Keto Chicken And Mushroom. This quick and simple creamy chicken casserole recipe will appeal to anyone who like delicious keto chicken recipes or low-carb casseroles. Mushrooms and creamy chicken work so great together.
With only 5 total carbs per dish, this dinner is a terrific choice for individuals living the keto diet.
In only 30 minutes, you can prepare a quick and simple keto supper for any busy weekday by adding some fresh herbs and cooking it in just one skillet.
We eat chicken a couple times a week because there are so many different flavours and alternatives, it’s a cheap supper, and it’s perfect for hectic weeknights.
Therefore, experimenting with new chicken recipes will stop your family from whining, and this amazing Keto Chicken Mushroom Casserole will become a family favourite.
CHICKEN CASSEROLE WITH MUSHROOMS IN A KETO WAY
CHICKEN CASSEROLE IN ONE PAN
The tastiest meals can be made in just one pan thanks to the simplicity of cleanup!
The chicken browned so beautifully and the mushrooms brown to perfection in a cast iron skillet. Once the chicken has been seared, the little crispy parts will be beautifully scraped off with the chicken broth to deglaze the pan.
Desserts like my Chocolate Chip Skillet Cookie Pie can be made in cast iron skillets!
KETO CHICKEN MUSHROOM RECIPE
INGREDIENTS
For this simple one-pan chicken and mushroom dish, only a few basic ingredients are required.
chicken breasts or chicken tenderloin (you could also use skinless chicken thighs if you prefer)
Mushrooms of any kind—we chose Baby Bella, white, or cremini mushrooms, but shiitake mushrooms would also be a fantastic choice.
Olive or avocado oil and butter
recent garlic
pristine parsley
new thyme
Cumin and black pepper
Heavy whipping cream is often referred to as double cream or heavy cream. You could also use Half & Half or light cream, but the sauce might not thicken as much, so make sure to add additional xanthan gum to thicken, around a teaspoon.
We used organic chicken bone broth rather than chicken stock or broth.
It also works with sour cream, full-fat yoghurt, and even dairy-free yoghurt.
DIRECTIONS
In a large skillet or frying pan over medium-high heat, combine half the butter and half the olive oil.
The chicken tenders are first seared after seasoning, in batches, until both sides are browned.
Take out from skillet. Put it aside.
In remaining oil and butter, sauté the mushrooms .
Deglaze the pan by adding the garlic, herbs, and chicken stock while scraping up all of the tasty bits from the bottom.
As the sauce begins to thicken, add the cream and sour cream. Avoid boiling since it could cause the cream to split.
Put back tenderloins to pan. Stir the sauce in. Cook the chicken for a further five minutes, or until the internal temperature reaches 165 degrees F.
If desired, serve with freshly chopped parsley and grated Parmesan cheese.
CAN I MAKE THIS LOW-CARB CHICKEN RECIPE DAIRY FREE?
The creamy sauce can indeed be made dairy-free. The only change needed is to replace the heavy cream with coconut milk and replace the sour cream with a dairy free sour cream.
SUGGESTIONS FOR CHICKEN MUSHROOM CASSEROLE
This nutritious dish could be served with a variety of side vegetables. I prefer a straightforward salad,
KETO CHICKEN MUSHROOM CASSEROLE STORAGE
For up to five days, keep covered in the refrigerator with an airtight container. After it has been cooked and has cooled, you can also freeze this. To make it easier to thaw your dish the night before for a quick lunch the next day, I’d advise freezing it in individual pieces.
More Delicious Recipes:
Ingredients
- 1 pound of chicken tenderloin and 2 pounds of thinly cut mushrooms
- 2 teaspoons of butter
20 ml of olive oil - 1/4 cup chopped fresh parsley, 2 smashed garlic cloves
- 2 tablespoons of thyme leaves, fresh
- Pepper and salt
- 0.5 cups of chicken stock
- 1.5 cups thick cream
- 1/4 cup of sour cream
Instructions
- A large, heavy skillet set over medium-high heat should be heated with half the butter and half the olive oil.
- The chicken tenders should be seasoned before being seared in batches until both sides are browned. Take out of skillet and place aside.
- The mushrooms should be cooked in the remaining butter and oil in the skillet until crispy and browned.
- In order to deglaze the pan and remove all of the flavorful ingredients from the bottom, add the garlic, herbs, and chicken stock.
- Tut cream and sour cream(when the sauce begins to thicken). Boil.
- Toss the sauce with the tenderloins when you add them back to the pan. Cook for a further five minutes.
Notes
Net Carbs 4g
Nutrition
Calories: 400kcal
Carbohydrates: 5g
Protein: 27g
Fat: 29g
Saturated Fat: 14g
Cholesterol: 96mg
Sodium: 242mg
Potassium: 693mg
Fiber: 1g
Sugar: 2g
Vitamin A: 785IU
Vitamin C: 13.6mg
Serving: ONE
Another Variation Of The Recipe
A delicious one-pan low-carb dish that’s quick and simple to prepare! For a quick and simple keto supper on any hectic weekday, just add some fresh herbs.
Ingredients
- 500 grams Chicken thighs, 200 gm Skin
- shiitake mushrooms (thickly sliced)
- 2 tbsp. unsalted butter
- 2 tablespoons Extra Virgin Olive Oil
- Garlic clove(s), two (crushed)
- fresh parsley, 1/4 cup (chopped)
- 2 tablespoons fresh thyme (chopped)
- Salt and pepper
- 50 ml of chicken broth
- 38% M.F. heavy cream in 1/2 cup
- 1/4 cup of 14% M.F. soured cream
Instructions
- In a large skillet over medium heat, heat half the butter and half the olive oil.
- After seasoning, fry the chicken in batches until both sides are browned. Take out of skillet and place aside.
- The mushrooms should be cooked in the remaining butter and oil in the skillet until crispy and browned.
- In order to deglaze the pan and remove all of the flavorful ingredients from the bottom, add the garlic, herbs, and chicken stock.
- Once the sauce begins to thicken, stir in the cream and sour cream. Avoid boiling since the cream can split.
- Put the sauce in the pan and add the chicken back. five more minutes of cooking.
- For up to five days, keep covered in the refrigerator.
