This recipe is naturally low carb, but it’s also so easy to make! 5 stars!

Low Carb Mushroom Chicken

When the seasons change here in the heartland, so do our dinner plates. Comfort food doesn’t always have to be a weekend casserole that’s heavy on the carbs. Think of this dish as a hug for your taste buds without all the extra. My Low Carb Mushroom Chicken is a one-skillet wonder that I came up with while trying to lighten up our family favorites without sacrificing flavor. It’s a fuss-free meal perfect for a weeknight where homework and after-school activities are vying for your attention. For anyone looking to keep things light but satisfying, or for those on a keto or low-carb diet, this dish is a delightful choice.

To keep this meal low carb, I love to pair it with a fresh garden salad dressed with a simple vinaigrette, or for something a bit more hearty, roasted cauliflower or steamed green beans work wonderfully. And if you’re feeling adventurous, spiralized zucchini noodles make a fantastic stand-in for pasta to soak up all that delicious sauce.


  • – 4 boneless, skinless chicken breasts
  • – 1 tablespoon olive oil
  • – 1 teaspoon garlic powder
  • – ½ teaspoon dried thyme
  • – Salt and freshly ground black pepper, to taste
  • – 8 ounces mushrooms, sliced
  • – 2 tablespoons unsalted butter
  • – 1/4 cup chicken broth
  • – 1/2 cup heavy cream
  • – 1/2 cup shredded parmesan cheese
  • – Fresh parsley, chopped for garnish (optional)


  • 1. Season the chicken breasts with garlic powder, thyme, salt, and pepper.
  • 2. In a large skillet, heat olive oil over medium-high heat and sear the chicken breasts until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  • 3. In the same skillet, add the butter and mushrooms. Sauté until the mushrooms are golden and have released their moisture.
  • 4. Stir in the chicken broth, scraping any brown bits from the bottom of the pan. Reduce the heat and simmer for a moment before adding the heavy cream.
  • 5. Return the chicken to the skillet, spooning the sauce and mushrooms over the top.
  • 6. Cover the skillet and cook on low heat for another 7-10 minutes, or until the chicken is cooked through.
  • 7. Sprinkle it with parmesan cheese and let it melt into the warm mushroom sauce.
  • 8. Garnish with fresh parsley before serving, if desired.

Variations & Tips

  • – For those who aren’t mushroom fans, this dish can easily be tailored; consider substituting mushrooms with asparagus or bell pepper.
  • – If you have dietary restrictions with dairy, feel free to use coconut cream instead of heavy cream and omit the parmesan, adding a sprinkle of nutritional yeast for that cheesy flavor.
  • – To add a bit of brightness and tang, a squeeze of lemon juice in the sauce just before serving does wonders.
  • – And though I’m fond of chicken breasts, this recipe works just as well with thighs if you prefer a more tender, juicier cut.
  • – Remember that cooking is about making it your own, so don’t hesitate to adjust the seasoning to suit your family’s tastes.