Creamy Garlic Parmesan Chicken and Mushrooms
Low Carb Creamy Garlic Parmesan Chicken and Mushrooms is a delicious keto diet and paleo diet friendly dinner the whole family loves – also great over rice or pasta for a creamy dinner the whole family will love! Bursting with garlic parmesan flavor that is so delicious you’ll want to lick the pan!
This creamy garlic parmesan chicken and mushroom dish is great over pasta, rice, vegetables – or just on its own, straight out of the pan.
These easy chicken breasts are bursting with flavor in just one pot – and the rich and creamy butter garlic sauce is so delicious, you’ll want to lick the pan clean!
This chicken is so easy to make, you’ll find yourself adding it into your weekly rotation in no time – and its great in wraps, sandwiches, salads, and pasta for leftovers to take to work or school for deliciously easy meal prep.
I love easy and versatile chicken dinners like this – if you’re not a fan of mushrooms, swap it out for something like broccoli, asparagus, or cauliflower rice.
This Low Carb Creamy Garlic Parmesan Chicken and Mushrooms recipe is also delicious with a splash of fresh lemon juice, or with the italian herb blend swapped out for taco seasoning or curry spices. Make this easy recipe your own with different flavor combinations to see what you love!
Tips to Perfect Creamy Garlic Parmesan Chicken and Mushrooms:
-Don’t crowd the pan. To ensure the chicken and mushrooms get a deliciously browned crunchy crust, don’t overcrowd the pan and give them room to crisp up.
Other Easy Low Carb Chicken Dinners You’ll Love:
To Make This Creamy Garlic Parmesan Chicken and Mushrooms, You’ll Need:
Low Carb Creamy Garlic Parmesan Chicken and Mushrooms Recipe
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- 2 tbsp extra virgin olive oil
- 4-6 small chicken breasts or 2-3 chicken breasts, trimmed to be around 6 oz apiece
- salt and pepper to taste (about a pinch each)
- 8 oz cremini mushrooms cleaned and stems removed (optional, slice into thick slices)
- 1/2 cup butter
- 1/2 cup chicken stock
- 1/4 cup minced garlic
- 1 tbsp italian herb seasoning blend
- 1/4 cup grated parmesan cheese
- parsley or green onions to garnish
In a large pan, heat olive oil on medium high until shimmery.
Season with salt and pepper, and brown each side until deep golden brown, about 3-4 minutes per side.
Add mushrooms to dish.
Let mushrooms brown with chicken, another 4 minutes, stirring occasionally to prevent burning.
Add garlic and italian herb blend, let garlic soften and become fragrant, about 3 minutes.
Add butter and stock to pan, taking care to scrape up any browned bits.
Let stock reduce, 4 minutes.
Stir in parmesan cheese and top with parsley or green onions to garnish.
Serve over pasta, rice, vegetables, or on its own.