• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Low Carb Maven
  • About
  • Start Keto
    • Low Carb Diet Beginners Guide
    • How To Start A Low Carb Diet In 3 Easy Steps!
    • Low Carb Keto Food List
    • How to set yourself up for success on your new Keto Diet (free printable)
    • The beginners guide to Keto meal planning (+ a free healthy meal planner!)
    • Best Low Carb Sweetener: The Best Sweeteners & How to Choose Them
    • U.S. to Metric Baking Chart
  • Newsletter
  • Recipe Index
  • Amazon Shop
  • Keto Discounts
Home » Chicken Thighs with Mushrooms and Tarragon Cream

Chicken Thighs with Mushrooms and Tarragon Cream

By Kim Hardesty

Pin615
Share109

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon.

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with browned mushrooms and fresh tarragon. 7 net carbs per serving.

I have been totally crushin’ on mushrooms lately. Which is strange because I don’t often go for mushrooms at the grocery store. I’m not sure if it’s the meaty texture, or the rich and complex flavor they bring to a dish, or the amazing way the house smells when they’re are browning in the pan, or what – but they have found their way into at least two other dishes I’ve posted recently.

Check out the Turkey Marsala and the Sherry Chicken Saute with Mushrooms and Peppers (aka Chicken Cacciatore) if you like mushrooms, too. I’m sure I will get tired of mushrooms at some point, but I see this trend continuing for at least a while.

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon. 7 net carbs per serving.

Chicken thighs is another thing I don’t usually buy, but in an effort to be frugal, I have taken advantage of the Summer price break and purchased a few big-packs for the freezer. When chicken thighs and mushrooms meet in the saute pan, it’s like they were meant for each other; add chicken thighs with mushrooms and tarragon cream, and you have a match made in culinary heaven. Yum!

I think most of you would agree that because we all live busy lives, fast and easy meals are in order. But I would argue that in a fast paced world, there are times we need slow down and enjoy the process to really appreciate the end product. This is one of those times and one of those dishes. WAIT!

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon. 7 net carbs per serving.

Wait! Before you hit the back button or go and check your Facebook, hear me out. These chicken thighs with their creamy mushroom and tarragon goodness, don’t take much hands-on-time to prepare. Do you have a timer? It will be your best friend.

Let’s see… 7 minutes per side for the chicken thighs, 4 minutes per side for the mushrooms, 3 minutes for the shallots, 2 minutes for the wine, add the cream, everyone back in the pan, and 30 minutes in the oven. That’s just over an hour of cooking time, but hands-on-time is about 10.

All of that in-between time leaves plenty of room to make a side, put a few dishes in the dishwasher or set the table.

As I’ve mentioned, this recipe does not take a lot of hands-on-time, but it does take a little more time than a one-pot-cook-everything-at-once kind of meal — and it should. This recipe builds layers of flavor in every step and it’s worth it — and your loved ones are worth it. Bring dinner back to the table with these crispy chicken thighs with mushrooms and tarragon cream.

A perfect dessert would be my Nana’s Cheese Pie. It’s 4 net carbs a serving and always delicious.

Chicken Thighs with Mushrooms and Tarragon Cream 7 net carbs a serving

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon. 7 net carbs per serving.

Chicken Thighs with Mushrooms and Tarragon Cream

Chicken Thighs with Mushrooms and Tarragon Cream features golden chicken thighs in a white wine and cream sauce flavored with shallots and fresh tarragon. Bring dinner back to the table with these Chicken Thighs and Mushrooms in Tarragon Cream. 7 net carbs per serving.
4.41 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 516kcal
Author: lowcarbmaven.com

Ingredients

  • 6 chicken thighs
  • salt and pepper
  • 8 ounces sliced crimini mushrooms baby portabella
  • 4 ounces shallots sliced
  • 1/4 cup oil divided
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 in cube bouillon I use Better Than Bouillon a jar
  • 2 tablespoons chopped tarragon
  • 1 1/2 cups heavy cream
  • More tarragon for garnish optional

