Ingredients
• 6 bone-in, skin-on chicken thighs (or boneless for quicker cook)
• 1 tbsp olive oil or bacon drippings
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced (optional, for umami depth)
• 2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• Salt & black pepper to taste
• 2 tbsp cornstarch + 2 tbsp cold water (slurry, for thickening)
For serving:
• 3 cups cooked white or brown rice (or cauliflower rice for low-carb)
• Fresh parsley, chopped
Instructions
- Pat chicken dry; season generously with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high. Sear chicken, skin-side down, 6–8 mins until golden and crisp. Flip; cook 2 mins more. Transfer to a plate.
- Reduce heat to medium. Add onions; sauté 5–6 mins until softened and caramelized. Add garlic and mushrooms (if using); cook 3–4 mins more.
- Return chicken (skin-side up) to skillet. Pour in broth, Worcestershire, smoked paprika, thyme, and bay leaves. Liquid should come halfway up chicken—add more broth if needed.
- Bring to a simmer. Cover and cook on low heat 30–35 mins (bone-in) or 20–25 mins (boneless), until chicken is fork-tender and reaches 165°F.
- Remove chicken and bay leaves. Stir cornstarch slurry into gravy; simmer 2–3 mins until thickened and glossy. Taste—adjust seasoning.
- Serve chicken over rice, smothered in gravy. Garnish with parsley.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 6
Calories: 520, Net Carbs: 22g, Fats: 28g, Protein: 42g
✅ Keto-friendly with cauliflower rice — net carbs drop to ~6g/serving.