Creamy Keto Chicken with Mushrooms and Spinach

When I'm in the need for some comfort food, I make Keto Creamy Chicken. An irresistible dish that never fails to wow is chicken that has been delicately fried and covered with a rich mushroom and spinach sauce. It goes well with zucchini noodles or as a standalone dish.

I am always dreaming up new keto supper ideas, and this Keto Creamy Chicken is my recent obsession.

If you appreciate quick one-pan meals that come together in less than 30 minutes, I think you are going to love this dish just as much as I do!

Ingredients for Making Creamy Keto Chicken

Chicken: My family enjoys thighs because they are moist and full of flavor, but you may use breasts if you prefer.

Seasonings: I used merely salt and pepper, but onion or garlic powder would also be excellent.

Oil: I use avocado oil if I am cooking with high heat because it is keto-friendly and has a high smoke point. You might use olive oil, but I do not recommend using extra-virgin olive oil.

Mushrooms: Pre-sliced mushrooms save a lot of time slicing. You can use your favorite sort of mushroom.

Shallot: If you don’t have a shallot, red onion serves as an excellent substitute.

Spinach: You can use fresh sautéed spinach in place of the frozen spinach.

Garlic: Free free to replace ¼ teaspoon of garlic powder.

Wine: The use of wine lends a wonderful flavor but is absolutely optional. Broth works wonderfully in its place.

Cream: If you are low carb and not keto, half and half may be replaced.

Parmesan: Fresh grated is ideal.

Tips & Tricks

If you have the time, season the chicken with salt and pepper at least one hour ahead of when you are planned to cook it. This allows the salt to infiltrate the fibers of the chicken, and your chicken will be juicier.

If you want a richer sauce, you might toss in 3 ounces of cream cheese. (I felt that the combination of milk and parmesan was enough to make this keto chicken creamy and delicious.)

Serving Suggestions

Tools Needed to Make Creamy Chicken Keto Large Skillet

Instant Read Thermometer

Storage

You may preserve leftover low-carb creamy chicken in a sealed container in the refrigerator for up to four days.

How to Make Keto Creamy Chicken

If you are using chicken breasts, place them in a zip-top bag and pound to equal thickness. (You can omit this step if you are using chicken thighs unless they are especially thick.)

Season the chicken with salt and pepper.
Heat the oil in a large skillet set to medium-high heat.
Add the chicken, and cook for 7 minutes per side until it is golden brown and the internal temperature reaches 155° F.
Remove the chicken from the pan and tent it with foil.
Add the mushrooms and shallots and simmer for 7 minutes. Next, add the spinach and garlic and simmer for another minute, stirring occasionally.
After that, add the broth or wine to the pan. Using a spoon, scrape up any browned bits.
Reduce the heat to medium-low. Add the heavy cream and parmesan Parmesan. Cook until the cheese is melted.
Return the chicken to the pan, and coat with the sauce. Cook for another 2 minutes, until the chicken is cooked through.

More Keto Chicken Recipes to Try

Keto Chicken Piccata is easy enough to make throughout the week yet tasty (and gorgeous) enough for guests.

If you are seeking for a tasty lunch or light meal, don’t miss these Keto Chicken Lettuce Wraps.

Keto Chicken Drumsticks are a simple dinner you will resort to again and again.

Even picky kids enjoy these Keto Chicken Tenders!

Keto Creamy Chicken

Keto Creamy Chicken with Mushrooms is a pleasantly easy dinner you will resort to time and over.

Course: Main Cuisine: American Keyword: creamy Servings: 6 Calories: 435.65kcal Author: Wendy Polisi

Ingredients

1 ½ pounds boneless skinless chicken breast or thighs
1 teaspoon sea salt ½ teaspoon fresh crushed 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

Instructions

If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an equal 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 simmer for 7 minutes.
Add the spinach and garlic and simmer for about 1 more minute.
Add the broth or wine to the pan and scrape away any brown pieces.
Reduce heat to medium-low and add the heavy cream and parmesan Parmesan.
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.

Notes Storage