Description
A rich, creamy low-carb chicken bake with tender chicken breasts, earthy mushrooms, garlic, herbs, and a silky Parmesan sauce – perfect for keto or low-carb dinners without pasta.
Ingredients
1 lb boneless skinless chicken breasts (about 2–3 medium)
1 teaspoon garlic powder
1 teaspoon oregano or Italian seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
8 oz baby Bella mushrooms, sliced
1/4 cup onion, minced
3–4 cloves garlic, minced
1 1/2 cups heavy cream (or light cream, or half & half)
1/4 cup freshly grated Parmesan cheese (use Cabot or Tillamook)
2 tablespoons fresh herbs of choice (parsley, thyme, or basil, optional)
Instructions
1. Slice chicken breasts in half horizontally to make thinner fillets. Season both sides with garlic powder, oregano, paprika, salt, and pepper.
2. Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden. Remove and set aside.
3. In the same skillet, add mushrooms and onions. Sauté for 2–3 minutes until tender.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Lower the heat, pour in heavy cream, and stir in Parmesan cheese and herbs. Simmer until the sauce begins to thicken.
6. Return chicken and its juices to the skillet. Spoon sauce over chicken and cook another 1–2 minutes.
7. Serve hot with cauliflower rice, sautéed greens, or a fresh salad.
Notes
For extra flavor, use fresh herbs like basil or thyme.
If you prefer dark meat, boneless chicken thighs work beautifully.
The sauce thickens naturally as it simmers — avoid adding flour.
Store leftovers in an airtight container in the fridge for up to 4 days.
This dish reheats well over low heat on the stove or in the microwave at 50% power.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet, Bake
- Cuisine: American, Italian