Lisa’s 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
servingservings
Ingredients
- 2 tbsp 2 tbsp avocado oil or olive oil
- 1½ lbs 650 g boneless chicken thighs
- salt and pepper
- 8 oz. 225 g baby bella mushrooms, sliced
- 4 4 garlic clove, mincedgarlic cloves, minced
- 1½ cups 350 ml heavy whipping cream
- 2 oz. 50 g parmesan cheese, grated
- 1 tsp 1 tsp fresh parsley
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Making low carb simple
Instructions
- 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.
- Add garlic to the frying pan and stir-fry until soft; add mushrooms and sauté until softened, for about 5-7 minutes.
- 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.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
This is a brand new recipe and people may not have had a chance to make it. Please feel free to try it and let us know what you think!
That depends on a couple of factors. If you made this recipe as written and used 8 chicken thighs or breasts, then a serving would be 2 pieces since this makes 4 servings total. As for the sauce, it wouldn't be helpful to give a volume size as the sauce will cook down differently for each person who makes it.
We have not tested this recipe with coconut milk. Canned coconut cream may work well as a non dairy option. It tends to be higher fat than the coconut milk which would likely be too thin a liquid for this dish.