High Protein Recipe

Keto Creamy Garlic Mushroom Chicken

Updated on 5 min read
Creamy Garlic Mushroom Chicken 16 High Protein Recipe

Quick Description

This Keto Creamy Garlic Mushroom Chicken is a rich and satisfying dish that combines tender chicken with a creamy, buttery garlic sauce and sautéed mushrooms. It’s a delicious keto-friendly meal that’s quick to prepare and full of flavor.

Servings & Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients List

  • 4 boneless, skinless chicken thighs (or chicken breasts)
  • 1 cup half & half or heavy cream (use less heavy cream if you prefer a thinner sauce)
  • 2 tablespoons minced garlic
  • 1 cup chicken broth
  • 4 tablespoons butter (or more for a richer flavor)
  • 2–3 tablespoons refined coconut oil (for frying)
  • 1 cup sliced mushrooms (use button mushrooms, cremini, or your preferred type)
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper, to taste
  • Basil for garnish

Instructions

Cook the Chicken:

  1. Prepare the Chicken:
    • Season the chicken thighs (or breasts) with salt and pepper on both sides.
  2. Fry the Chicken:
    • Heat 2 tablespoons of refined coconut oil in a large skillet over medium-high heat.
    • Add the chicken to the skillet and cook for 5–6 minutes per side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).
    • Remove the chicken from the skillet and set it aside on a plate.

Make the Creamy Garlic Mushroom Sauce:

  1. Sauté the Mushrooms:
    • In the same skillet, add the sliced mushrooms and cook for about 3–4 minutes, stirring occasionally until they become tender and slightly browned.
  2. Prepare the Garlic Sauce:
    • Add 2 tablespoons of butter to the skillet with the mushrooms. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
  3. Add the Liquid Ingredients:
    • Pour in the chicken broth and half & half (or heavy cream), stirring to combine.
    • Let the sauce simmer for about 5 minutes, allowing it to reduce slightly.
  4. Finish the Sauce:
    • Stir in the grated Parmesan cheese and remaining butter.
    • Continue to simmer for another 2–3 minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper.

Combine and Serve:

  1. Return the Chicken to the Skillet:
    • Return the cooked chicken to the skillet, nestling it into the creamy garlic sauce.
    • Let it simmer for another 2–3 minutes to ensure the chicken is fully coated and heated through.
  2. Garnish and Serve:
    • Garnish with fresh basil before serving.

Additional Notes

  • Chicken: You can use boneless skinless chicken breasts instead of thighs for a leaner option, though thighs tend to stay juicier.
  • Dairy-Free Option: Use coconut milk (full-fat) and dairy-free butter for a dairy-free version of the sauce.
  • Mushrooms: You can add more mushrooms for a more earthy flavor. Feel free to experiment with different varieties like shiitake, portobello, or oyster mushrooms.
  • Extra Creamy Sauce: For a thicker, richer sauce, use less chicken broth or increase the amount of heavy cream.

Dietary Info

  • Keto-Friendly
  • Low-Carb
  • High-Protein
  • Gluten-Free
  • Dairy Option (use coconut milk for dairy-free)

Ingredient Details & Substitutions

  • Half & Half vs. Heavy Cream: If you prefer a less thick sauce, use half & half. For a richer sauce, go with heavy cream.
  • Coconut Oil: You can replace coconut oil with olive oil if preferred, but coconut oil adds a nice flavor to the dish.
  • Parmesan: Use freshly grated Parmesan cheese for a better texture and flavor than pre-grated.

Recipe Variations & Serving Suggestions

  • Vegetable Pairing: Serve the chicken with cauliflower rice, zucchini noodles, or roasted vegetables for a complete keto meal.
  • Low-Carb Noodles: Serve the creamy chicken and mushrooms over shirataki noodles or zucchini noodles for a pasta alternative.
  • More Vegetables: Add spinach, broccoli, or kale to the sauce for extra greens.

Storage & Make-Ahead

  • Refrigerate: Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
  • Reheat: Reheat gently in a skillet over low heat to prevent the sauce from separating.
  • Freeze: This dish can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.

Nutrition (Per Serving)

  • Calories: 400 kcal
  • Protein: 30 g
  • Fat: 32 g
  • Carbs: 6 g
  • Net Carbs: 4 g
  • Fiber: 2 g

FAQs

Q: Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well too, but thighs tend to be more tender and juicy. Cooking times may vary, so check the internal temperature of the chicken to ensure it’s fully cooked.

Q: Can I make this dish without dairy?
Yes, simply swap out the butter for dairy-free butter and use coconut milk instead of cream for a creamy, dairy-free version.

Q: Can I add more vegetables to this recipe?
Absolutely! Add spinach, broccoli, or any other vegetables you like. Just sauté them along with the mushrooms, or add them to the sauce.

Optional Personal Story

This Keto Creamy Garlic Mushroom Chicken is one of my favorite go-to meals when I want something rich and comforting, but still keto-friendly. The sauce is so creamy and flavorful, it’s hard to believe it’s low-carb! It’s a crowd-pleaser every time.

Call-to-Action

Try this Keto Creamy Garlic Mushroom Chicken for your next dinner! It’s easy to make, full of flavor, and perfect for anyone on a keto or low-carb diet.

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