Keto Mushroom Chicken

If you’re looking for a delicious and satisfying keto meal, look no further than this recipe for keto mushroom chicken.

With a crispy almond flour and parmesan coating and a creamy mushroom sauce, this dish is sure to become a new favorite. Plus, it’s easy to make and can be ready in under 30 minutes.

It’s a creamy mushroom chicken recipe the whole family will love, and even if you’re not on a low carb diet, you will want to add it to your meal prep planner.

This keto mushroom chicken has only 4 g net carbs; it’s the perfect dish for any mushroom lover on a keto diet.

It’s an easy chicken mushroom recipe, as the chicken and sauce are all made in one pan.

Making it a low-carb dish you can bring to the table quickly. Enjoy it on busy weeknights or for special occasions when you have more family members over.

Be sure to visit our keto chicken recipes for more delicious options.

Keto Mushroom Chicken

Not only is this an easy dish, but it’s also packed with protein and healthy fats, making it a great option for anyone following a keto or low-carb diet.

Plus, the combination of chicken and mushrooms is a classic flavor pairing that’s sure to please even picky eaters.

The recipe calls for flattened chicken breasts, but feel free to use skinless chicken thighs if that’s your preference.

But the real star of the show is the mushroom sauce. Made with butter, garlic, sliced mushrooms, heavy cream, and chicken broth, this sauce is rich, creamy, and bursting with flavor.

The sauce is thickened with a combo of heavy cream and parmesan cheese without the need to add flour or cornstarch, allowing it to be not only low in carbs but gluten-free!

I promise it’s just as flavorful a sauce as its high-carb counterpart. You’re welcome!

Ingredients Needed To Make Keto Mushroom Chicken

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Here are the simple ingredients you need to make this keto mushroom chicken. Note that the full printable recipe card, along with the nutritional facts, is at the bottom of the page.

• Large boneless, skinless chicken breasts, halved horizontally
• Almond flour, finely milled
• Parmesan cheese, finely grated
• Egg
• Water
• Garlic powder
• Onion powder
• Italian seasoning
• Salt
• Black pepper
• Red pepper flakes
• Cooking oil

Keto Mushroom Sauce

• Unsalted butter
• Garlic cloves
• Sliced baby Bella mushrooms
• Heavy whipping cream
• Chicken broth or chicken stock
• Parmesan cheese, finely grated
• Fresh chopped parsley, for garnish or even fresh thyme

How To Make Keto-Friendly Mushroom Chicken

In a small, shallow bowl, combine the almond flour, parmesan cheese, Italian spices, salt, pepper, onion powder, garlic powder, and bread coating for the boneless chicken breasts, and set it aside.

In another small, shallow bowl, whisk the whole egg with the water for the egg wash.

Next, carefully coat the breast on both sides with the egg wash, dip the chicken cutlets into the breadcrumb mixture, lay the chicken in the coating, turn it over, and press the chicken breasts into the breading to coat well.

Then, shake off the excess breading.

Heat a large skillet over medium-high heat. Add the oil. Cook each chicken breast for about two minutes without turning until lightly golden brown.

Then flip the chicken and cook until equally brown on the other side, about two minutes more. Repeat with the remaining chicken breasts.

Transfer the chicken to a paper towel-lined plate to drain and set it aside while you prepare the mushroom sauce.

The result will be a crispy, flavorful chicken that’s perfect for pairing with the creamy mushroom sauce.

It’s guaranteed to become your next favorite keto chicken recipe!

Type Of Mushrooms That Work Well In This Recipe

I chose to use baby Bella mushrooms for this recipe. However, you can use a variety of fresh mushrooms or even a combination.

The following are some of my recommendations that work well for this creamy sauce.

• Cremini mushrooms
• Shiitake mushrooms
• White button mushrooms

Making the Keto Mushroom Sauce

To make the keto mushroom sauce, start by melting the unsalted butter in the same pan you cooked the chicken in over medium-high heat. Add the minced garlic cloves and sliced mushrooms (I used baby Bella mushrooms).

Cook until the mushrooms are tender and the garlic is fragrant, which should take about 5 minutes.

Next, add the heavy cream, chicken broth, and finely grated parmesan cheese to the pan. Stir the mixture until the cheese is melted and the sauce is heated through.

Simmer the sauce for about five minutes or until it thickens to your desired consistency.

Finally, add two tablespoons of fresh, chopped parsley to the sauce for garnish. Serve the mushroom sauce over the chicken cutlets.

This keto mushroom sauce is quick and easy to make, with only a handful of ingredients needed.

The heavy cream and parmesan cheese give the sauce a rich and creamy texture, while the mushrooms add a savory and earthy flavor to the dish.

Serving Suggestions

Once you have prepared this delicious keto mushroom chicken, there are a variety of ways to serve it. Here are a few suggestions to get you started:

• Serve the chicken with a side of asparagus salad, zucchini noodles, or roasted vegetables for a complete and nutritious meal.
• If you’re looking for a heartier meal, try serving the chicken with some cauliflower mash or cauliflower rice. This will help soak up the delicious mushroom sauce and make for a filling and satisfying meal.

No matter how you choose to serve this keto mushroom chicken, it’s sure to be a hit with your family and friends.

Storing Instructions.

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them in the freezer for up to 3 weeks.

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When we decided to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is to put it mildly. When we followed the Holy Spirit’s lead to embrace the ketogenic diet and combine it with our faith, we got on the path to fundamental transformation. 

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