Keto chicken and mushroom pan

Keto chicken and mushroom pan with chicken breast, mushrooms, cream, garlic and parsley – creamy, savoury and quickly made for an uncomplicated low-carb dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 510 kcal per serving
• Protein: 42 g
• Fat: 38 g
• Carbs: 6 g

Ingredients

• 350 g chicken breast fillet
• 250 g mushrooms
• 1 onion
• 1 clove of garlic
• 200 ml cream
• 1 tbsp butter
• 1 bunch of parsley

Method

You’ll need: frying pan · chopping board · knife

1. Pat the chicken breast fillet dry and cut it into bite-sized strips. Trim the mushrooms and halve or quarter them depending on their size.
2. Peel the onion and slice it into thin rings. Peel the garlic and chop it finely.
3. Heat the butter in a large frying pan and brown the chicken breast fillet well until golden brown on the outside. Season with salt and pepper.
4. Add the onion, garlic and mushrooms and fry over a medium heat until the mushrooms have released their liquid and are soft.
5. Pour in the cream and let everything simmer gently until the sauce is thick and the chicken breast fillet is cooked. Finally, chop the parsley and fold it in.
6. Serve hot straight away, ideally fresh from the pan.

Good to know

A pan dish like this is a lifesaver on tired evenings. It's creamy and savoury, and it's on the table without much effort.

Swaps

Butter → ghee (lower in lactose, good for high heat); cream → coconut milk (dairy-free and creamy); chicken breast fillet → skinless chicken thighs (often juicier and a little more iron); mushrooms → king oyster mushrooms (more bite, also few carbs)

Allergens

The dish contains milk from the cream and butter; well suited to children if the garlic and pepper are used sparingly, and not a concern during pregnancy as long as the chicken is cooked all the way through and the mushrooms are heated well.