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This recipe for Chicken with Garlic Mushroom Sauce gives you juicy chicken breasts smothered in a glorious garlic mushroom sauce. It is low-carb comfort food that could be on your table in about 30 minutes!
Looking for more low carb and keto chicken recipe ideas? Give this Chicken Alfredo Zoodle Bake or Low Carb Butter Chicken a try!
MORE KETO & LOW RECIPES
BBQ Chicken Spaghetti Squash | Keto Chicken Tetrazzini
Of the countless numbers of chicken recipes I have worked on like these Keto Parmesan Crusted Chicken Cutlets, or Baked Green Chile Chicken, this is one that continues to come back over and over again. Not just by my cravings, but by the requests of others as well.
I even got my mushroom-hating daughter to eat this! So if that doesn't tell you something about this recipe I am not sure what else will.
INGREDIENTS NEEDED TO MAKE CHICKEN WITH MUSHROOM GARLIC SAUCE
INGREDIENTS
- Boneless skinless chicken breast (4 small breasts or 2 large breasts cut in half)
- Organic onion powder
- Organic garlic powder
- Organic dried thyme
- Organic dried rosemary
- Pink sea salt
- Fresh cracked black pepper
- Olive oil
- Butter
- Brown mushrooms
- Garlic
- Italian parsley
- Organic dried thyme
- Organic dried rosemary
- Dry white wine
- Heavy cream
- Parmesan cheese
HOW TO MAKE CHICKEN WITH MUSHROOM GARLIC SAUCE
STEP 1
Pat chicken dry with a paper towel.
STEP 2
Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the seasoning blend.
STEP 3
Heat the olive oil in a large pan or skillet over medium-high heat and sear the chicken until browned on each side, 3 to 5 minutes per side.
STEP 4
Transfer to a plate and set aside.
STEP 5
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 5 minutes). Add the garlic, parsley, thyme, and rosemary, and sauté for a minute or two longer.
STEP 6
Pour in the white wine and simmer until the wine has reduced by half.
STEP 7
Stir in cream, bring to a bubble, then reduce heat to simmer and return the chicken to the pan. Cover and continue cooking for 10 minutes.
STEP 8
Remove the chicken to a plate and stir in the parmesan cheese and allow to simmer for 2 minutes, while occasionally stirring.
STEP 9
Taste and adjust the seasoning with salt and pepper if needed.
STEP 10
Return chicken to the pan.
STEP 11
Garnish with fresh parsley.
STEP 12
Serve the chicken immediately topped with mushroom sauce.
FAQS ABOUT CHICKEN WITH MUSHROOM GARLIC SAUCE
Last thoughts about Chicken with Mushroom Garlic Sauce
MORE KETO AND LOW CARB CHICKEN RECIPES
- 5 Easy Low Carb Marinades for Chicken (or pork)
- Low-Carb Lemon Chicken Noodle Soup
- Keto Parmesan Crusted Chicken Cutlets
- Keto Chicken Enchilada Skillet
- Mediterranean Chicken
Chicken with Mushroom Garlic Sauce
Equipment
Ingredients
For the chicken
- 2 pounds boneless skinless chicken breasts (4 small breasts or 2 large breasts cut in half)
- 1 teaspoon organic onion powder
- 1 teaspoon organic garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon pink salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons olive oil
For the sauce
- 2 tablespoons unsalted butter
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/3 cup dry white wine
- 1 1/2 cup heavy cream
- 1/2 cup Fresh grated Parmesan cheese
Instructions
- Pat chicken dry with a paper towel.
- Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the seasoning blend.
- Heat the olive oil in a large pan or skillet over medium-high heat and sear the chicken until browned on each side, 3 to 5 minutes per side. Transfer to a plate and set aside.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 5 minutes). Add the garlic, parsley, thyme, and rosemary, and sauté for a minute or two longer.
- Pour in the white wine and simmer until the wine has reduced by half.
- Stir in cream, bring to a bubble, then reduce heat to simmer and return the chicken to the pan. Cover and continue cooking for 10 minutes.
- Remove the chicken to a plate and stir in the parmesan cheese and allow to simmer for 2 minutes, while occasionally stirring.
- Taste and adjust the seasoning with salt and pepper if needed.
- Return chicken to the pan.
- Garnish with fresh parsley.
- Serve the chicken immediately topped with mushroom sauce.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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Lori
Said you had a printable copy of the chicken in mushroom sauce. However, I looked up and down the page and found nothing?
bobbiskozykitchen
If you scroll down to the bottom there is a recipe card with a print button on it.