Keto Chicken And Mushroom. A quick and simple one-pan keto chicken and mushroom casserole is the ideal low-carb supper!
QUICK AND EASY CHICKEN MUSHROOM CASSEROLE
You’re going to adore this quick and simple creamy chicken casserole recipe whether you appreciate delicious keto chicken meals or low-carb casseroles. Mushrooms and creamy chicken are a great combination.
Given that it only has 5 total carbs per serving, this is a fantastic alternative for individuals living the keto lifestyle.
A quick and simple keto supper for any busy weekday can be prepared in 30 minutes with the addition of some fresh herbs and cooked in just one skillet.
We eat chicken a couple times a week because there are so many different flavors 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 favorite.
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 INGREDIENTS: HOW TO MAKE
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
Cumin and black pepper
Also known as double cream, heavy cream, or heavy whipping cream. The sauce might not thicken as much if you use Half & Half or light cream, so be careful to add more xanthan gum to thicken, around a teaspoon.
We used organic chicken bone broth instead of chicken stock or broth.
It will also work with sour cream, full-fat yoghurt, or even dairy-free yoghurt.
In a large, heavy skillet or frying pan, heat half the butter and half the olive oil over medium-high heat.
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 they are crispy and browned.
Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.
Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.
Toss the sauce with the tenderloins in the pan one more.
Cook the chicken for a further five minutes.
If preferred, garnish the dish with freshly chopped parsley and grated Parmesan cheese.
CAN I MAKE THIS DAIRY-FREE LOW-CARB CHICKEN RECIPE?
The creamy sauce can indeed be made dairy-free. The only adjustments required are to swap out the heavy cream with coconut milk and the regular sour cream for a dairy-free version.
SUGGESTIONS FOR CHICKEN MUSHROOM CASSEROLE
This nutritious dish could be served with a variety of side vegetables. Although I prefer a straightforward salad, you could also enjoy the following additional quick and simple side dishes:
Fritters of zucchini
Rice and Cauliflower 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:
Ten minutes to prepare
20 minutes for cooking
Time Spent: 30 minutes
- Chicken tenderloin weighing 1 lb.
- 1/2 pound of thickly sliced mushrooms
- 2 teaspoons of butter
- 20 ml of olive oil
- smashed two garlic cloves
- 1/4 cup chopped fresh parsley
- 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
- 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.
- Cook the mushrooms in the remaining butter and oil in the skillet until they are browned and crispy.
- Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.
- Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.
- Toss the sauce with the tenderloins in the pan one more. Cook for a further five minutes.
- For up to five days, keep covered in the refrigerator.
4g Net Carbs
The original publication of this recipe was in March 2019, and the video update was made in March 2020.
Serving size: 1 serving; 400 calories; 5 grams of carbohydrates; 27 grams of protein; 29 grams of fat; 14 grams of saturated fat; 96 mg of cholesterol; 242 mg of sodium; 693 mg of potassium; 1 grams of fibre; 2 grams of sugar; 785 IU of vitamin A; 13.6 mg of vitamin C; 44 mg of calcium; and 1.6 mg of iron;
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