Mushroom Chicken (keto + low carb)
This Mushroom Chicken is a family favorite! Seasoned chicken breasts are smothered in a creamy mushroom sauce and baked until they are tender and juicy! This recipe is naturally low-carb, but it can be enjoyed over pasta, rice, or mashed potatoes if desired!
Friends, I am letting you in on a big secret today. When I cook for guests, this is one of my go-to dishes and everyone always asks for the recipe. Even mushroom haters have to admit this dish is delish! Chicken breasts are seasoned and pan-seared until golden brown. Next, mushrooms are sauteed and paired with wine and heavy cream to make a rich, savory sauce. The last step is to combine the chicken and mushroom sauce and bake until the chicken is tender and the mushrooms have caramelized. It is absolute perfection! I promise you will have people asking you for the recipe too!
What you’ll love about this recipe:
Ingredients for Mushroom Chicken
As always, this is an overview of the ingredients you will need for this recipe. For the complete, printable recipe scroll to the recipe card below.
- Chicken Breasts: for best results, we slice large chicken breasts lengthwise into two thinner breasts. This ensures everything cooks evenly. You can also use chicken thighs in this recipe if you prefer.
- Spices: garlic powder, onion powder, paprika, salt, and pepper
- Garlic: for best results, you will need freshly minced garlic
- Shallot: you can also use finely chopped onion in a pinch.
- Mushrooms: baby Bella, cremini, and white button mushrooms will all work.
- Chicken Broth: use a good quality broth or homemade stock.
- White wine: a good dry wine like Sauvignon Blanc
- Heavy Cream: no substitutions! You need real heavy cream to get the perfect creamy texture.
- Butter: salted or unsalted butter will work in this recipe.
How to Make Mushroom Chicken
In addition to the ingredients listed above you will need a large skillet and a casserole dish. Below you will find step-by-step photos so you can see the entire process before you even get started. To make this baked chicken recipe just follow the steps below:
Season and Sear the Chicken
Prepare the chicken by cutting the large chicken breasts lengthwise. This will turn one large piece of chicken into two thinner, more uniform slices of chicken. Next, season the chicken. In a small bowl combine the spices and sprinkle each side of the chicken completely. It is important to be sure the chicken is well seasoned.
Heat a large skillet to medium heat and lightly cover the bottom of the skillet with olive oil. When the oil is hot and shimmering add the chicken and cook 2-3 minutes on each side until golden brown. It is not necessary to cook through, as the chicken will finish cooking in the oven. Remove the chicken and set aside.
Saute Mushrooms
In the same skillet add the butter, minced garlic, finely chopped shallot, and sliced mushrooms. Saute the mushrooms over medium heat. If you feel you need to, reduce the heat to medium-low. The mushrooms will reduce greatly while cooking, you can see the difference in the two photos above. Allow the mushrooms to cook, stirring occasionally for 5-7 minutes until it resembles the second photo above.
Add Broth and Wine
Add the chicken stock and the white wine to the skillet. Bring the liquid to a simmer and allow it to reduce by half. This process will take about 5 minutes and when you are ready to move to the next step the mushrooms should resemble the second image above.
Add Heavy Cream
Stir in the heavy cream and allow the sauce to simmer for 5 minutes more until it has thickened. Note: both of the images above are before the sauce has thickened. The image below is a better indication of how it should look after it has simmered for a few minutes.
Top Chicken with Mushrooms
Add the chicken to a casserole dish and top with the mushroom sauce. Bake the chicken at 350 degrees F covered with foil for 20 minutes. Remove the foil and bake for an additional 5-10 minutes. Until the chicken has reached an internal temperature of 165 degrees F.
Serving Suggestions
Once the dish is cooked the chicken breasts will be ultra tender and the mushrooms will have a rich, caramelized flavor. Serve the chicken with a big spoonful of mushroom sauce over the top. You can enjoy this dish with Mashed Potatoes, or for a low-carb option use Garlic Butter Cauliflower Mash. Some other easy side dishes that would pair perfectly with this dish are:
Our Favorite
Side Dish Recipes
Storage Suggestions
Leftovers can be stored in an airtight container in the fridge up to 4 days. To reheat warm in 30 second increments in the microwave. I do not suggest freezing this dish as the mushrooms and heavy cream are not ingredients that freeze well.
