My keto mushroom chicken is a tasty one-pan dinner that is ready in just 45 minutes. These tender chicken fillets in a creamy mushroom sauce are super easy to make and contain just 4.5g net carbs per serving.
Being on a low carb diet, I eat a lot of protein. Chicken is my go-to meat because it is easy and quick to prepare and doesn't cost the earth. And I have always loved the earthy flavour of mushrooms. It was time to post a recipe that combines the two!
Chicken and mushrooms are a truly delicious pairing, in both texture and taste. The juicy mushrooms really complement the lean white meat. But the real magic begins when you serve both with a creamy sauce.
Well, this keto chicken and mushroom casserole contains the ultimate creamy low carb sauce for chicken. It is rich, garlicky and herby - and packed with earthy mushroom flavor. We have been eating this dish on repeat!
Also try my keto marry me chicken.
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How I Made It Keto
No Flour! In traditional chicken mushroom recipes, the chicken is dredged in flour before it is seared. This thickens the sauce, but it also adds a lot of carbs.
For this keto creamy chicken, I simply omitted the flour. When you cook down the sauce, it becomes thick all on its own. (For an EXTRA thick sauce, see my keto hacks in the variations section.
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Chicken - I used skinless chicken breasts, which I sliced in half horizontally. This way, they are thinner and cook quicker. You can also use mini chicken fillets (chicken tenders).
- Mushrooms - I recommend brown button mushrooms, also called chestnut mushrooms or cremini mushrooms. They have a richer, more umami taste than white mushrooms. Use pre-sliced mushrooms to save time!
CREAMY SAUCE
- Shallot - Shallots taste sweeter and milder than white onions, but both work.
- Wine AND brandy - My secret ingredients! Pick a dry white wine to keep the carbs low. Brandy adds a delicious depth of flavour. (It is optional - the dish still tastes great with just the wine.)
- Chicken broth- Chicken stock cubes are absolutely fine here.
- Cream - This should be heavy cream, also called double cream.
- Kitchen staples: Garlic, thyme, parsley, salt and pepper plus olive oil and butter for frying. The browned butter enhances the earthy mushroom flavour.
Instructions
It is simple to make keto mushroom chicken. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Place the sliced chicken pieces between two pieces of parchment paper and pound lightly to ½-inch thickness with a rolling pin. Then, season with salt and pepper.
STEP 2
Sear the chicken tenders in a mix of oil and butter on both sides over a medium heat until golden.
Transfer to a serving plate and cover to keep warm.
STEP 3
In the same pan, sauté the minced shallots, garlic and the sliced mushrooms until golden brown, stirring occasionally.
STEP 4
Add the white wine and brandy and reduce the liquid by half. Scrape up any browned bits from the pan.
Now add the chicken broth and thyme. Cook until slightly thickened, 3 to 4 minutes.
STEP 5
Return the chicken back into the pan. Pour in the cream and add a knob of butter. Cook until the sauce thickens.
Remove from the heat and serve with parsley.
Katrin's Top Tips For Tender Chicken
#1 Space. Arrange the chicken in a single layer, leaving space around each piece. This way, the meat sears rather than steams. If your pan is too small, fry the meat in 2 batches.
#2 Don't move the chicken pieces during frying so each side can develop a nice crust.
#3 Drain the pan juices (if necessary) when you flip the chicken pieces. This way, the meat browns quicker and the juices can caramelise. Then, add the juices back into the sauce with the wine.
Variations
Dairy-Free: Swap the heavy cream with coconut cream and use a dairy-free butter.
No alcohol: Use more chicken stock.
Keto Chicken Marsala: Re-create a keto version of the iconic marsala chicken with a simple swap! Use a dry Marsala wine (check the label - Marsala ranges from dry to sweet!) in place of the white wine and brandy. Marsala is a fortified wine, so the alcohol content is similar to my wine/brandy combo.
Extra Thick Sauce
If you would like youe sauce extra thick, try these keto friendly hacks:
Remove ¼ cup or 60ml of the sauce and stir in
- ¼ teaspoon xanthan gum or
- 1 teaspoon beef collagen powder or
- 1 teaspoon ground chia seeds.
