This Keto Chicken & Mushrooms recipe is quick and easy to make on the stovetop, and is made with healthy whole food ingredients. It’s a low carb chicken dinner that the entire family will love!
Chicken and Mushrooms are a classic pairing that just seems meant to be amiright? I guess some of you mushroom haters would disagree – but otherwise I’m hoping the rest of you are still with me, and are game to try this Keto pan-seared chicken & mushrooms recipe!
Growing up my brother hated mushrooms to an extreme degree, so my mom rarely cooked with them. It was unfortunate for me, because I’ve always loved mushrooms, so when I got old enough to do my own cooking, I started experimenting with all of the delicious ways they could be prepared.
I’m grateful that Hungry Jr. is like me and not my brother, he is a big fan of mushrooms – especially any time they are fried in butter.
Which makes this easy Keto pan-seared chicken & mushrooms recipe a hit at our house every time!
I typically use tarragon in this Keto chicken & mushrooms recipe when I make it, but this summer I experimented with savory and it was a completely different flavor that we really loved.
If you can’t find the savory though, tarragon, or almost any other fresh herb (basil, oregano, thyme, or even dill) will work great in this versatile low carb chicken dinner.
With just a few delicious whole food ingredients, this Keto pan-seared chicken & mushrooms recipe is not only low carb and keto friendly, but dairy free (replace butter with coconut oil or olive oil), egg free, and nut free – not to mention Paleo and Whole 30 approved (with a few minor adjustments – use ghee instead of butter and make sure your mustard contains no wine) as well!
As far as serving suggestions go, I probably don’t have to tell you that this Keto chicken & mushrooms recipe is amazing served over my “Better than Potatoes” Cheesy Cauliflower Puree, but I’ll say it anyway!
Doooooooo iiiiittt!
Unless cauliflower is still super expensive where you are – then I recommend the Cheesy Ranch Roasted Broccoli and/or Pan Roasted Radishes as perfectly acceptable low carb side dishes!
Whatever you serve it with, this Keto skillet chicken & mushrooms recipe is sure to be a hit – unless someone in your family is a fungi-phobe like my brother.
In which case I highly recommend my Easy Paprika Chicken with Sour Cream Gravy instead – it’s also delicious, and totally mushroom free!
Print
Keto Chicken and Mushrooms – Low Carb
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
This easy Keto Chicken & Mushrooms recipe is not only low carb, but also dairy free, egg free, nut free, keto, Paleo, and even Whole 30 approved with a few minor adjustments! Did I mention easy??
Ingredients
- 1/4 cup butter (ghee for whole 30)
- 2 cups mushrooms, sliced
- Four large chicken thighs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 teaspoon Dijon mustard (alcohol free mustard for whole 30)
- 1 tablespoon Summer savory or fresh tarragon, chopped
Instructions
- Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
- Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
- Sear the chicken thighs on both sides until golden brown – about three or four minutes per side. Remove the chicken thighs from the pan.
- Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.
- Add the water and Dijon mustard to the pan, and stir to deglaze.
- Add the chicken thighs back to the pan, skin side up.
- Cover and simmer for 15 minutes until the chicken is cooked through.
- Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.
Notes
Approximate net carbs per serving = 2g.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Keto Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/4 cup mushrooms
- Calories: 447
- Fat: 31g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 37g
Can’t get enough delicious low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Krysta says
Words cannot express how much I love this recipe, but I will try: I hated mushrooms until I turned 40, and now I love them. This recipe is fantastic- my husband and I both stood in the kitchen eating it straight out of the pan. There were leftovers (only because I made a double batch) and we fought over them. Now I’m making it again, two days later. Love, Love, LOVE! I did use chicken broth instead of water (because I had an open carton), and fresh thyme instead of savory, because that’s what I had. Thanks for a GREAT recipe!
Mellissa Sevigny says
I love that eating it straight out of the pan energy – thanks for letting me know that you both enjoyed it!
Jo says
I have never left a comment. I googled low carb chicken and mushroom recipes. This was the first recipe that popped up, and I had all (hmm, most) the ingredients(ish). I had on hand chicken breast, and mushrooms, and butter. Along with the spices. Let me tell you, what an amazing meal! I cooked my chicken breast like the recipe, added the mushrooms, like the recipe, cooked according to recipe, the only change I made, I did not have tarragon, I used a teaspoon and a half of dried herbs de Provence, “crushed” in my hand, I served the meal over microwave cauliflower rice. My husband raved, and raved about how moist the chicken was, and the flavor profile of the whole meal! Thank you for giving me , a recipe that I could work around to produce such a great meal!
Mellissa Sevigny says
Thanks for taking the time to rate and comment Jo, I’m thrilled that you and your husband both enjoyed it!
T says
Got to say everyone love it! 3 major fussy eaters and they cleaned their plates. Have to tell you of my OPPS: fist time I made it was just for my husband and I, and I garbed the wrong mustard! Thought of no this is going to be so not right. But Garlic Aioli Mustard gives it a different kick than Dijon mustard. Made for a very happy accident. Only thing my husband complained about was NOT enough mushrooms ( LoL ) Now I just make a double batch of the mushrooms, and all is well..
Thank you so much for posting this one we now have it 9 or 10 times a month.
Makes for a very happy wife….
T
Mellissa Sevigny says
So happy this is a consistent favorite at your house – thanks for taking the time to let me know! Aaaand now I have to run out and by some garlic Aioli Mustard to try with it!
Sue L. says
This is soooo good! It’s on the weekly rotation every week. Even the teenager who doesn’t love mushrooms, loved it and asked for it. So easy. I love how I can put the timer on and walk away.
Mellissa Sevigny says
Wow THAT IS high praise, thanks so much!
Lee Ann says
This recipe is so flavorful and delicious! I will definitely keep this on a rotation. Thank you!
Mellissa Sevigny says
Thank you!