Creamy Low Carb Mushroom Chicken – Comforting, Satisfying, And Weeknight-Friendly

This is the kind of dinner that feels cozy without being heavy. Tender chicken, golden mushrooms, and a silky cream sauce come together in one skillet with minimal fuss. It’s rich, savory, and naturally low in carbs, so you can enjoy it with a clear conscience.

Pair it with cauliflower rice or a simple side salad and you’ve got a restaurant-worthy meal at home. If you need something reliable for busy nights, this one will quickly become a favorite.

Creamy Low Carb Mushroom Chicken - Comforting, Satisfying, And Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs (pounded to even thickness if using breasts)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon unsalted butter
• 12 ounces mushrooms, sliced (cremini, baby bella, or mixed)
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 small onion)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon Dijon mustard (optional, for tang)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons grated Parmesan (optional, adds depth and body)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedge (optional, a quick squeeze to brighten)

Instructions

 

• Prep the chicken. Pat chicken dry and season both sides with salt and black pepper. If using breasts, pound to about 1/2 inch thick for even cooking.
• Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
• Sauté the mushrooms. Reduce heat to medium. Add butter to the pan, then mushrooms. Let them sit undisturbed for 2–3 minutes to brown, then stir. Cook until they release moisture and turn golden, about 6–8 minutes.
• Add aromatics. Stir in shallot and a pinch of salt. Cook 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.
• Deglaze. Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
• Build the sauce. Lower heat and stir in heavy cream, Dijon, thyme, and red pepper flakes. Simmer gently 3–5 minutes, stirring, until slightly thickened. If using Parmesan, stir it in now. Taste and adjust salt and pepper.
• Finish the dish. Return chicken and any juices to the skillet. Spoon sauce over the top and simmer 2–3 minutes until warmed through. Squeeze a little lemon if you like, and sprinkle with parsley.
• Serve. Plate the chicken with plenty of mushroom cream sauce. Great with cauliflower rice, sautéed spinach, zucchini noodles, or roasted asparagus.

What Makes This Special

This recipe strikes a rare balance: it’s comforting yet wholesome, creamy yet light, and simple enough for a Tuesday. The mushrooms bring deep umami, the chicken stays juicy, and the sauce gets a boost from garlic, thyme, and a splash of broth.

Everything cooks in one pan, which means less cleanup and more flavor.

It’s also flexible. Use chicken breasts or thighs, swap in different mushrooms, or stir in greens at the end. Best of all, the sauce clings beautifully to the chicken without flour or cornstarch, keeping it low carb while still luscious.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs (pounded to even thickness if using breasts)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon unsalted butter
• 12 ounces mushrooms, sliced (cremini, baby bella, or mixed)
• 3 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 small onion)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon Dijon mustard (optional, for tang)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons grated Parmesan (optional, adds depth and body)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedge (optional, a quick squeeze to brighten)

Instructions

1. Prep the chicken. Pat chicken dry and season both sides with salt and black pepper.

   If using breasts, pound to about 1/2 inch thick for even cooking.

2. Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
3. Sauté the mushrooms. Reduce heat to medium.

   Add butter to the pan, then mushrooms. Let them sit undisturbed for 2–3 minutes to brown, then stir. Cook until they release moisture and turn golden, about 6–8 minutes.

4. Add aromatics. Stir in shallot and a pinch of salt.

   Cook 2 minutes until soft. Add garlic and cook 30 seconds until fragrant.

5. Deglaze. Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
6. Build the sauce. Lower heat and stir in heavy cream, Dijon, thyme, and red pepper flakes.

   Simmer gently 3–5 minutes, stirring, until slightly thickened. If using Parmesan, stir it in now. Taste and adjust salt and pepper.

7. Finish the dish. Return chicken and any juices to the skillet.

   Spoon sauce over the top and simmer 2–3 minutes until warmed through. Squeeze a little lemon if you like, and sprinkle with parsley.

8. Serve. Plate the chicken with plenty of mushroom cream sauce. Great with cauliflower rice, sautéed spinach, zucchini noodles, or roasted asparagus.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

  The sauce may thicken in the fridge.

• Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling to prevent separation.
• Freeze: Cream sauces can separate when frozen. If you must freeze, do so without the cream, then add cream when reheating.

  If already combined, freeze up to 2 months and reheat very gently, whisking to bring it back together.

Benefits of This Recipe

• Low carb and satisfying: Rich cream and mushrooms keep you full without heavy starches.
• One-pan convenience: Less cleanup, more flavor from fond and reduction.
• Customizable: Works with chicken breasts or thighs, dairy or dairy-free, and different herbs.
• Great meal prep: Stores well for a few days and reheats nicely with a splash of liquid.
• Restaurant-style results: Balanced acidity, umami, and cream create a polished sauce at home.

Common Mistakes to Avoid

• Overcrowding the pan: Mushrooms steam instead of brown. Cook in batches if needed for deep flavor.
• High heat with cream: Boiling can cause the sauce to split. Keep it at a gentle simmer.
• Under-seasoning: Taste at each step, especially after adding broth and cream.

  Salt brings the sauce to life.

• Skipping the sear: A good crust on the chicken adds texture and builds the base for the sauce.
• Rushing reduction: Give the sauce a few minutes to thicken. It should coat the back of a spoon.

Alternatives

• Dairy-free: Use coconut cream instead of heavy cream and skip Parmesan. Add a squeeze of lemon for balance.
• Herb swap: Try rosemary, tarragon, or sage instead of thyme.

  Fresh herbs go in at the end; dried can go in earlier.

• Protein options: Use turkey cutlets or pork chops. Adjust cook time to avoid overcooking.
• Mushroom variety: Mix cremini with shiitake or oyster mushrooms for more depth and texture.
• Extra veggies: Stir in a handful of spinach or kale in the last minute until wilted, or add steamed green beans on the side.
• Lighter sauce: Use half cream, half unsweetened almond milk, and reduce a touch longer. Flavor will be slightly less rich.

What can I serve with this to keep it low carb?

Cauliflower rice, zucchini noodles, roasted Brussels sprouts, sautéed spinach, or a mixed green salad work well.

If you want something heartier, try mashed cauliflower to soak up the sauce.

Can I make this ahead of time?

Yes. Cook fully, cool, and refrigerate for up to 3–4 days. Reheat gently with a splash of broth or cream.

For best texture, sear the chicken ahead and make the sauce fresh when serving.

How do I keep the chicken juicy?

Pound breasts to even thickness, sear over medium-high heat, and pull them off the heat as soon as they reach 165°F. Rest briefly while you make the sauce so juices redistribute.

Will coconut cream make it taste like coconut?

A little, but it’s subtle, especially with mushrooms, garlic, and herbs. A squeeze of lemon or a pinch of Dijon helps balance and reduce any coconut notes.

Can I thicken the sauce without flour?

Yes.

Reduce the sauce over gentle heat until it naturally thickens. Parmesan also adds body, and mushrooms contribute richness as they cook down.

Final Thoughts

Creamy Low Carb Mushroom Chicken is the kind of meal that feels special without demanding much from you. It’s a one-pan staple you can dress up for guests or keep simple for a cozy night in.

Keep mushrooms on hand, a little cream in the fridge, and you’re halfway to dinner. Once you’ve tried it, you’ll know why this becomes a weeknight regular.