Instructions

  • Preparation: Put a platter, small sheet pan or a pyrex 9x9 dish by the stove. Locate your tongs and spatter screen. Pat the chicken thighs dry to reduce spattering. Trim any extra fat and excess skin off of the chicken thighs and liberally season both sides with salt and pepper.
  • Chicken: Heat a large oven proof skillet over medium high heat. When nice and hot, add two tablespoons of oil to the pan swirling it around to coat the entire bottom surface. Add the chicken thighs, skin-side-down and use a spatter screen if you have one. Set the timer for 7 minutes and check the chicken when the timer sounds. The skin should be a rich golden color and crispy and most of the fat should have been rendered. If not, let it go another 1 minute. Using tongs, flip the chicken thighs over and cook for another 7 minutes. Remove the chicken from the pan. NOTE: It's better to do two batches than to crowd the pan and have soggy chicken skin. Pour out some of the rendered chicken fat between batches to reduce spattering.
  • Mushrooms: Turn the pan down to medium. Pour out all of the oil that has accumulated in the bottom of the pan except for 2 tablespoons. I added the extra fat to my bacon grease jar. Add half of the mushrooms to the pan, arranging them into an even layer. Set the timer for 4 minutes, flip each one with the tongs and set for 4 more minutes. When browned, remove the mushrooms to the plate with the chicken. PREHEAT OVEN TO 350. If the pan is dry, add a little more oil. Cook the other half of the mushrooms 4 minutes per side and remove to the plate with the chicken and other mushrooms.
  • Make the sauce: While the chicken or mushrooms are cooking, peel and slice the shallots and chop the tarragon. If the pan is dry after the mushrooms are browned, add a little more oil and then the shallots. Cook the shallots for about 3 minutes until they start to soften. Turn off the heat. Move the pan off of the burner. Add the wine, lemon juice, and bouillon to the pan. Put the pan back on the burner, turn it up to medium high and simmer approximately 1 1/2 - 2 minutes scraping up all of the brown bits from the bottom of the pan. Simmer until the liquid is reduced by half.
  • Add the cream, lemon zest, and tarragon to the pan, giving it a stir, and bring the cream up to a simmer. Add the chicken thighs back to to pan, skin-side-up and arrange mushrooms around in the empty spaces. If you wish, add a few sprigs of tarragon around the chicken thighs.
  • Place the pan into the oven and cook uncovered, for 30 minutes or until the internal temperature of the chicken is 165 degrees.
  • Finishing touches: When the chicken comes out of the oven, stir the sauce and taste. Add salt if needed. For a thicker sauce, remove the chicken to a serving platter and simmer the sauce to desired thickness. Taste for seasoning and adjust after simmering.

Notes

Crimini mushrooms work best in this recipe because they are sliced thicker and are a little meatier or more substantial. If using sliced button (white) mushrooms, brown 3 minutes per side.
If you don't like tarragon, use 1 tablespoon of chopped fresh rosemary.
Change-up the flavor of the sauce by adding a little Dijon mustard or worcestershire. Just a little will do.
Nutrition Facts
Chicken Thighs with Mushrooms and Tarragon Cream
Amount Per Serving
Calories 516 Calories from Fat 405
% Daily Value*
Fat 45g69%
Carbohydrates 7g2%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 516kcal | Carbohydrates: 7g | Protein: 19g | Fat: 45g

 

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

Pin615
Share109

Filed Under: Chicken, Dinner

LCM NEWSLETTER

Join thousands of subscribers to get a FREE low carb recipe e-book, access to special deals, tips, and more!

Thank you!

You have successfully joined our mailing list.

Previous Post: « Blueberry Topping – Low Carb
Next Post: Broccoli Cauliflower “Rice” »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. AvatarMello

    October 21, 2020 at 8:33 am

    Kids came over last Saturday for hubby’s birthday. Decided to do a taste test run with the sauce a few days before to make sure it would be kid approved (both in their 30’s and love food). The gravy was so delicious I made a second batch because I wanted to make sure I had enough…just to let you know I had nothing left after the end of the meal! Nobody realized it was keto! Thanks you!

