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prep time
10 min
cook time
35 min
ready time
45 min
Keto Spicy Chili Chicken Thighs with Oyster Mushrooms
This yummy Keto oyster mushroom recipe is a full meal you can make for meal prepping and a family dinner. Bone-in, skin-on chicken thighs are fully seasoned and cooked to golden on your stovetop. Then, they finish roasting in a skillet in your oven. The pan drippings make a great brown sauce to pour over the top of the thighs. Served on the side are buttery garlic oyster mushrooms. The mushrooms also make a great sauce in your cooking pan with lots of butter, green onion, and sesame seeds. Store leftovers or meal prep containers in your refrigerator for up to 4 days depending on the freshness of your chicken.
Are oyster mushrooms Keto?
Oyster mushrooms are very Keto-friendly for your diet. Each ounce of oyster mushrooms has about one gram of carbs. Mushrooms also have fiber, a little protein, and important vitamins and nutrients. If you can’t find fresh oyster mushrooms at a grocery store, you can substitute them with other mushrooms.
Other mushrooms you can use
Depending on where you reside, you may have trouble finding oyster mushrooms. If possible, the next best substitution is shiitake mushrooms. However, other mushrooms that have similar macros to oyster mushrooms are portobello, cremini, or white button mushrooms. A good rule of thumb is most mushrooms have about one gram of carbohydrates per ounce.
Should I eat skin-on chicken on Keto?
Other diets may typically recommend you eat cuts of chicken that are lean, like chicken breast. On the Keto diet, eating protein with more fat on it is more commonly accepted. Eating chicken with the skin on is a way to incorporate fat into your diet. For the healthiest version of Keto, make sure to include a variety of fats in your meals.
Net Carbs
4.1 g
Fiber
1.9 g
Total Carbs
6.2 g
Protein
36.4 g
Fats
59.9 g
708 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Broilers Or Fryers Thigh Meat And Skin Raw
14 oz
Olive oil
0.5 tsp
Seasoned salt
0.5 tsp
White pepper, ground
0.25 tsp
Chili powder
0.5 tsp
Garlic powder
0.13 tsp
Paprika
0.5 tsp
Onion powder
0.13 tsp
Chicken broth
0.5 cup
Butter, unsalted
1 tbsp
Oyster mushrooms, raw
3 oz
Sesame oil
1 tbsp
Garlic
1.5 tsp, chopped
Ginger
0.5 tsp
Butter, unsalted
2 tbsp
Scallions
1 tbsp, chopped
Sesame seeds
1 tsp
Salt
1 dash
Recipe Steps
steps 5
45 min
Step 1
Prepare bone-in chicken thighs with skin on by using a paring knife to score the skin in one or two places on each piece. Pull the skin over and under the chicken to help keep the skin from shrinking while it cooks later. Rub ¼ teaspoon olive oil into each chicken thigh. Then, season the thighs with a blend of seasoned salt, white pepper, chili powder, garlic powder, paprika, and onion powder.Step 2
Heat an oven-safe skillet over high heat on your stove. Wait until the skillet is hot, then transfer the chicken thighs to the hot skillet skin-side down. Cook the chicken until the spices char and the skin starts to get crispy. Cook the chicken to golden on the other side when you flip the thighs over.Step 3
Remove the skillet from the stove, and turn on your oven to preheat to 350 F (180 C). Pour the chicken broth gently over the chicken thighs into the skillet. Cut the butter into dollops, and place the dollops on top of the chicken and throughout the skillet. Bake the skillet in your oven for 25 minutes or until the chicken is done. You can also use a broiler to give the chicken crispier tops.Step 4
While the chicken is in the oven, slice whole oyster mushrooms into long strips. Add them to a mixing bowl, and toss the strips with sesame oil, minced garlic, and raw grated ginger. Heat a non-stick pan on high heat on your stove, then add the mushrooms to the pan. Let the mushrooms turn golden, then reduce the heat to medium and let the mushrooms cook until they’re tender.Step 5
Reduce the heat on your stove even lower, and add butter to the pan to melt over the mushrooms. Add chopped green onion, sesame seeds, and salt to the pan, then toss the mushrooms in the melted butter. Tenderize the mushrooms in the butter for a few minutes. Serve hot with all the pan drippings with the chicken thighs.
