When craving comfort food on a low-carb diet, Keto Creamy Mushroom Chicken is an excellent choice. This dish combines the ease and quick preparation of chicken with the earthy flavor of mushrooms, all enveloped in a rich, creamy sauce. This recipe is a tasty one-pan dinner that can be ready in about 45 minutes, boasting approximately 4.5g net carbs per serving.
Why Chicken and Mushrooms?
Chicken and mushrooms are a truly delicious pairing, both in texture and taste. The juicy mushrooms really complement the lean white meat. The creamy low-carb sauce is rich, garlicky, and herby - packed with earthy mushroom flavor, perfect for chicken.
Key Ingredients for Keto Creamy Mushroom Chicken
- Chicken: Skinless chicken breasts are often used, sliced in half horizontally to ensure they cook quickly and evenly. Boneless, skinless chicken thighs can also be used for their tenderness and juiciness.
- Mushrooms: Brown button mushrooms, also called chestnut or cremini mushrooms, are recommended for their richer, more umami taste compared to white mushrooms. Pre-sliced mushrooms can save time on chopping.
- Cream: Heavy cream is essential for creating the creamy texture of the sauce. Cashew cream can be used as a dairy-free alternative, though heavy cream will result in a lower carb count.
- Wine & Brandy (Optional): A dry white wine can add a nice flavor while keeping the carbs low. Brandy adds a delicious depth of flavor.
- Chicken Broth: Chicken stock cubes are a convenient option.
- Aromatics: Garlic, shallots, thyme, and parsley are kitchen staples that enhance the flavor profile.
- Oil: Avocado oil is recommended for cooking at high heat due to its keto-friendly nature and high smoke point. Olive oil and butter are also used for frying.
- Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended for adding a salty, umami depth.
- Seasoning: Salt, pepper, smoked paprika, and cayenne powder.
Step-by-Step Instructions
Preparing the Chicken
- Pound the Chicken: If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness. Slicing chicken breasts in half horizontally to make them thinner is an alternative. Pat the chicken dry with paper towels.
- Season the Chicken: Season the chicken on both sides with salt and pepper. Consider adding garlic powder, oregano, and paprika for extra flavor. If you have the time, season the chicken with salt and pepper at least one hour ahead of when you are planning to cook it.
- Sear the Chicken:
- Heat oil (such as avocado oil) and butter in a large non-stick pan or cast iron skillet over medium-high heat.
- Once the butter has melted, add the chicken to the pan in a single layer, leaving space around each piece. (Cook in 2 batches if necessary). Arrange the chicken in a single layer, leaving space around each piece. This way, the meat sears rather than steams.
- Fry until golden brown without moving the meat, about 5 minutes. Flip and cook 4 more minutes. Cook for 7 minutes per side, or until the internal temperature is 155° F. Drain the juices in between and set aside if you want them more seared. Drain the pan juices (if necessary) when you flip the chicken pieces. This way, the meat browns quicker and the juices can caramelise.
- Remove the chicken from the pan and tent with foil to keep warm. Transfer to a serving plate and cover with foil.
- At what temperature is chicken safe to eat? Chicken meat should have an internal temperature of 74 Celsius or 165 Fahrenheit. Since the chicken we are using here is thin, it is fully cooked straight after searing.
Making the Creamy Mushroom Sauce
- Sauté Vegetables: Add the remaining oil to the pan. Add the mushrooms and shallots and cook for 7 minutes. Saute the minced shallots and garlic and the sliced mushrooms for around 4 minutes until golden brown, stirring occasionally. Cook until the onions are soft. Add the sliced mushrooms and cook, stirring frequently for an additional 4 minutes. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant. Add the spinach and garlic and cook for about 1 more minute. Remove the garlic, shallot, and mushrooms from the skillet. Set aside in a small bowl.
- Deglaze the Pan: Add the white wine, optional brandy and juices from the chicken back into the pan. Add the broth or wine to the pan and scrape up any brown bits. Simmer until reduced by half, about 4 - 5 minutes, scraping up any browned bits from the pan. Add the white wine and brandy and reduce the liquid by half.
- Create the Cream Sauce: Now add the chicken broth and thyme. Add the chicken broth and thyme. Cook until slightly thickened, 3 to 4 minutes. Reduce heat to medium-low and add the heavy cream and parmesan cheese. Cook for 3 - 5 minutes until the sauce thickens. Pour in the cream and add the remaining 1 tablespoon of butter. Pour in the cream and add a knob of butter. Cook for 3 - 5 minutes until the sauce thickens.
