-side down, until golden brown (about 6–7 minutes). Flip and cook another 3–4 minutes. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter.
- Add the chopped shallot and garlic; sauté until fragrant, about 1–2 minutes.
- Toss in the mushrooms and thyme, and cook until mushrooms are tender and browned (5–6 minutes).
- Stir in Dijon mustard, chicken broth, and lemon juice. Bring to a gentle simmer.
- Nestle the chicken back into the skillet. Cover and simmer for 15–20 minutes until fully cooked.
- Remove lid, stir in heavy cream, and simmer uncovered for another 5 minutes until the sauce is thickened and luscious.
- Garnish with parsley and serve hot over mashed cauliflower.
Cook the Chicken:
Make the Sauce:
Finish the Dish:
Note
Substitutions & Variations
- Dairy-Free: Swap heavy cream for full-fat coconut cream and use olive oil instead of butter.
- Mushroom Swap: Use shiitake, baby bella, or even chopped spinach for a different vibe.
- Extra Veggies: Add chopped kale or baby spinach in the final few minutes for more greens.
- Protein Twist: Swap chicken thighs for boneless skinless chicken breasts (reduce cook time slightly).