Keto Creamy Mushroom Chicken
Pan-seared chicken breasts nestled in a rich, velvety mushroom cream sauce and topped with golden crispy onions. The earthy mushrooms pair beautifully with tender garlic-infused cream, while the crunchy onion topping adds textural contrast. Perfect for weeknight dinners when you want something comforting yet elegant, this one-skillet meal comes together in about 30 minutes. The combination of sautéed baby bellas and heavy cream creates a restaurant-quality sauce that transforms simple chicken into something special.
Ingredients
- 8 oz baby bella mushrooms, sliced
- 2 boneless, skinless chicken breast, about 1.3 lbs total
- 1 pinch salt
- 1 pinch pepper
- 2 Tbsp butter, divided
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup crispy fried onionstoasted breadcrumbs1:1texture
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- 1 Tbsp fresh parsley, chopped(optional)
Instructions
- 1
Rinse and slice the mushrooms
- 2
Place chicken breasts on cutting board, cover with plastic wrap, and pound to even 3/4-inch thickness
- 3
Cut each chicken breast into two pieces and season with salt and pepper
- 4
Add one tablespoon butter to large skillet and heat over medium
- 5
Cook chicken until golden brown on both sides, about 5 minutes per side
- 6
Remove chicken to clean plate and cover to keep warm
- 7
Add remaining butter and mushrooms to skillet
- 8
Sauté mushrooms until they release water and skillet begins to dry
- 9
Add minced garlic and sauté for about one minute more
- 10
Pour chicken broth into skillet and stir to dissolve browned bits
- 11
Add heavy cream and stir to combine
- 12
Return chicken to skillet and spoon mushroom cream sauce over each piece
- 13
Simmer chicken in sauce for about 5 minutes until sauce is slightly reduced
- 14
Top chicken with crispy fried onions and serve
Tips
Pound chicken to even thickness for consistent cooking and tender results
Let mushrooms release their moisture completely before adding garlic to prevent burning
Keep cooked chicken covered while making sauce to retain heat and moisture
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can pound and season chicken up to 4 hours ahead
Serve immediately while sauce is hot and onions are crispy
Common Mistakes
Don't overcrowd mushrooms in pan to avoid steaming
Don't add garlic too early or it will burn
Keep heat at medium to prevent cream from curdling
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use frozen chicken breasts?
Yes, but thaw completely first and pat dry before pounding to ensure even cooking and proper browning.
What if I don't have crispy fried onions?
You can substitute with toasted breadcrumbs, crushed crackers, or make your own by frying thinly sliced onions until golden.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently to prevent the cream sauce from separating.