- Combine Chicken and Sauce: Return the chicken back into the pan. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Return the chicken to the pan, and coat with the sauce. Toss to coat.
Variations and Additions
- Cheesy: Add ¼ cup of grated parmesan to the sauce at the end of cooking.
- Spinach: Add a handful of spinach leaves and cook until wilted.
- Extra Thick Sauce: Remove ¼ cup or 60ml of the sauce and stir in ¼ teaspoon of xanthan gum or 1 teaspoon of collagen powder or 1 teaspoon of ground chia seeds.
- Keto Chicken Marsala: Re-create a keto version of the iconic marsala chicken with a simple swap! Use a dry Marsala wine (check the label - Marsala ranges from dry to sweet!) in place of the white wine and brandy.
Oven-Baked Version
Yes. Sear the chicken on the stovetop first and fry the vegetables. Transfer Add the wine, brandy and chicken stock to deglaze the pan. Then, transfer everything to a casserole and cover with foil. Bake at 180C or 350F for 30 minutes.
Serving Suggestions
Serve hot, topped with freshly chopped green onions with creamy keto cauliflower mash or low carb keto cauliflower rice to complete your perfect keto mushroom chicken dish. This creamy chicken is delicious served over rice, pasta, a side of, or a side of veggies when you’re doing low-carb.
Crispy Chicken Thighs Variation
For a different take, consider making crispy chicken thighs with creamy mushroom gravy. This variation utilizes chicken thighs for extra flavor and crispy skin.
Read also: Easy Low-Carb Cheese Crackers
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment paper (for easy cleanup), and place a baking rack on top of the parchment paper inside the rimmed baking sheet. Preheat a cast iron skillet over medium heat for 5 minutes.
- Prepare Chicken Thighs: While the skillet is heating, pat the chicken thighs completely dry with a paper towel. Season both sides with salt + pepper.
- Sear Chicken Thighs: Add the olive oil to the pan, and cook the chicken thighs skin side DOWN for 8-10 minutes over medium heat. Do not move the chicken thighs around in the pan. By cooking them over medium heat for a longer amount of time, they skin gets golden brown and ultra crispy.
- Roast Chicken Thighs: When the thighs are crispy and golden brown, transfer them to the rimmed baking sheet skin side UP. Finish roasting in the 425ºF oven for another 10-15 minutes until the thighs have in internal temperature of 165ºF using a meat thermometer.
- Make Mushroom Gravy: While the thighs are roasting in the oven, remove all but 1 tablespoon fat from the same cast iron skillet. Over medium heat, add the mushrooms, onion, garlic, thyme, salt and pepper. Cook until the vegetables are soft and turning golden brown, about 5-8 minutes, stirring occasionally and scraping up all the brown bits from the bottom of the skillet. In a measuring cup, whisk to combine the chicken stock and arrowroot powder. Add to the pan with the cooked mushrooms and onions. Heat over medium until bubbling, 3-5 minutes. The heat will activate the arrowroot powder to thicken the sauce. Remove the skillet from the heat. Add in the cashew cream and lemon zest, and stir to combine.
- Combine: Add the chicken thighs back in to the pan. Serve warm.
Consider these notes:
- Thickener: Arrowroot powder or tapioca flour can be used. Both are Whole30 + Keto friendly.
- Cream: Cashew cream can be substituted with heavy cream for an even lower carb count, but it will not be Whole30 compliant.
Tips for Success
- Single Layer: Arrange the chicken in a single layer, leaving space around each piece. This allows the meat to sear rather than steam.
- Dry the Chicken: Pat the chicken thighs COMPLETELY dry so there is no moisture.
- Browning: Drain the pan juices (if necessary) when you flip the chicken pieces to promote browning and caramelization.
- Even Cooking: If using chicken breasts (or large thighs), place them in a zip-top bag and pound to an even thickness.
Nutritional Information
This recipe contains 7 grams of carbohydrates and 2 grams of fiber per serving. That brings the carb count to 5 net grams per serving, making it suitable for low-carb and ketogenic lifestyles.
Read also: Keto Calorie Counting: A Detailed Guide
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