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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 40 minutes.
October 15 2019 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

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 40 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. (3¼ cups) 230 g (800 ml) baby bella mushrooms, sliced
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 1½ cups 350 ml heavy whipping cream
  • ½ cup (11⁄3 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 and 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. Over medium-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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What did you think? Please share your thoughts in the comment section below!
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65 comments

  1. 51
    dwir917
    February 21 2021
    This was another amazing Diet Doctor recipe! Good job!
  2. 52
    Debbie
    February 26 2021
    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. 53
    Christina
    May 25 2021
    Delicious! This will be put into the weekly rotation.
  4. 54
    Christopher
    July 30 2021
    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. 55
    Reply to comment #54 by Christopher
    Kristin Parker Team Diet Doctor
    July 30 2021

    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. 56
    Jordan
    August 20 2021
    This is by far the most delicious thing I have ever made--keto or not. Thank you so much for this recipe!
  7. 57
    Nikky Abiodun
    October 31 2021
    I tried this on Friday and it was yummy, easy keto recipe that everyone can enough!
  8. 58
    Julie B
    November 16 2021
    Rotisserie chicken was on sale tonight at the store so that’s what I used
  9. 59
    Ed
    January 14
    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. 60
    Reply to comment #59 by Ed
    Kerry Merritt Team Diet Doctor
    January 14

    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. 61
    Sabrina
    January 20
    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. 62
    Reply to comment #61 by Sabrina
    Kristin Parker Team Diet Doctor
    January 20

    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. 63
    Terri
    February 12
    Add some fresh Thyme, Rosemary and red bell peppers!! So delicious!!
  14. 64
    Paula
    March 18
    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
  15. 65
    Jessica
    June 1
    Did this last night as a double recipe. Kids had it over regular pasta and I had spaghetti squash. I had to set aside the planned portion quickly or the bowl would have been locked clean. It’s now added to our meal rotation.
    Reply: #66
  16. 66
    Reply to comment #65 by Jessica
    Kerry Merritt Team Diet Doctor
    June 2

    Did this last night as a double recipe. Kids had it over regular pasta and I had spaghetti squash. I had to set aside the planned portion quickly or the bowl would have been locked clean. It’s now added to our meal rotation.

    Great way to make it work for you and the kids! So glad you all enjoyed it!

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