Keto Creamy Mushroom Chicken

Keto Creamy Mushroom Chicken

A simple weekday dinner ready in 30 minutes

I’m sure you’ve made this if you’re on Keto diet for more than a month. This is the easiest version basically and very delicious. I’m thankful we don’t need to limit fat.


  • Shallow Skillet


  • You can make the exact recipe with chicken legs.. less protein more fat, hence more keto. I had chicken breasts so I made it this way. Less calories is one plus over chicken legs. 
  • No thickeners or flours needed to dredge the chicken breast before cooking. I’ve made it like that with almond flour, protein isolate etc. before. It’s not much of a difference, just more difficult and not really worth the extra time and effort imo. 

KETO Creamy Mushroom Chicken


Main Dish



Prep Time

15 Minutes

Cook Time

15 Minutes

Net Carbs




Perfect weekday ketogenic dinner that will please the whole family


  • 2 Chicken Breasts
  • 2 tbs Avocado Oil
  • 2 tbs Butter, or ghee
  • 1/2 Medium Onion, diced
  • 2 Cloves of garlic, crushed
  • 10-12 oz Sliced Mushrooms
  • 1 Cup heavy Cream
  • 1 tbs Lemon Juice, optional
  • Salt and Pepper


  • Slice chicken breasts horizontally so they are about 1 inch thick and season them with salt and pepper
  • Add oil and 1 tbs butter in a skillet on medium high, add chicken breasts and cook 4-5 minutes each side until golden brown
  • Remove them and set aside
  • Add 1 tbs butter and onions, sauté until onions are translucent
  • Add mushrooms, continue to cook until they release their juices
  • Add garlic, salt and pepper as needed, give it another swirl
  • Add heavy cream, reduce heat to medium low, let it simmer to reduce the sauce, about 8-10 minutes
  • Add lemon juice if using, transfer chicken breasts back to the skillet and cook another 5 minutes

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.