Creamy Chicken & Mushrooms
Seared chicken thighs in a luscious, herb-infused mushroom cream sauce made with ghee, garlic, and coconut cream.
Ingredients
6 oz chicken thighs, boneless & skinless
1 Tbsp butter or ghee
1 cup mushrooms, sliced (cremini or button)
1 clove garlic, minced
¼ cup chicken bone broth
¼ cup coconut cream (scooped from top of a chilled can)
½ tsp dried thyme
¼ tsp black pepper
Salt, to taste
1 tsp olive oil (for finishing)
1 Tbsp fresh parsley, chopped (optional)
Macronutrients
Protein: 43g
Fat: 32g
Carbs: 4g
Preparation
Sear the chicken: Season chicken thighs with salt and pepper. Heat butter or ghee in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until browned and cooked through. Remove and set aside.
Sauté the mushrooms: In the same skillet, add sliced mushrooms. Sauté for 5–6 minutes until browned and softened. Add garlic and thyme, cook for another minute.
Make the sauce: Pour in the bone broth and coconut cream. Stir to combine and simmer for 3–4 minutes, letting the sauce thicken slightly.
Combine: Return the chicken to the skillet and simmer in the sauce for 2–3 more minutes. Drizzle with olive oil and garnish with chopped parsley before serving.
Swapped L-Sits for a mix of planks and l-sits
Timer splits:
Round 1 · split 5:00 · @ 5:00
Round 2 · split 6:02 · @ 11:02
Round 2 · split 6:02 · @ 11:02
Round 3 · split 5:35 · @ 16:38