    Reply
    • Kim HardestyKim Hardesty

      October 22, 2020 at 6:15 am

      I’m so happy to hear that your family enjoyed the recipe, Mello! A Happy Belated Birthday to your hubby. Also, kudos for doing a test run on a new recipe. Most people don’t and then are upset if the recipe needs to be adjusted per their ovens/stoves/pans or pallets. That was very smart! Enjoy the rest of your week. -Kim

      Reply
  2. AvatarJW Newton

    October 13, 2020 at 8:57 am

    Great recipe 👍

    Reply
  3. AvatarKelly

    December 26, 2019 at 9:28 am

    I’ve made this a few times and each time I make it I wonder why I don’t make it more often because it is super easy and incredibly delicious. Thanks for another winner!

    Reply
  4. AvatarDebra Adams

    August 11, 2019 at 2:23 pm

    I am leaving a 3 star only because I am not a fan of Tarragon. Had I been more attentive (or announced I was making tarragon cream chicken) I would have substituted rosemary or thyme but my guests liked tarragon so….They loved it. Me…meh. Next time I will make it for myself lol.

    Reply
  5. AvatarTheresa

    April 23, 2019 at 10:58 am

    I made these last night after finding the recipe on TasteSpotting. I got rave reviews! Great recipe and sooooo delicious!

    Reply
    • KimKim

      April 23, 2019 at 1:32 pm

      I am so happy to hear that you got compliments on your dinner, Theresa. Thanks for letting me know! -Kim

      Reply
  6. AvatarDebbie Kane

    January 8, 2019 at 7:03 pm

    This dish was fantastic! So totally satisfying and easy to make. I served it with fresh sauteed spinach. Thanks for sharing. It’s a keeper!

    Reply
  7. AvatarMatt

    October 17, 2017 at 7:18 pm

    Chicken thighs are my favorite part of the bird – and this is a delicious recipe! thanks for sharing.

    Reply
    • KimKim

      October 17, 2017 at 9:22 pm

      Great! Have a nice week. -Kim

      Reply
    • KimKim

      October 17, 2017 at 9:25 pm

      Yeah this is a nice recipe. I’m glad you like it. Thanks for commenting. Enjoy your week. -Kim

      Reply
  8. AvatarChristine

    June 20, 2015 at 10:23 am

    Chicken thighs are my absolute favorite! And I’m loving this mushroom cream sauce. Definitely making this this week.

    Reply
    • AvatarKim

      June 20, 2015 at 11:30 am

      Thanks Christine. Your blog name is PERFECT by the way – love it. You know, you can change-up the flavor by adding a little dijon or worcestershire sauce. I guess I should add it to the post. Have a great weekend! -Kim

      Reply
  9. AvatarApril @ Girl Gone Gourmet

    June 17, 2015 at 5:11 am

    I love dishes like this and have no problem that it takes some time to pull it together – Looks perfect for a Sunday support or a dinner party :)

    Reply
    • AvatarApril @ Girl Gone Gourmet

      June 17, 2015 at 5:12 am

      Not sure what I meant by Sunday ‘support’ — LOL. Meant Sunday Supper!!

      Reply
      • AvatarKim

        June 17, 2015 at 9:03 am

        April, I knew what you meant! Thank you. -Kim

        Reply
    • AvatarKim

      June 17, 2015 at 9:03 am

      Hi April. Thank you so much! Have a nice week.

      Reply

Primary Sidebar

Welcome!

Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


Follow Keto Diet App Blog - get it for free

Footer

As featured on: The Feed Feed, Men's Health, Bulletproof, Huffpost, Health, Delish, Brit + Co, County Living, BuzzFeed, The Diabetes Council, BuzzFeed, Greatist, Shape, Parade, Women's Health, Keto Summit

LCM NEWSLETTER

Join thousands of subscribers to get a FREE low carb recipe e-book, access to special deals, tips, and more!

Thank you!

You have successfully joined our mailing list.

INFORMATION

Terms and Privacy
About
Contact
Low Carb Maven is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2021 Low Carb Maven on the Foodie Pro Theme