Keto Homemade Mushroom Chicken (Creamy & Low Carb)
There’s something incredibly comforting about a skillet full of creamy mushroom chicken. It's the kind of dish that fills your kitchen with warmth and your stomach with satisfaction. Whether you're following a strict keto diet or just trying to cut down on carbs, this low-carb mushroom chicken is a must-try. It's delicious, tasty, and unexpectedly simple to prepare in less than 30 minutes!
Why You'll Love This Recipe
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Low in carbs, high in flavor – Perfect for keto or low-carb lifestyles.
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Creamy, savory, and satisfying – Great for both weeknights and special occasions.
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One-skillet recipe – Less cleanup, more flavor!
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Customizable – Swap out ingredients to match your taste or pantry.
Ingredients You’ll Need
Here’s a list of everything you need to make this mouthwatering low-carb mushroom chicken:
For the Chicken:
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4 boneless, skinless chicken thighs or breasts
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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Salt and pepper to taste
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1 tbsp olive oil
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1 tbsp butter (unsalted)
For the Creamy Mushroom Sauce:
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8 oz fresh mushrooms (white or cremini), sliced
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3 cloves garlic, minced
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½ small onion, finely chopped (optional, adds a small amount of carbs)
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½ cup heavy cream
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½ cup chicken broth (preferably low sodium)
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¼ cup grated Parmesan cheese
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½ tsp dried thyme or Italian seasoning
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Salt and pepper to taste
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1 tbsp fresh parsley, chopped (for garnish)
Preparation Time
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Step-by-Step Instructions
1. Season the Chicken
Begin by drying your chicken with a paper towel.This helps it sear better. Sprinkle both sides with garlic powder, onion powder, paprika, salt, and pepper.
2. Sear the Chicken
Warm olive oil and butter in a spacious skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove from the skillet and set aside.
3. Cook the Mushrooms
In the same skillet, add the sliced mushrooms. Cook for 4-5 minutes until browned and softened. If the pan feels dry, add a tiny bit more butter or oil.
4. Add Garlic and Onion
Add in the minced garlic and chopped onion. Sauté for another 1-2 minutes until fragrant.
5. Make the Sauce
Add the chicken broth and scrape any browned bits from the pan’s bottom — this enhances the flavor! Then, stir in the heavy cream, Parmesan cheese, and thyme. Allow the sauce to simmer softly for 3-5 minutes until it becomes a bit thicker.
6. Combine Everything
Return the chicken to the skillet. Spoon some sauce over each piece and let it simmer for another 3-4 minutes so the flavors can meld together.
7. Serve
Sprinkle with fresh parsley and serve hot!
Nutritional Info (Per Serving)
Serving Size: 1 chicken thigh with sauce (Recipe serves 4)
Nutrient | Amount |
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Calories | 390 kcal |
Protein | 28g |
Fat | 28g |
Total Carbs | 5g |
Net Carbs | 4g |
Fiber | 1g |
Pro Tips and Tricks
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Use chicken thighs for juicier results, but breasts work fine too.
Cook your mushrooms thoroughly — avoid crowding the pan so they caramelize rather than steam.
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Deglazing the pan with broth after cooking the chicken is key to a rich, deep flavor.
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Add a splash of white wine (dry, low-sugar) instead of broth for a more gourmet twist.
Variations
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Add spinach: Toss in a handful of fresh baby spinach before finishing the sauce for extra nutrients.
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Spicy kick: Add crushed red pepper flakes while cooking the garlic.
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Cheese swap: Try Gruyère or mozzarella in place of Parmesan for a different flavor.
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Make it dairy-free: Use full-fat coconut milk and dairy-free Parmesan alternatives.
Storage Tips
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Refrigerator: Keep leftovers in a sealed container for a maximum of 3 days.
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Freezer: Store in portioned containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat: Gently warm on the stove with a splash of broth or cream to loosen the sauce.
Keto Notes
This recipe is completely keto-friendly, with just 4 net carbs per serving. The fat content from the cream and cheese helps keep you full and supports ketosis. If you're watching protein levels, you can reduce the portion size or pair with a fatty side like avocado or a creamy cauliflower mash.
Avoid serving this with pasta or rice unless using a low-carb alternative like:
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Zucchini noodles
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Cauliflower rice
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Shirataki noodles
Common Recipe FAQs
Q: Can I use canned mushrooms?
A: Fresh mushrooms are best for flavor and texture, but if you’re short on time, drained canned mushrooms can work in a pinch. Just be sure to sauté them a bit longer to reduce excess moisture.
Q: Can I meal prep this?
A: Absolutely! It warms up nicely, and the sauce remains creamy. Just store the chicken and sauce together in individual containers for an easy grab-and-go meal.
Q: Can I make it dairy-free?
A: Yes, use coconut cream or unsweetened almond milk mixed with a bit of xanthan gum for thickness. Also swap out the Parmesan for nutritional yeast or a dairy-free cheese alternative.
Q: Is it okay to use chicken breasts instead?
A: Yes, just keep an eye on the cooking time. Breasts can dry out faster, so consider slicing them in half for quicker, more even cooking.
Final Thoughts
This homemade keto mushroom chicken is a recipe I return to again and again — not just because it’s low-carb, but because it’s seriously satisfying. It feels indulgent, without any of the guilt. Pair it with a crisp salad or some sautéed zucchini, and you’ve got a complete, hearty meal that fits your macros and keeps your taste buds happy.
If you try this recipe, let me know how it turned out for you in the comments below! Your feedback is always welcome — and don't forget to save or share this recipe for the next time you're craving something creamy, cozy, and keto.