Keto Chicken Spinach & Mushroom

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Diet: Keto, Gluten-Free, Low-Carb
Servings: 4
Calories: 485 kcal
Author: [Your Website Name]

Recipe Description

Craving a restaurant-quality meal that fits your keto lifestyle and is ready in a flash? Look no further! This Creamy Garlic Keto Chicken with Spinach & Mushrooms is the ultimate one-pan wonder. Tender, pan-seared chicken breasts are smothered in a luxuriously rich and creamy garlic Parmesan sauce, packed with savory sautéed mushrooms and fresh spinach. It’s incredibly satisfying, packed with healthy fats and protein, and contains less than 5g net carbs per serving. This dish is so delicious, even non-keto eaters will be begging for seconds!

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Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)

• Salt and black pepper, to taste

• 2 tbsp olive oil or avocado oil

• 2 tbsp unsalted butter

• 8 oz cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1 cup heavy cream (or full-fat coconut milk for dairy-free)

• 1/2 cup chicken broth

• 1 cup freshly grated Parmesan cheese

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes (optional)

• 4 cups fresh spinach

Instructions

1. Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. This is the secret to a perfect sear! Season both sides generously with salt and black pepper.

2. Sear the Chicken: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chicken breasts. Cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.

3. Sauté Mushrooms & Garlic: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms. Sauté for 5-6 minutes until they have released their water and turned golden brown. Add the minced garlic and cook for another minute until fragrant.

4. Create the Cream Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute. Reduce the heat to low. Stir in the heavy cream, Italian seasoning, and optional red pepper flakes. Bring the sauce to a gentle simmer (do not boil).

5. Add Cheese & Spinach: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and has thickened slightly. Add the fresh spinach, one handful at a time, stirring until it wilts into the sauce, about 2-3 minutes.

6. Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything heat through for 2-3 minutes. Garnish with extra Parmesan and fresh parsley if desired. Serve immediately.

Chef’s Notes

• Chicken Thickness: For even cooking, try to select chicken breasts of similar size and thickness. You can also pound them to an even ½-inch thickness.

• Creamy Sauce Consistency: If your sauce is too thin, let it simmer for a few more minutes to reduce. If it’s too thick, add a tablespoon more of chicken broth until it reaches your desired consistency.

• Additions: Feel free to add sun-dried tomatoes or crispy bacon for an extra flavor boost!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating.

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Nutrition Information

Serving Size: 1 chicken breast with ¼ of the sauce
Calories: 485 kcal
Carbohydrates: 6g
Fiber: 1g
Net Carbs: 5g
Protein: 42g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 175mg
Sodium: 780mg

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Disclaimer: The nutritional information provided is an estimate calculated using a third-party online calculator. Actual values may vary based on specific ingredients and portion sizes used.