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
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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! :)