Low-carb and Keto friendly, this dish for Garlic Roasted Chicken Thighs with Parmesan Gravy is delicious and creamy. Everyone will adore the flavorful combination of simple ingredients!
Keto and low-carb recipe for garlic-roasted chicken thighs with parmesan gravy
If you’re following a low-carb or Keto diet, this dish for garlic-roasted chicken thighs with parmesan gravy is a must-try. Your entire family will adore it because it is so wonderful!
This recipe is simple to prepare and is adaptable to your preferences. Add some chopped spinach or mushrooms if you want. And crumbled, crunchy bacon on top would be fantastic.
I enjoy using a cast iron skillet to cook these. I adore using this 3-piece set of Lodge Season cast iron skillets from Amazon.
Individuals don’t always enjoy mushrooms, but with this incredible dish, you’ll get the delicious, garlicky, and creamy flavor that you always love with your mushrooms. With the addition of bacon, it’s an award-winning recipe that’s ideal for people who want something that’s yummy and it tastes excellent.
It’s also entertaining to prepare, and you can add as much or as little garlic as you like. They’re also really simple and entertaining to prepare, which adds to the enjoyment of this delicious, garlicky mushroom and bacon dish.
INGREDIENTS
8 ounces (250 g) of cut-up bacon
Butter, two tablespoons
26 ounces (750 g) of cleaned, brown mushrooms (pat dry with paper towel)
Olive oil, 1 tbsp
(1/4 cup chicken stock or dry white wine)
6 garlic cloves, chopped finely
400 ml (1 1/2 cups) of heavy cream (thickened cream or evaporated milk)
1 tbsp. fresh parsley, chopped
1 teaspoon finely minced fresh thyme
To season with salt and pepper
1/2 cup fresh mozzarella, grated or shredded
1/4 cup fresh parmesan cheese, grated or shredded
In order to begin, you need first sear the bacon over medium heat in an oven-safe skillet. Repeat until they are crispy. Put this on a paper towel with a slotted spoon and allow it to soak up all the oil before setting it aside.
Melt the butter in the same pan and then add the mushrooms.
Mix everything together, add some oil, and cook it while scraping some of the browned bits from the pan.
Make sure the liquids inside the mushrooms are released by continuing to fry them for a little while, until they are slightly browned.
Add the wine and broth after taking them. Allow it to simmer for two minutes, watching as the liquid reduces, and stirring occasionally.
Make sure the oven or broiler is hot before using it.
Add the garlic to the mushroom mixture and stir until the mixture begins to smell. Form there, add the herbs and cream, and then turn the heat down to a low setting. This should simmer for 4-5 minutes, or until the sauce thickens, until the ingredients are all soft. After that, add salt and pepper to taste to season the dish.
Put the bacon in there, then stir everything together to ensure that the flavors are evenly distributed throughout.
In a way that works for you, sprinkle some parmesan cheese on top of the mushrooms after adding the mozzarella.
Place this under the broiler or in the oven, and let it cook there until the cheese is melted and bubbling and the mushrooms are done to your preference (around 3-5 minutes)
For optimal results, take the mixture, plate it up, and then serve it warm. If you want something that is lovely and cheesy and meets your needs, you can add additional cheese.
You are welcome to add cheese or increase the amount of garlic in this dish because both will only serve to improve the already delicious flavor.