Keto chicken and mushrooms with tomato cream sauce
This quick and easy one-pot meal is sure to go into heavy rotation. With minimal ingredients and just 30 minutes of cook time, it’s perfect for those hectic weeknights.
- 1½ lbs 650 g chicken breastchicken breasts
- salt and ground black pepper, to taste
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp salted butter
- 3 3 garlic clove, mincedgarlic cloves, minced
- 4 oz. (12⁄3 cups) 110 g (375 ml) mushrooms, thinly sliced
- 1 cup 240 ml heavy whipping cream
- ½ cup 120 ml finely grated Parmesan cheese
- 1 cup (61⁄3 oz.) 240 ml (180 g) fresh, diced tomatofresh, diced tomatoes
- fresh basil, for garnish
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Making low carb simple
- Season the chicken breasts generously on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Pan-sear the chicken breasts until they are golden brown and caramelized on both sides, about 4 to 5 minutes on each side. Remove from the pan and cover to keep warm.
- To the same pan, add the butter, garlic, and mushrooms, reduce the heat to medium-low, and saute until the garlic is fragrant and the mushrooms have released their liquid.
- Add the heavy cream, parmesan and diced tomatoes to the pan. Mix in and let simmer to thicken, about 10 minutes.
- Add the chicken back to the pan and cook until it is heated through and fully cooked. Taste, and add more salt and pepper, if desired.
- Plate and top with fresh basil.
This is a full meal all on its own, but it is also really good served with shirataki noodles, zucchini noodles, or even cauliflower rice.
In order to qualify for the green keto circle, the carbs, protein and fat must be within certain percentage ranges. This is very close, but slightly higher in percentage of calories from protein than the keto standards permit. If you eat keto, this recipe is likely a good option anyway as it is very low carb and has adequate protein. You can add more fat for satiety if you find you need it.
Using a rotisserie chicken would be a quick and easy substitution.
Thanks for sharing your tip!
Thank you for your feedback, I am glad this recipe was a hit!
We have not tried freezing it, but it should work!
I ate the leftovers the next night, and it recooked perfectly in the microwave.
I’m new to this way of eating, and the amount of cream and cheese initially seemed excessive, but it kept me full for hours. I’ll definitely be eating this again.
Hi, James! This is one of my favorites, too. So glad you enjoyed it!
If your chicken breasts are on the thicker side, it can be helpful to pound them out a little with a mallet so they will cook quicker and not dry out.