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!
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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
Keywords: keto chicken dinner, Keto chicken and mushrooms, low carb chicken and mushrooms
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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!
Jessica says
This is so tasty! I love mushrooms so I add more :)
★★★★★
Frankie D. says
Thank you so very much for providing the guidance needed to kickstart SCKC with such a delicious recipe. We’ve been using your recipes to meal prep.
You’re just absolutely awesome.
★★★★★
Jennifer says
Omg this looks delicious! Cannot wait to try this
Kristi Leidemann says
Excellent! My little one at a huge serving! Will make again!
★★★★★
Gem says
This dish is delicious!! I live a low carb / healthy fats, dairy free and gluten free lifestyle so I just adapt any recipe to fit my needs.. you would think anyone with different dietary needs would take that little bit of time to look over ingredients if they were truly having and wanting to take control of whats going into nourishing their body!! Can’t stand seeing people complain or be rude when someone like yourself has put so much time and effort into sharing all these amazing recipes – thank you!!
★★★★★
Calvin says
Mushrooms are such a perfect side to this dish. Flavorful compliment
Diane says
I made this tonight and loved it! Thank you Mellissa.
I made a couple of changes for myself. Didn’t have onion powder so added some red onion in with the mushrooms.
I only had skinless, boneless chicken thighs so to increase fat I added double cream to sauce. I think next time I will also add a little cornflour to thicken, 1/2tsp should be enough, and that’s only 1g carb so doesn’t load too many carbs, and will be worth having a thicker sauce.
I served it with steamed cauli and sprouts that I tossed in cream cheese and garlic powder. Scrummy! :D
Dana says
Diane –
I love your idea to add some heavy cream. I’m going to be making this with B/S chicken breast, and was looking for a way to add a bit more fat. Thanks for sharing!
Jessica Stone says
I love your blog, or has been a lifesaver after I started a medical weight loss program that is LCHF. I am generally familiar with the ingredients, but not “summer savory.”
Sandy says
Looks delish! I’m not whole 30, so will add some white wine! I guess you have to have some thick skin to be a food blogger!! You do a great job, and I love your recipes!!
★★★★★
Michelle says
Yes!! I’m so glad I found your blog! I’m in a chicken thighs rut and have been searching for a new recipe. This sounds delicious! :)
Tava says
This recipe says that it is Whole30 approved, but as it is written, it has two ingredients that are not compliant, the butter and the dijon mustard. I see where you have made a note in the post to replace the butter with ghee but you do not addresss the dijon mustard. Dijon mustard is typically made with white wine. Alcohol, even for cooking, is not compliant with Whole30. I did not read the blog post before printing off this recipe and wasn’t well versed in what was compliant and not compliant for Whole30, that was my mistake. I trusted the author of the recipe had done the proper research before making claims as to compliance. Unfortunately, I was wrong. That is the author’s mistake. I am a busy mom and student and do not have time to vet each ingredient in every recipe that claims to be Whole30 compliant. So, as much as I wanted to come back to this site to try other recipes, I won’t be doing so. My personal feeling is the tags on the recipe were thrown on there because they are popular and will draw traffic to the site. Which is fine and good until the author isn’t doing the proper research and it then becomes false advertising.
Mellissa Sevigny says
It’s been awhile since I’ve done the Whole 30 and I did forget about the wine in the dijon mustard – my apologies. Having done the Whole 30 several times in the past and preparing to start another one, I will say that you must take the time to read the labels on all ingredients regardless of the trustworthiness of the author. Even if I had called for simply “mustard” in this recipe you’d have to make sure that whatever brand you purchase is free of sugar, starches, alcohol, carrageenan, and other non whole 30 ingredients.
Heather Dowd says
I’m going to give you a compliment and say thank you for this FREE recipients that is both delicious and health conscious.
Unless you pay for something you all have no right to complain. If you want to make the author aware of something, do it free of redicule and with grace. Restrain from being internet jerks.
Holly says
Amen!
