Keto Creamy Chicken

Dish Info

Keto Creamy Chicken is my go-to dish when I am craving comfort food! Chicken is lightly browned and then topped with a creamy mushroom and spinach sauce for a scene-stealing meal that is always a hit. Serve it on its own or with zucchini noodles.


– 1 ½ pounds boneless skinless chicken breast or thighs – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – 2 tablespoons avocado oil – 8 ounces mushrooms sliced – 1 shallot diced (or 2 tablespoons diced onion) – 8 ounces frozen spinach thawed and drained – 1 teaspoon minced garlic – ¼ cup white wine or chicken broth – 1 ½ cups heavy cream – ½ cup grated parmesan cheese

– If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness. – Season with salt and pepper.

– Heat the oil over medium-high heat. – Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.

– Remove the chicken from the pan and tent with foil. – Add mushrooms and shallots and cook for 7 minutes.

– Add the spinach and garlic and cook for about 1 more minute. – Add the broth or wine to the pan and scrape up any brown bits.

– Reduce heat to medium-low and add the heavy cream and parmesan cheese. – Cook for 3 to 5 minutes until the cheese melts.

– Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.