Add the mixture back to the pan and continue cooking until the sauce has thickened to your liking.
Serving Suggestion
Since the sauce is creamy and rich already, low carb mushroom chicken is quite filling. That's why I normally serve it with green vegetables, which I steam or blanch.
Veggies that go well with this dish include tenderstem broccoli, green beans, kale, spinach and brussels sprouts.
You could also serve it with a crunchy green salad.
If you are extra hungry, pair it with mashed cauliflower, cauliflower rice or a side or turnip fries.
Recipe FAQs
Yes. Sear the chicken on the stovetop first and fry the vegetables. Transfer Add the wine, brandy and chicken stock to deglaze the pan. Then, transfer everything to a casserole and cover with foil. Bake at 180C or 350F for 30 minutes.
Chicken meat should have an internal temperature of 74 Celsius or 165 Fahrenheit. Since the chicken we are using here is thin, it is fully cooked straight after searing.
Make it cheesy or add spinach! You can add ¼ cup of grated parmesan to the sauce at the end of cooking. Or, add a handful of spinach leaves and cook until wilted.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
More Easy Chicken Dinners
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Recipe
Keto Chicken Mushroom Casserole
Equipment
- 1 large frying pan
Ingredients
- 4 chicken breasts 700g / 1.5lb
- ½ teaspoon flakey sea salt
- ⅓ teaspoon ground black pepper
- 2 tablespoon extra virgin olive oil divided
- 2 tablespoon butter 28g, divided
- 9 oz button mushrooms 250g, thinly sliced
- 1 shallot minced
- 2 cloves garlic minced
Sauce
- ½ cup dry white wine 120ml
- 2 tablespoon brandy optional
- ⅓ cup chicken broth 80ml
- ¾ cup cream 180ml, or coconut milk for Dairy free
- 2 teaspoon fresh thyme or ¼ teaspoon dried thyme
Top With
- 1 tablespoon chopped parsley
Instructions
- Pat the chicken dry with paper towels. Slice each breast in half horizontally. Place between two large pieces of parchment paper and pound lightly to ½-inch thickness using a rolling pin.
- Remove the top sheet of parchment and season the chicken on both sides with salt and pepper.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a large non-stick pan or cast iron skillet on a medium heat.
- Once the butter has melted, add the chicken to the pan in a single layer, leaving space around each chicken tender. (Cook in 2 batches if necessary). Fry until golden brown without moving the meat, about 5 minutes. Flip and cook 4 more minutes. Drain the juices in between and set aside if you want them more seared. Transfer to a serving plate and cover with foil.
- Add the remaining 1 tablespoon oil to the pan. Saute the minced shallots and garlic and the sliced mushrooms for around 4 minutes until golden brown, stirring occasionally.
- Add the white wine, optional brandy and juices from the chicken brack into the pan. Simmer until reduced by half, about 4 - 5 minutes, scraping up any browned bits from the pan.
- Now add the chicken broth and thyme. Cook until slightly thickened, 3 to 4 minutes.
- Add the chicken back into the pan. Pour in the cream and add the remaining 1 tablespoon of butter. Cook for 3 - 5 minutes until the sauce thickens. ***see notes
- Remove from the heat and serve with parsley.
Elizabeth
I cooked this one in the oven because it was on anyway.
Absolutely bursting with flavour and proved very popular.
Definitely make it again
Fran Russell
So good!! I love the sauce flavor. It seems like I should have served it over something. Thank for so many great recipes.
lola
Delicious ! I used skinless, boneless thighs for tenderness and skipped the rolling pin. I added parmesan to the sauce and used tarragon.
Yuliya
This recipe is delicious and easy to make. My husband who is a picky eater liked it too. Will definitely be making this again. Thank you
Joanna
This has been my go-to quick dinner recipe for a good few years now, but without the wine. I often substitute a Boursin for the sauce ingredients too.
Katrin Nürnberger
Oh yes, Boursin is a super-quick version of this. If you try my version, do come back here and tell me how you like it.