Lisa's keto chicken skillet with mushrooms and parmesan

Lisa’s keto chicken skillet with mushrooms and parmesan

Chicken is always a week-night favorite. This easy chicken skillet dish has a creamy, cheesy mushroom sauce. It’s a quick keto meal that's ideal for busy evenings because it can be prepared and cooked in less than 30 minutes.

Lisa’s keto chicken skillet with mushrooms and parmesan

Chicken is always a week-night favorite. This easy chicken skillet dish has a creamy, cheesy mushroom sauce. It’s a quick keto meal that's ideal for busy evenings because it can be prepared and cooked in less than 30 minutes.
USMetric
4 servingservings

Ingredients

  • 2 tbsp 2 tbsp avocado oil or olive oil
  • 1½ lbs 650 g boneless chicken thighs
  • salt and pepper
  • 8 oz. 230 g baby bella mushrooms, sliced
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 1½ cups 350 ml heavy whipping cream
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • 1 tsp 1 tsp fresh parsley
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Instructions

  1. Over medium heat, in a large skillet, warm the avocado oil. Season the chicken thighs with salt and pepper. Fry in the skillet, until browned or cooked through; remove chicken to a plate with a slotted spoon, reserving juices in the pan.
  2. Add garlic to the frying pan and stir-fry until soft; add mushrooms and sauté until softened, for about 5-7 minutes.
  3. On low heat, add heavy cream, stirring well. Allow to simmer for about 10 minutes stirring often. Stir in parmesan cheese until melted. Add additional salt and pepper to taste.
  4. Add chicken back into skillet and coat with sauce. Serve garnished with parsley.

Serving suggestions

Serve with a fresh side salad or steamed low carb vegetables like broccoli, spinach, or asparagus.

Tips

While chicken thighs are flavorful and satiating because of their higher fat content, feel free to make the dish with chicken breasts (preferably skin on) or chicken drumsticks, or a mix of both. You can also substitute pork chops or slices of pork tenderloin.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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63 comments

  1. dwir917
    This was another amazing Diet Doctor recipe! Good job!
  2. Debbie
    This is one of our favs. I make it several times a month. I use chicken breasts because my husband doesn’t like thighs. It turns out great every time. Minimal ingredients needed, all stuff I keep on hand.
  3. Christina
    Delicious! This will be put into the weekly rotation.
  4. Christopher
    My wife and I started Keto about three weeks ago. You know that a recipe is a hit when the kids not only eat it, but come back for seconds! Great recipe. Have made this with both breasts and thighs and both were amazing. Great flavors and very few ingredients. This one is a hit.
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    My wife and I started Keto about three weeks ago. You know that a recipe is a hit when the kids not only eat it, but come back for seconds! Great recipe. Have made this with both breasts and thighs and both were amazing. Great flavors and very few ingredients. This one is a hit.

    I'm glad you all enjoyed this dish so much! It's a favorite in our house as well.

  6. Jordan
    This is by far the most delicious thing I have ever made--keto or not. Thank you so much for this recipe!
  7. Nikky Abiodun
    I tried this on Friday and it was yummy, easy keto recipe that everyone can enough!
  8. Julie B
    Rotisserie chicken was on sale tonight at the store so that’s what I used
  9. Ed
    I tried this recipte last week and I loved it.
    Do you think if I replace chicken with shrimp, the recipe is still going to taste good/
    Reply: #60
  10. Kerry Merritt Team Diet Doctor

    I tried this recipte last week and I loved it.
    Do you think if I replace chicken with shrimp, the recipe is still going to taste good/

    Hi, Ed! That would be a personal preference. If you think a parmesan cream sauce will be good with shrimp, then it's worth a shot! We also recommend trying it with pork chops or pork tenderloin.

  11. Sabrina
    Just tried this for dinner (tonight/ a couple hours ago) made one exactly like this and another as a pescatarian dairy free option. As my sister-in-law is pescatarian and allergic to dairy. Both turned out beyond FANTASTIC! Everyone was in love with this recipe and said it is their new favorite meal! Huge hit in my family thank you! Here are the adjustments i made for anyone that is curious, the regular recipe i followed exactly as described except for two things. The sauce was a little runny for our taste, it didn't thicken up like shown in the photo, therefore i added one tsp of xanthin gum and that made the consistency perfect for us! The second thing is i didn't remove the juices from the pan. Then for the dairy free option i used TJ coconut cream (in a can) about half the can and a 1/4 cup of oat milk (an oat milk that i made from scratch) to substitute the heavy cream then "just like Parmesan - Violife (free from dairy, soy, gluten, lactose, nuts, preservatives)" to substitute the Parmesan and i did about a 1/2 cup of that. Then did shrimp instead of chicken. And followed the exact same steps as the chicken recipe. I didn't have to add any xanthin gum as this thickened up really nicely. It was actually easier and less time consuming to make it with this method than the "chicken" method. I had my Husband try the diary free option sauce and he thought it had really good flavor and consistency! He hates coconut products and could hardly tell! Although he did think it had a bit of a sweet taste to it. (not sure what made it taste semi sweet, although, that was easy to get ride of by adding a little extra pepper. Hope this helps anyone that's dairy free or would like their sauce thicker! Oh one more thing. I used diary free butter instead of oil. mainly because i forgot to use oil.
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    Just tried this for dinner (tonight/ a couple hours ago) made one exactly like this and another as a pescatarian dairy free option. As my sister-in-law is pescatarian and allergic to dairy. Both turned out beyond FANTASTIC! Everyone was in love with this recipe and said it is their new favorite meal! Huge hit in my family thank you! Here are the adjustments i made for anyone that is curious, the regular recipe i followed exactly as described except for two things. The sauce was a little runny for our taste, it didn't thicken up like shown in the photo, therefore i added one tsp of xanthin gum and that made the consistency perfect for us! The second thing is i didn't remove the juices from the pan. Then for the dairy free option i used TJ coconut cream (in a can) about half the can and a 1/4 cup of oat milk (an oat milk that i made from scratch) to substitute the heavy cream then "just like Parmesan - Violife (free from dairy, soy, gluten, lactose, nuts, preservatives)" to substitute the Parmesan and i did about a 1/2 cup of that. Then did shrimp instead of chicken. And followed the exact same steps as the chicken recipe. I didn't have to add any xanthin gum as this thickened up really nicely. It was actually easier and less time consuming to make it with this method than the "chicken" method. I had my Husband try the diary free option sauce and he thought it had really good flavor and consistency! He hates coconut products and could hardly tell! Although he did think it had a bit of a sweet taste to it. (not sure what made it taste semi sweet, although, that was easy to get ride of by adding a little extra pepper. Hope this helps anyone that's dairy free or would like their sauce thicker! Oh one more thing. I used diary free butter instead of oil. mainly because i forgot to use oil.

    Thank you for sharing your tips!

  13. Terri
    Add some fresh Thyme, Rosemary and red bell peppers!! So delicious!!
  14. Paula
    loved this recipe so much - I added 1 tsp of cream cheese to the cream sauce and added less parmesan- I also added spinach, green beans and broccoli and it was lovely - a new favourite
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