One Pan Mushroom Chicken (keto + low carb)

This One-Pan Keto Chicken and Mushroom Skillet is covered in Swiss cheese and swimming in a creamy mushroom sauce! This Mushroom Chicken recipe is an easy dinner is ready in under 30 minutes and has under 3 carbs per serving.

 

Chicken and Mushrooms

You guys are just like me, you love a good one pan dinner! This keto chicken and mushroom skillet has become a regular in our dinner rotation. It’s easy, doesn’t require a ton of ingredients, and is the perfect balance of healthy and indulgent!

It is great all by itself as a low carb food, but it also pairs well with roasted broccoli and cauliflower rice. If you aren’t keto, it’s great with pasta or over mashed potatoes. It is just what you want for a busy weeknight! I happen to think the leftovers are even better, and it reheats beautifully. I think this tender chicken dish would be a great option for keto meal prep!

Ingredients for Keto Chicken and Mushroom Skillet

This low carb mushroom recipe calls for just a handful of basic ingredients. Here’s what goes into this one-skillet chicken dinner:

• Chicken breasts – Boneless, skinless. You likely could swap these with boneless skinless chicken thighs, but they are usually smaller and may not need as long to cook.
• Italian seasoning, salt, and pepper – These simple seasonings bring out the earthy, delicious flavors in the chicken and mushrooms. You could replace with an all-purpose blend if you prefer.
• Garlic and mushrooms – White button mushrooms or cremini mushrooms (also known as baby bellas) work super well in this recipe. Garlic should be minced (store-bought jars speed prep up if you’re in a hurry).
• Butter, white wine, and heavy cream – The butter is used to sear the chicken AND is added to the creamy sauce to add a beautifully rich flavor. While you could sear the chicken in olive oil if you prefer, I still highly recommend adding the butter to the sauce. Chicken broth (or homemade stock) is a great substitute for the white wine.
• Swiss cheese – This is melted on at the end, but you could replace it with another cheese if you’re not a Swiss fan… Mozzarella or Gruyere would be amazing. If you like blue cheese, you could crumble some over the skillet to melt instead.

How to Make Keto Chicken and Mushroom Skillet

This low-carb chicken with mushroom sauce is really a very simple, straightforward dish! The best part is that it doesn’t require a ton of dishes (just a large skillet and a plate) and there’s barely any chopping or prep work. Here’s a step-by-step guide to make this super easy dinner.

Prepare chicken

Take a look at your chicken breasts. You want your pieces to be similar sizes, especially thickness–If you have one huge and one small, it will be very difficult to cook them both properly at the same time. If your pound just has two large breasts, you could cut them into four fillets (cut them horizontally as though you were butterflying them, but slice all the way through so you end up with four thin breasts). Before seasoning, I pounded my four chicken thighs to be the same thickness.

Once your chicken pieces are all the same size, sprinkle them with Italian seasoning, salt, and pepper.

Sear chicken

Heat a skillet to medium heat, then add a tablespoon of butter to melt. Once it’s hot, add in your chicken. Cook for 3-4 minutes on each side, allowing the chicken to develop a golden brown exterior. Remove the chicken from the pan and set it aside on a plate–It won’t be cooked through yet, but we’ll let it finish in the sauce later.

Make the sauce

Return the pan to the heat and add one more tablespoon of butter, the minced garlic, your sliced mushrooms, and the white wine. Bring to a simmer, scraping the bottom of the pan to get any charred bits from the chicken. Allow the mushrooms to cook and the liquid to reduce.

When the liquid is almost all gone, pour in the heavy cream and add the last tablespoon of butter. Stir the mixture to create a rich, keto mushroom sauce.

Finish the chicken

Add the chicken back to the skillet and top with the slices of Swiss cheese. Cover the pan with a lid and allow the dish to simmer. Cook until the flavors have had time to meld and the chicken reaches 165 degrees F as measured with an instant-read thermometer. This will vary depending on the size of your chicken breasts and how much they cooked during the first step, so just keep an eye on it and use the meat thermometer.

What to serve with Mushroom Chicken

We love this mushroom chicken on its own, but it pairs perfectly with so many side dishes, too! You can stretch the meal by adding these green beans with bacon or roasted radishes. If you want a creamy side, try mashed cauliflower, this cheesy cauliflower casserole, or even cauliflower grits! These cheddar garlic keto biscuits keep it low-carb, and air fryer brussels sprouts or broccoli would add a nice chewy texture without creating a lot more work for you.

Storage:

If you’re lucky enough to have leftovers, first let them cool completely before transferring them to an airtight container. Store in the refrigerator up to 3 days. While the chicken itself can handle being frozen and reheated, I don’t recommend storing this recipe in the freezer. The mushrooms get soggy, the sauce breaks, and the Swiss cheese gets rubbery.

Reheating Tips:

This one is a simple reheat. Note that the sauce may start to separate if it’s reheated too quickly. If this happens, simply warm a tablespoon of heavy cream, then stir it in to your warmed sauce. This should help bring it all back together.

• Microwave – Heat in 1.5-minute increments at 50% power and make sure to cover to prevent splatters. Turn the chicken and stir the mushroom sauce between each blast.
• Stovetop – Warm a skillet over medium-low heat, adding in your leftovers. Cover with a lid, removing it to stir every 1-2 minutes.

More Keto Dinners Like This:

• Alice Springs Chicken – This Outback Steakhouse copycat recipe is a huge favorite in our house! The crispy bacon, tender mushrooms, melty cheese, and juicy chicken just can’t be beat.
• Steak and Mushroom Foil Packs – Chunks of steak are marinated for a super juicy bite in these tasty keto foil packs! Perfect for camping or grilling this summer.
• Cast Iron Pork Chops and Mushrooms – This recipe is ready in about 30 minutes and gives you PERFECTLY cooked thick-cut pork chops with your delicious mushrooms!
• Garlic Butter Chicken and Mushrooms – If you wish this mushroom chicken were faster and less creamy, this recipe is for you! The garlic butter perfectly coats the amazing ingredients so well.
• One Pan Pork Chops with Cream Sauce – This pork chop dinner is so simple, but it’s impressive enough to serve to company! The sauce is incredibly rich and delicious.