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This is an easy low-carb meal for everyday cooking. You'll only need a few common ingredients, most of which you'll likely have at home. If you double the batch, this keto dinner recipe is great for meal prep too.
You can serve this creamy mushroom chicken skillet without any sides or you can use more mushrooms. It will also go well with zucchini noodles (here's how to prepare zucchini noodles), or shirataki noodles for a lower carb option (here's how to prepare shirataki noodles). Enjoy!
Hands-on Overall
Serving size 1 chicken breast + mushroom sauce
Nutritional values (per serving, 1 chicken breast + mushroom sauce)
Net carbs7.8 grams
Protein51 grams
Fat49.5 grams
Calories691 kcal
Calories from carbs 5%, protein 30%, fat 65%
Total carbs9 gramsFiber1.2 gramsSugars4.7 gramsSaturated fat29.3 gramsSodium689 mg(30% RDA)Magnesium73 mg(18% RDA)Potassium1,168 mg(58% EMR)
Ingredients (makes 2 servings)
- 2 medium skinless chicken breasts (400 g/ 14.1 oz)
- sea salt and pepper, to taste
- 3 tbsp ghee or avocado oil (45 ml)
- 1 small yellow onion, diced (70 g/ 2.5 oz)
- 2 cloves garlic, minced
- 2 cups sliced brown mushrooms (144 g/ 5 oz)
- 1/2 cup creme fraiche or sour cream (120 g/ 4.2 oz)
- 3/4 cups chicken stock or bone broth (180 ml/ 6 fl oz)
- 1 tbsp fresh chopped herbs such as parsley, thyme, basil, and/or chives)
- Optional: serve with zucchini noodles - here's how to prepare them
Instructions
- Season the chicken breasts with salt and pepper from both sides. If the breasts are too thick, flatten the thickest parts with a mallet.
- Grease a skillet with 1 tbsp of ghee or avocado oil. Add the chicken breasts and cook on medium-high for about 5 minutes without moving, or until golden brown.
- Flip on the other side, cook for about a minute, and then reduce the heat to medium. Cover with a lid and cook for about 10 minutes, or until the thickest part of the chicken is cooked through. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.) Remove from the skillet and set aside.
- Grease the skillet where you cooked the chicken with the remaining ghee. Dice the onion and mince the garlic. Add the onion to the skillet and cook on medium-high until fragrant, for about 5 minutes. Add the garlic and cook for a minute.
- Meanwhile, slice the mushrooms. Add the sliced mushrooms and cook for 2 to 3 minutes mixing a few times.
- Add the stock and bring to a boil. Cook for a few minutes, until the mushrooms are tender. If you're using zucchini noodles as a side, this is when I add the chopped zucchini cores to the skillet. If you want your sauce to be thick and creamy, cook for a little longer to reduce it.
- Add the creme fraiche (or sour cream) and stir to combine. Cook for another 2 minutes. Add the fresh chopped herbs.
- Finally, add back the chicken breasts and cook for a few minutes just to heat through.
- Optionally, serve with zucchini noodles — here's how to prepare them, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).
Ingredient nutritional breakdown (per serving, 1 chicken breast + mushroom sauce)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken, breast (without skin, raw) |
| 0 g | 45 g | 5.2 g | 240 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 22.5 g | 204 kcal |
| Onion, brown (yellow), raw |
| 2.2 g | 0.3 g | 0 g | 13 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Mushrooms (brown), fresh |
| 2.7 g | 1.8 g | 0.1 g | 16 kcal |
| Crème fraîche |
| 1.8 g | 1.8 g | 19.8 g | 189 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 1.8 g | 1.8 g | 23 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, 1 chicken breast + mushroom sauce |
| 7.8 g | 51 g | 49.5 g | 691 kcal |
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