# Atkins Creamy Chicken and Mushroom Stew

**Servings:** 4 servings

## Description
A rich, velvety stew featuring tender chicken thighs and earthy mushrooms in a garlic-herb cream sauce. Low carb and deeply satisfying. This Atkins-friendly dish skips the flour thickeners and potatoes, relying on heavy cream and reduction for a luxurious texture.

### Shopping List
- [ ] 1.5 lbs Boneless, skinless chicken thighs
- [ ] 1 lb Cremini or button mushrooms
- [ ] 1 block Butter (Salted or Unsalted)
- [ ] 1 medium Onion
- [ ] 1 head Garlic
- [ ] 1 carton (32 oz) Chicken broth
- [ ] 1 pint Heavy cream
- [ ] Dried Thyme
- [ ] Dried Rosemary
- [ ] Fresh Spinach (Bagged)
- [ ] Salt and Black Pepper
- [ ] Fresh Parsley

![Hero Image of Atkins Creamy Chicken and Mushroom Stew](images/atkins_creamy_chicken_and_mushroom_stew_hero.png)
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## Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 1 lb Cremini or button mushrooms
- 3 tbsp Butter
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 2 cups Fresh spinach (optional)
- Salt and Black Pepper
- Parsley for garnish

## Steps
1. **Prep the Chicken and Veggies:** Start by cutting the 1.5 lbs of chicken thighs into bite-sized pieces, about 1 inch each. Season them generously with salt and black pepper. Clean the mushrooms with a damp cloth (do not soak them) and slice them thickly. Dice the medium onion finely and mince the 3 cloves of garlic.
2. **Sear the Chicken:** Place a large Dutch oven or deep skillet over medium-high heat and melt 1 tablespoon of the butter. Once the butter foams, add the chicken pieces in a single layer. Do this in two batches if necessary to ensure they brown rather than steam. Cook for about 4-5 minutes per side until golden brown. They don't need to be cooked through yet. Remove the chicken to a plate.
3. **Sauté Mushrooms and Aromatics:** In the same pot, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to let them brown. Stir and cook for another 2-3 minutes until they release their moisture and start to caramelize. Add the diced onion and cook for 5 minutes until soft and translucent. Finally, stir in the minced garlic, dried thyme, and rosemary, cooking for just 1 minute until fragrant.
4. **Deglaze and Simmer:** Pour in the 1 cup of chicken broth. Use a wooden spoon to scrape the bottom of the pot, releasing the flavorful browned bits (fond). Bring the liquid to a simmer. Return the browned chicken and any rested juices back into the pot.
5. **Cream and Reduce:** Reduce the heat to medium-low. Stir in the 1 cup of heavy cream. Let the stew simmer gently, uncovered, for 10-15 minutes. The sauce will reduce and thicken naturally as the water evaporates and the cream concentrates. Stir occasionally to prevent sticking.
6. **Finish and Serve:** If using spinach, stir it in during the last 2 minutes of cooking until just wilted. Taste the stew and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.

![Ingredients and Prep for Atkins Creamy Chicken and Mushroom Stew](images/atkins_creamy_chicken_and_mushroom_stew_prep.png)
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