Tender sautéed chicken thighs smothered in mushrooms, garlic and gruyere. This low carb chicken recipe will have you doing the happy dance!
I am not one to reinvent the wheel. I know a good thing when I see it. And when something works, I don’t mess with it. But I might, I just might, repurpose it. And I might, I just might, repurpose it over and over. Most of the time, I don’t tell people I am repurposing it, so they are never the wiser. But I know. I know exactly what I am doing, and I admittedly take a little joy out of figuring out new ways to repurposes an old favourite.
In this case, I am not sure you can call the favourite “old”. The favourite is pretty new. Or rather, it’s new to me, this way of smothering browned chicken in all sorts of delicious toppings and baking them to perfection. I am sure the process is not new, I am sure many have done this same method in any number of variations. I did it for the first time myself this summer with my low carb Caprese Chicken recipe. And I loved it so much, I followed it quite quickly thereafter with some low carb Easy Mediterranean Chicken. The premise of these recipes is really the same. Take some chicken (I prefer thighs), brown in a pan with butter, top with something tasty, including copious amounts of cheese, and bake until done. Dinner. Is. Served.
This time, I branched out from the tomatoes and mozzarella theme, and went with the intensity of sautéed mushrooms and Gruyere. I am pretty sure I don’t even need to tell you how good this was.
Please see my Mushroom Gruyere Smothered Chicken on A Sweet Life.