Keto Chicken Mushroom Casserole
We love this keto friendly chicken in a creamy mushroom sauce! It is a super tasty, easy one pan dinner with only 4.5g net carbs per serving.
Servings: 4
Calories: 580kcal
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.
Notes
Net Carbs: 4.5g per serving. Serves 4.
*** Extra thick sauce: Remove ¼ cup or 60ml of the sauce and stir in ¼ teaspoon of xanthan gum or 1 teaspoon of collagen powder or 1 teaspoon of ground chia seeds. Add back to the pan and continue cooking until the sauce has thickened.
Store in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 580kcal | Total Carbohydrates: 5g | Protein: 42.3g | Fat: 40.3g | Saturated Fat: 19.8g | Fiber: 0.5g | Sugar: 2.3g
