Try this delicious meal as part of an LCHF (low carb high fat) diet. Recipe by dietician and founder of Eat Play Thrive Vicky Kuriel. 


  • 4 chicken thighs – bone in and skin on – seasoned with salt and pepper

  • 2 tbsp butter

  • 3-4 cloves of garlic, crushed

  • 250g button mushrooms, halved

  • 1 cup chicken or vegetable stock

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ¼ cup double cream

  • ¼ cup grated parmesan

  • 1 tbsp whole grain mustard


  • 1.

    Preheat the oven to 200C

  • 2.

    Heat an oven-proof frypan over medium-high heat and melt the butter

  • 3.

    Add the chicken and brown on both sides. Remove from the pan and set aside

  • 4.

    Add the garlic and mushrooms to the pan and cook stirring occasionally for about 5 minutes. Stir in the stock and herbs and then return the chicken to the pan

  • 5.

    Place in the oven for about 30 minutes or until completely cooked through

  • 6.

    Remove the chicken and again set it aside

  • 7.

    Add the cream, Parmesan and mustard to the frypan and heat on the stove top stirring. Bring to a simmer and continue to stir allowing the sauce to thicken (approximately 5 minutes)

  • 8.

    Serve the chicken on a bed of fresh rocket and cauliflower rice, topped with the delicious creamy mushroom sauce

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 433kj
  • Fat Total 36g
  • Saturated Fat 22g
  • Protein 16g
  • Carbohydrate 13g
  • Sugar 7g
  • Sodium 546mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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