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Creamy Mushroom Keto Chicken - Comforting, Low-Carb, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier; if using breasts, slice into cutlets)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons unsalted butter
  • 10 ounces mushrooms (cremini, baby bella, or mixed), sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 cup chicken stock (low-sodium)
  • 3/4 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for brightness)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. If using breasts, slice them horizontally into thinner cutlets so they cook evenly.
  2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side (3–4 for cutlets) until golden. Remove to a plate and tent loosely with foil.
  3. Sauté the mushrooms: Lower heat to medium. Add butter to the same pan. Once melted, add mushrooms with a pinch of salt. Cook, stirring occasionally, until they release their moisture and turn golden, about 6–8 minutes.
  4. Add aromatics: Stir in the garlic, thyme, and oregano. Cook 30–60 seconds until fragrant. Scrape up any browned bits from the pan.
  5. Deglaze: Pour in the chicken stock. Simmer 2–3 minutes to reduce slightly. This concentrates flavor and builds the sauce base.
  6. Make it creamy: Stir in the heavy cream, Parmesan, and Dijon. Reduce heat to medium-low and simmer 2–3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and red pepper flakes if using.
  7. Finish the chicken: Return the chicken and any juices to the pan. Spoon sauce over the pieces and simmer 3–5 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the sauce is silky.
  8. Garnish and serve: Sprinkle with fresh parsley. Serve hot with your favorite low-carb sides.