Beverlh says
Amen! Good grief…
Claudia Vaglica says
This looks fabulous! Definitely going to try next week, but subbing b/s chicken breasts because that’s what my fam prefers. Can’t wait to try it! Love your recipes!
Eddie says
Come on Tava, it’s up to you to do your research and verify or make changes to suit your needs. It seems like your just making an excuse for yourself.
Todd Youngberg says
You don’t have time to ver each ingredient, but have time to send a giant complaint response? I’d get familiar with ingredients and look at recipes a bit more closely if you are that upset with one ingredient, sounds like this won’t be the last time it happens to you. It was. Great recipe, by a great author that has out lots of time into looking out for people’s needs she doesn’t even know. You think she’s raking in the cash because you made her free recipe.. what an ungrateful response.
Jason says
“Dairy free”
First ingredient – half a cup of butter.
Mellissa Sevigny says
You’re point is valid – I made assumptions that people would know to replace the butter to make it dairy free and I shouldn’t have. Added a note to that affect. Thanks for the feedback.
Jason says
Hey, no problem. My girlfriend is on a no carb, no dairy thing so I’m hyper aware of getting into trouble (I kid ofc)
Look forward to making this tonight, thanks!
Jennifer Sagucio says
I made this last night and it was absolutely delicious!! Everyone had seconds and my toddler ate a full serving. My family ate theirs with rice. They raved about how good it was. I doubled the recipe and there was a scant lunch serving left over. Yumm. I will be making this often! Easy and delicious!
★★★★★
Lynn says
This recipe is a keeper! I used skinless chicken breasts and it turned out just fine. Only had rosemary and thyme on hand, and it was great! Served with the cauliflower risotto for a low carb dinner.
★★★★★
Linda says
I just made this for the second time last night. What a great recipe! My husband loves this one. Thanks!
★★★★★
Melissa Salazar says
First off, we have the same name! Just a slight difference in the spelling haha.
I tried this tonight. My first time using Dijon mustard. I almost picked up the Dijonnaise one at the grocery. I didn’t have Onion powder so I sauteed with real onions and followed the rest. I love it! I’m so happy I have another chicken recipe for low carb. I’m getting tired of eating chicken adobo or fried chicken doing keto. I am going to try your other recipes too :) thank you so much Mellissa!
Muna Kenny says
So easy to make, simple recipe, but looks elegant, that’s the kind of meal I want my family to have!
Heidi says
This sounds delish! Thanks so much for sharing!! Would this work with boneless, skinless breasts or thighs as well? I’m not a fan of eating chicken off the bone.
★★★★★
Mellissa Sevigny says
Any chicken would work Heidi just adjust the cooking time accordingly! Enjoy!
Tere says
This sounds delicious!!! I absolutely love mushrooms, but have been steering clear of them b/c of the carbs. So, I think I’ve been misled. I thought mushrooms were on a “be careful with amount” list if you’re counting the carbs. 1/2 C cooked is 1 carb???? What math have I been doing??? Of course, I know 2 C fresh mushrooms can cook down to practically nothing; but would you mind being a little more specific about the amount allowed?
Thank you!!!!
Mellissa Sevigny says
Shiitake mushrooms are much higher than regular white mushrooms which surprised me when I first started low carb – you can get the carb counts for different types of mushrooms (or anything) on sites like calorie king for the amount you want to use and eat!
Julie Johnson says
Ian sorry Mellisa. If each serving is 1 thigh how is 1 seeing 447 calories and 31 grams of fat? Is that the whole recipe? Thank you
Mellissa Sevigny says
You can get a breakdown on calorie King but yes it’s one serving – assuming you are using large skin on chicken thighs. A smaller thigh will be less, not eating the skin will be less, replacing with a chicken breast much less, etc.
Cyd says
I was wondering also about the calorie content. Seemed awful high to me also. Is it because the chicken is glazed/fried that it has so many calories? I see reading about heavy cream but I do not see it in the recipe?