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Creamy Chicken & Mushroom Bake (High-Protein, Low-Carb)

Updated on 5 min read

A rich, savory chicken bake loaded with tender mushrooms, a velvety cream sauce, and high-protein cheesy goodness — all while staying low in carbs!

Recipe Card

Creamy Chicken & Mushroom Bake

A golden, bubbling, protein-packed chicken bake in a creamy mushroom sauce — low carb, comforting, and perfect for weeknight dinners.

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Dietary: Low-Carb • High-Protein

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms, sliced
  • 1 large shallot, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons almond flour or 1 teaspoon xanthan gum (thickener)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ cup grated Parmesan cheese
  • Optional: ½ cup part-skim mozzarella (for bubbling, cheesy top)
  • Optional topping: pork-rind crumbs or toasted almond flour
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry and season both sides with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until golden. Remove to a plate.
  4. Add butter, mushrooms, and shallot. Cook 5–7 minutes until softened.
  5. Add garlic and sauté 30 seconds.
  6. Sprinkle almond flour (or prepare xanthan gum for later) over the mixture. Stir 1 minute to coat.
  7. Add chicken broth, scraping browned bits from the pan.
  8. Reduce heat to low and pour in heavy cream.
  9. Stir in Dijon, thyme, paprika, and Parmesan until melted and creamy.
  10. If using xanthan gum: sprinkle in tiny pinches, whisking constantly until slightly thickened.
  11. Nestle seared chicken back into the sauce.
  12. Top with mozzarella or crumb topping (optional).
  13. Bake 15–20 minutes, until chicken reaches 165°F (74°C).
  14. Rest 5 minutes, garnish with parsley, and serve.

Additional Notes

  • Keto-friendly if you use xanthan gum instead of almond flour.
  • Use thin-sliced breasts or cut larger chicken pieces horizontally for even cooking.
  • Mushrooms add fiber + umami without adding carbs.

Introduction

This Creamy Chicken & Mushroom Bake is everything you want in a cozy, low-carb dinner: juicy chicken, caramelized mushrooms, a rich Parmesan cream sauce, and just the right amount of herbs. It’s high in protein, extremely satisfying, and all made in one skillet for minimal cleanup.

Whether you’re eating low-carb, keto, high-protein, or just love creamy chicken dishes — this is the kind of recipe that becomes a weekly favorite.

Step-by-Step Cooking Guide

1. Sear the Chicken

Pat the chicken dry so it browns properly. A quick 2–3 minute sear on each side adds flavor and keeps the chicken juicy inside.

Tip: If the chicken is thick, slice breasts in half to avoid over-baking later.

2. Cook Mushrooms & Aromatics

Add butter, sliced mushrooms, and shallots. Cook until the mushrooms release moisture and turn golden. This step builds deep flavor.

If mushrooms look dry, add 1 extra tablespoon butter.

3. Add Garlic & Thickener

Stir in garlic briefly so it doesn’t burn. Add almond flour to thicken the sauce slightly.

If using xanthan gum, don’t add now — add later in tiny pinches.

4. Build the Sauce

Pour in chicken broth and scrape the bottom of the pan. Turn heat low, then add heavy cream, Dijon, thyme, smoked paprika, and Parmesan.

The sauce becomes creamy, golden, and fragrant.

If the sauce is too thin, add small pinches of xanthan gum — a little goes a long way!

5. Bake to Perfection

Return chicken to the pan, spoon sauce over it, top with mozzarella (optional), and bake until bubbling and cooked through.

Let it rest before serving so the sauce thickens and settles.

Ingredient Details & Substitutions

Chicken

  • Boneless breasts work best for quick cooking.
  • Sub with chicken thighs for richer flavor and more juiciness.

Heavy Cream

Creates the rich, velvety sauce.
Substitutes:

  • ¾ cup heavy cream + ¼ cup cream cheese (extra thick)
  • Coconut cream (dairy-free version)

Mushrooms

Use cremini, baby bella, or white mushrooms.

  • For more depth, try shiitake or portobello strips.

Thickener Options

  • Almond flour → light thickening
  • Xanthan gum → strong low-carb thickening (use tiny amounts)

Cheese

Parmesan adds protein + flavor.
Mozzarella makes it melty and bubbly.

Flavor Boosters

  • Dijon adds subtle tang
  • Smoked paprika adds warmth
  • Thyme gives an earthy, comforting aroma

Equipment Alternatives

  • No oven-safe skillet?
    Sear everything in a pan, then transfer to a baking dish to finish baking.

Variations & Serving Suggestions

Flavor Variations

  • Spinach Version: Stir in 2 cups fresh spinach before baking.
  • Herb Boost: Add rosemary or Italian seasoning.
  • Creamy Bacon Mushroom: Add ½ cup cooked chopped bacon.
  • Extra Cheesy: Add ½ cup shredded cheddar for richness.

Dietary Variations

  • Keto: Use xanthan gum only, no almond flour.
  • Dairy-Free: Use coconut cream + dairy-free cheese.
  • Gluten-Free: Already naturally GF.

Serving Ideas

Serve with:

  • Cauliflower mash
  • Steamed greens
  • Zucchini noodles
  • Simple side salad
  • Roasted broccoli

Pairing Suggestions

  • Sparkling water with lemon
  • A crisp white wine like Pinot Grigio
  • Herbal teas like thyme or rosemary tea

Storage, Reheating & Make-Ahead

Storage

  • Store in airtight container 3–4 days in the fridge.

Freezing

  • Freeze without mozzarella topping.
  • Lasts up to 2 months.

Reheating

  • Bake at 350°F for 10–12 minutes, or
  • Microwave in 1-minute intervals, stirring sauce.

If sauce thickens too much after chilling, add 1–2 tbsp broth.

Make-Ahead

  • Prepare sauce + sear chicken in advance.
  • Assemble and refrigerate up to 24 hours before baking.

Nutrition (Estimated per serving)

Based on 6 servings

  • Calories: 370–430
  • Protein: 38–45g
  • Carbs: 4–6g (net)
  • Fat: 22–28g

Low-carb, high-protein, and extremely filling.

FAQ

Can I use chicken thighs?

Yes — thighs stay extra juicy. Increase bake time by ~5 minutes.

My sauce is too thin — help!

Simmer a little longer OR add a tiny pinch of xanthan gum.

Can I skip mushrooms?

Yes, replace with spinach, zucchini, or extra shallots.

Can I double the recipe?

Absolutely. Use a large casserole dish and increase baking time slightly.

Is this suitable for keto?

Yes — use xanthan gum for thickening and skip almond flour.

Optional Personal Note

This dish feels like a comfort classic but without the carb-heavy guilt. Every time I make it, the bubbling cheese and creamy sauce remind me why low-carb meals can still feel rich and indulgent.

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