Tender chicken thighs in a rich cream and mushroom sauce with fresh herbs. A comforting one-pan meal without the carb-heavy sides.
Season chicken with salt and pepper. Sear in butter over medium-high heat, 4 min per side. Remove and set aside.
In the same pan, sauté mushrooms and garlic for 5 minutes until golden.
Add broth, cream, thyme, and mustard. Stir and bring to a gentle simmer.
Return chicken to the pan. Cover and cook 10–12 minutes until chicken is cooked through.
Serve with a green salad or steamed green beans.
Very low in carbs — use your usual dosing method agreed with your care team for precise dosing. The high fat from cream slows absorption significantly, so watch for a delayed blood sugar rise 2–4 hours later. Log this in your journal to learn the pattern.
