Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh mushrooms, sliced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Preparing the Chicken Breasts:
Pat the chicken breasts dry with a paper towel, then season them generously with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts and cook for 5-7 minutes on each side, until they are golden brown and fully cooked (internal temperature of 165°F/74°C). Transfer the cooked chicken to a plate and cover it with foil to keep it warm.
Cooking the Mushrooms:
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes, until they are tender and have released their moisture. Stir occasionally to ensure even cooking.
Remove the cooked mushrooms from the skillet and set them aside with the chicken.
Preparing the Garlic Parmesan Cream Sauce:
Add the remaining 2 tablespoons of butter to the skillet and melt it over medium heat.
Add the minced garlic and cook for 1-2 minutes, until it is fragrant but not browned.
Stir in the chicken broth, heavy cream, grated parmesan cheese, dried thyme, dried oregano, and crushed red pepper flakes (if using). Mix well, ensuring the cheese melts and the sauce is smooth.
Bring the sauce to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, until it thickens slightly. Make sure to stir occasionally to prevent the sauce from sticking to the skillet.
Combining the Chicken, Mushrooms, and Sauce:
Return the cooked chicken and mushrooms to the skillet, spooning the sauce over the top. Allow the dish to cook for an additional 3-5 minutes over low heat, so the flavors meld together.
Serving the Creamy Garlic Parmesan Mushroom Chicken:
Divide the chicken and mushrooms among four plates, then spoon the remaining sauce over the top. Garnish each serving with chopped fresh parsley.
This dish can be enjoyed on its own for a low-carb keto meal or served over zucchini noodles, cauliflower rice, or a bed of sautéed spinach for an extra dose of vegetables.
Tips and Variations:
Chicken: You can use boneless, skinless chicken thighs instead of breasts for a juicier and more flavorful dish. Adjust the cooking time accordingly, as thighs may take a little longer to cook.
Mushrooms: Feel free to experiment with different types of mushrooms, such as cremini, shiitake, or a mix of your favorite
Nutrition Information (per serving):
Calories: 580
Total Fat: 42g
Saturated Fat: 22g
Trans Fat: 0g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 15g
Cholesterol: 185mg
Sodium: 520mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 2g
Protein: 46g
Vitamin D: 1mcg
Calcium: 220mg
Iron: 2mg
Potassium: 840mg
