Chicken
Creamy Garlic Mushroom Chicken
Tender, golden-seared chicken smothered in a rich garlic-Parmesan cream sauce loaded with buttery mushrooms. This is keto comfort food: big flavor, low carbs, and definitely no boring food.
Prep 10 minCook 30 minServes 46g net carbs
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini or baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 3/4 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
How to Make It
- Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until beautifully browned and cooked through. Transfer the chicken to a plate and keep warm.
- Add the remaining tablespoon of butter to the same skillet. Add the mushrooms and cook for 5–7 minutes, allowing them to develop a deep golden-brown color.
- Add the shallot and cook for about 2 minutes. Stir in the garlic, thyme, and Italian seasoning and cook for another 30–60 seconds, just until fragrant.
- Pour in the chicken broth and scrape the flavorful browned bits from the bottom of the skillet. Let the broth reduce for 2–3 minutes.
- Reduce the heat and stir in the heavy whipping cream and Dijon mustard.
- Stir in the Parmesan a little at a time until melted and the sauce becomes smooth and creamy. Gently simmer until the sauce thickens. Do not vigorously boil the cream sauce.
- Return the chicken and any accumulated juices to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for another 3–5 minutes.
- Taste and adjust the salt and pepper as needed. Sprinkle with fresh parsley and additional Parmesan, if desired, and serve hot.
💗 That Keto Chick Tip
Don't rush those mushrooms! Give them room in the skillet and let them develop a deep golden-brown color before adding the garlic and cream. Those caramelized mushrooms and browned bits in the pan are what give this dish its rich, restaurant-style flavor.
Serve it with garlic-butter broccoli, roasted asparagus, cauliflower mash, or zucchini noodles—and don't forget to spoon plenty of that creamy mushroom sauce over everything!
Printable Recipe
Creamy Garlic Mushroom Chicken
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini or baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 3/4 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until beautifully browned and cooked through. Transfer the chicken to a plate and keep warm.
- Add the remaining tablespoon of butter to the same skillet. Add the mushrooms and cook for 5–7 minutes, allowing them to develop a deep golden-brown color.
- Add the shallot and cook for about 2 minutes. Stir in the garlic, thyme, and Italian seasoning and cook for another 30–60 seconds, just until fragrant.
- Pour in the chicken broth and scrape the flavorful browned bits from the bottom of the skillet. Let the broth reduce for 2–3 minutes.
- Reduce the heat and stir in the heavy whipping cream and Dijon mustard.
- Stir in the Parmesan a little at a time until melted and the sauce becomes smooth and creamy. Gently simmer until the sauce thickens. Do not vigorously boil the cream sauce.
- Return the chicken and any accumulated juices to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for another 3–5 minutes.
- Taste and adjust the salt and pepper as needed. Sprinkle with fresh parsley and additional Parmesan, if desired, and serve hot.
Nutrition
Calories: 526 · Fat: 44g · Protein: 30g · Total Carbs: 7g · Fiber: 1g · Net Carbs: 6g
Nutrition information is an estimate and may vary based on ingredients and brands used.