Keto Chicken and Mushroom Creamy Sauce Recipe
This Keto Chicken and Mushroom Creamy Sauce recipe is delicious comfort food, combining earthymushrooms, a delicious cream-based sauce, and tender fresh chicken breasts.It's an excellent low-carb, high-fat meal that fits perfectly into a ketogeniclifestyle and delivers strong flavor and hearty satiety.
Equipment
- Large kadai or frying pan
- Mixing spoon or spatula
- pinch
- Cutting Board
- the knife
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup chicken broth (low-sodium)
- ¼ cup Parmesan cheese (optional for added richness, can omit for dairy-free)
- 2 tablespoons butter (or ghee for dairy-free)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 8 ounces (225g) mushrooms, sliced (white button or cremini work well)
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare TheChicken:Season the chicken breasts (or thighs) well on both sides with salt and pepper.In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.Add the chicken to the pan and cook for 5-6 minutes on each side, until golden brown and cooked through. The meat should reach an internaltemperature of 165°F (74°C). Once cooked, remove the chicken from the skilletand keep aside.
- Cook The Mushrooms:In the same skillet, add the remaining tablespoon of butter.When melted, add chopped mushrooms. Saute for 4-5 minutes until the mushroomsare brown and soft. Add the minced garlic and thyme to the pan, cook an additional 1-2 minutes until fragrant.
- Make The Creamy Sauce:Pour in the chicken broth, deglazing by scraping the bottomof the pan and picking up any flavorful bits stuck to the skillet. Let it boilfor about 2 minutes. Reduce heat and stir in heavy cream (or coconut cream). Letthe sauce simmer for 3-5 minutes, stirring occasionally, until it thickensslightly.If using Parmesan cheese, stir it in now and let it meltinto the sauce for extra richness.
- Combine and Boil:Return the cooked chicken to the pan, basting it in thesauce. Let the chicken simmer in the sauce for an additional 5 minutes toabsorb the flavor and ensure it is heated through.
- Serve:Garnish the dish with fresh chopped parsley and serve hot.Pair with your favorite keto side dish like cauliflower rice, zucchini noodlesor roasted vegetables.
Notes
Do Not Overcook The Chicken:
Be careful not to overcook the chicken, as this can make it tough. Cook it until it reaches an internal temperature of 165°F (74°C).
Use Fresh Mushrooms:
Fresh mushrooms provide the best texture and flavor. Cremini mushrooms offer a deeper, earthier flavor, while white button mushrooms are milder.
Thicken The Sauce:
If your sauce is too thin, continue to simmer uncovered until it reaches your desired thickness. You can add a small amount of grated parmesan cheese to help thicken the sauce.
Variation in Taste:
Feel free to add other herbs like rosemary, sage or even a pinch of cayenne pepper for some heat. You can experiment with different types of mushrooms such as shiitake or portobello.
Dairy-Free Alternatives:
If you want to make the recipe dairy-free, replace the butter with ghee or olive oil and heavy cream with coconut cream. The coconut cream adds a subtle sweetness, but pairs well with the mushrooms and chicken.