When I looked at the carb count for one of my long time go-to easy chicken dishes, I couldn’t believe how low it was. I use chicken thighs because they have more flavor, but breasts are fine too. Enjoy!
- 4 large bone-in skinless chicken thighs (you can buy regular bone-in thighs and remove the skin yourself)
- 1 tbs Worcestershire Sauce
- 1 can Campbell’s Golden Mushroom Condensed Soup (we use this one)
- 1/2 tsp Garlic Powder
- Preheat oven to 350 F
- Line a pan with aluminum foil, or use a pyrex baking dish.
- Place chicken thighs in pan and season with garlic powder.
- Pour or spoon the condensed Golden Mushroom Soup straight out of the can over the thighs covering them evenly. (Do not add water to the soup).
- Add the Worcestershire Sauce evenly over the thighs.
- Cover tightly with aluminum foil and bake for 1 hour.
- When finished, spoon mushroom sauce over the thighs as you serve them. Mushroom sauce may also be spooned over low carb sides like cauliflower rice, if you want.
- Yum, yum, yum!
Makes 4 Servings Of 1 Large Thigh Each
Each serving has 4-6 grams of net carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into myfitnesspal.com for personal results.