Mushroom Chicken FAQ
If you prefer to skip the wine you will need to use additional chicken broth in its place. If you are able to use wine I highly recommend it, the sauce just has a much more complex flavor.
Baby Bella, cremini, and white button mushrooms will all work.
Yes, this will work well with pork chops as well. It will also work quite nicely with shrimp or salmon, but note the cooking times will be far less. Use a meat thermometer and monitor the dish closely if you use a different protein.
Other Mushroom Recipes you will Love
- Air Fryer Mushrooms: pizza stuffed mushrooms that are made right in the air fryer.
- Sausage Stuffed Mushrooms: perfect for an appetizer or quick dinner.
- Chicken Gnocchi and Mushrooms: the ultimate one pan meal!
- Pork Chops and Mushrooms: everything is made in one pan!
- Instant Pot Chicken Thighs and Rice: this dish has juicy thighs, fluffy rice and tender mushrooms!
Mushroom Chicken
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 3 large chicken breasts, cut lengthwise into 6 thin breasts
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
For the Mushroom Sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 shallot finely chopped
- 16 ounces baby bella mushrooms washed and sliced
- 3/4 cup chicken broth
- 3/4 cup white wine
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the chicken by cutting the large chicken breasts lengthwise. This will turn one large piece of chicken into two thinner, more uniform slices of chicken. Next, season the chicken. In a small bowl combine the spices and sprinkle each side of the chicken completely.
- Heat a large skillet to medium heat and lightly cover the bottom of the skillet with olive oil. When the oil is hot and shimmering add the chicken and cook 2-3 minutes on each side until golden brown. It is not necessary to cook through, as the chicken will finish cooking in the oven. Remove the chicken and set aside.
- In the same skillet add the butter, minced garlic, finely chopped shallot, and sliced mushrooms. Saute the mushrooms over medium heat. If you feel you need to, reduce the heat to medium-low. The mushrooms will reduce greatly while cooking. Allow the mushrooms to cook, stirring occasionally for 5-7 minutes until it resembles this photo.
- Add the chicken stock and the white wine to the skillet. Bring the liquid to a simmer and allow it to reduce by half. This process will take about 5 minutes.
- Stir in the heavy cream and allow the sauce to simmer for 5 minutes more until it has thickened.
- Add the chicken to a casserole dish and top with the mushroom sauce. Bake the chicken at 350 degrees F covered with foil for 20 minutes. Remove the foil and bake for an additional 5-10 minutes. Until the chicken has reached an internal temperature of 165 degrees F.
I made this tonight and it turned out wonderfully. The chicken was perfectly cooked – tender and juicy. The only change I made was the addition of a sprinkling of freshly grated parmesan on the top for the last 5 minutes. With air fryer asparagus on the side it made a perfect low carb meal. Next time I will try a little xanthum gum to thicken the sauce just a bit. Thanks for the recipe!!
Parmesan is an excellent addition! I’m so glad you enjoyed this recipe Shirley!
Could this be made ahead of time up to the point of baking or and then bake a couple hours later to finish it? Just wondering if it sitting before baking would ruin it.
Yes! That will work! Enjoy!
Would it be ok to leave out the cream? I have a dairy allergy.
Yes, you can leave the cream out, and it will be more like a “marsala-style” mushroom sauce, still delicious but not as creamy. Alternatively, you could use a spoon of coconut cream if you want that creamy texture without dairy. Enjoy!
Do you think I could make this in a crock pot instead of the oven?
About how many pounds of chicken is this?
Made it tonight for my very picky crew and it was a hit. The only change I would make is to remove the Italian seasoning, it didn’t work well with the other flavors
Really yummy chicken. It went over great at my house!
Can you add a vegetable like broccoli to the casserole?
Delicious, did it again with pork loins but left the herbs out, delicious.
Made it tonight but used chicken tenders cut in three pieces and used half bar of cream cheese rather than heavy cream!!!