Low Carb Chicken in Creamy Mushroom Sauce
Indulge in the comforting flavors of this Low Carb Chicken in Creamy Mushroom Sauce, a rich and satisfying dish perfect for weeknight dinners or special occasions. Juicy, golden-brown chicken breasts are nestled in a luscious, garlic-infused mushroom sauce made with heavy cream, chicken broth, and Parmesan cheese, delivering a velvety texture that's keto-friendly. Fresh thyme and parsley add a burst of herbaceous aroma, while cremini mushrooms bring a hearty, earthy depth to the dish. Ready in just 45 minutes, this one-skillet recipe is easy to prepare and pairs beautifully with roasted vegetables, cauliflower rice, or a light green salad. It's a must-try for those seeking low carb, high-flavor meals the whole family will love!
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Ingredients
- 4 pieces Chicken Breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic
- 250 grams Cremini Mushrooms
- 1 cup Heavy Cream
- 0.5 cup Chicken Broth
- 2 teaspoons Fresh Thyme
- 0.5 cup Parmesan Cheese
- 2 tablespoons Chopped Parsley
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.
Step 4
Add sliced cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Step 5
Pour in the chicken broth and bring to a simmer. Scrape any browned bits from the bottom of the skillet for extra flavor.
Step 6
Stir in the heavy cream and fresh thyme. Let the mixture simmer for about 3-4 minutes until slightly thickened.
Step 7
Reduce heat to low and stir in grated Parmesan cheese, mixing until melted and the sauce is creamy.
Step 8
Return the chicken breasts to the skillet, spooning the creamy mushroom sauce over the chicken. Cook for an additional 3 minutes until heated through.
Step 9
Garnish with chopped parsley and serve hot.
Nutrition Facts
| Serving size | (1436.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2671.3 |
| Total Fat 172.1g | 0% |
| Saturated Fat 82.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 918.5mg | 0% |
| Sodium 3569.7mg | 0% |
| Total Carbohydrate 14.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 5.4g | |
| Protein 238.7g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 607.3mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1324.5mg | 0% |
Source of Calories