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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.