Preheat oven to 400. Place the chicken thighs in a greased 9x13 casserole dish. Sprinkle with a little salt and pepper. Place into the oven and begin to cook for 20 minutes while you make the mushroom sauce.
Make the mushroom sauce. As soon as it is ready drain any cooking liquid from the chicken casserole and top the chicken with the sauce. Return to the oven and bake for an additional 15-20 minutes until the chicken reaches 160 on an internal thermometer.
Mushroom Sauce:
Heat the butter and olive oil in a large skillet over medium heat until hot.
Add the onion and garlic and cook until softened. Next, add the mushrooms and cook until tender. Remove the cooked vegetables from the skillet and set aside.
Add the broth and cream cheese to the skillet. Whisk until the cream cheese has melted. Add the cream, salt, and pepper. Stir until smooth.
Add half of the mushroom back to the pan and puree with an immersion blender until smooth. Sprinkle the xanthan gum on top of the sauce and whisk until smooth. Add the remaining mushrooms back to the sauce and serve.
Notes
Nutrition: the nutrition facts are for ⅛th of the recipe. This is approximately 2 thighs with ½ cup sauce. There are 4.4 NET carbs per serving.To Store: Keep in an airtight container in the fridge for up to 4 days. To Reheat: Place on a microwave-safe dish and heat for 1-3 minutes or until hot. It's best to cover with a microwave before reheating so the sauce doesn't splatter.