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Keto Dinner

Chicken with Mushrooms, Prosciutto, and Cream

This keto baked chicken recipe has become a staple in my kitchen. The salty prosciutto complements the juicy thighs, while the creamy mushroom sauce adds richness without the carbs. I love how effortlessly it comes together, making it perfect for both busy evenings and special dinners. It’s one of those meals that looks like you spent hours, but it’s ready with minimal fuss.

15 min Prep time 65 min Cook time 80 min Total time 6 Servings 430 Calories
Chicken with Mushrooms, Prosciutto, and Cream

Ingredients

  • tablespoons butter, melted
  • bone-in, skin-on chicken thighs
  • salt
  • black pepper
  • thin slices prosciutto
  • tablespoons minced garlic, divided
  • cup sliced fresh mushrooms
  • /4 cup dry white wine (optional)
  • cup sour cream

Instructions

  1. Step 1

    Preheat the oven to 350°F and drizzle melted butter into a casserole dish. Season the chicken thighs with salt, pepper, and one tablespoon of the minced garlic. Wrap each thigh snugly in a slice of prosciutto and place them in the dish. Scatter the sliced mushrooms and remaining garlic over the top. Bake for about an hour, until the juices run clear. Transfer the chicken to a platter and cover loosely with foil to stay warm. Pour the pan drippings into a skillet over medium-low heat. Whisk in the white wine if using, and the sour cream, stirring until the sauce is warm and smooth, about five minutes. The prosciutto will crisp slightly around the edges, creating a lovely texture. While the chicken bakes, you can prepare a simple side like steamed green beans. Spoon the cream sauce over the chicken and serve.

Chef's Tip

I always let the chicken rest briefly after baking to keep it juicy. For a non-alcoholic version, substitute the wine with chicken broth and a squeeze of lemon for brightness. Another tip: if you want crispier prosciutto, pop the baked chicken under the broiler for a minute before making the sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. The sauce may thicken when chilled, so stir well as it warms.

Variation Tips

For a complete meal, serve alongside roasted asparagus or a crisp green salad. You can swap the chicken thighs for boneless breasts—just reduce the cooking time to avoid drying them out. Adding a sprinkle of fresh thyme to the sauce gives an herby twist, or replace prosciutto with bacon for a smokier flavor.

Frequently Asked Questions