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Keto Comfort in One Pan: Creamy garlic Parmesan Chicken with Mushrooms and Spinach
If you’ve ever craved something warm, indulgent, and comforting, but still want to stay true to a keto lifestyle, this dish is for you. It’s a one-pan miracle: juicy chicken, caramelized mushrooms, a rich garlic-cream sauce, and a blanket of spinach all swirled together in a velvety layer of parmesan. It feels luxurious, but it’s kind to your macros and ready in about 30 minutes.
Why this recipe works on keto
- Low in carbs, high in healthy fat: Heavy cream and butter deliver richness without piling on sugars.
- Satisfying protein: Chicken breast provides lean protein to keep you full without leaving you hungry.
- Simple ingredients,big flavor: Garlic,mushrooms,and parmesan create a savory profile that tastes like a restaurant dish at home.
- one-pan convenience: Minimal cleanup means more time enjoying the meal and less time cleaning up.
Recipe: Creamy Garlic Parmesan Keto Chicken with Mushrooms and Spinach
servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium preferred)
- 1/2 cup grated parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Optional: 1/2 teaspoon dried thyme or a few sprigs of fresh thyme for aroma
Instructions
- Season the chicken with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. sear the chicken until browned and cooked through, about 4–5 minutes per side (depending on thickness). Transfer to a plate and tent with foil to stay warm.
- In the same skillet, add the butter. Once melted,add the mushrooms and sauté until they’re deeply golden and their moisture has evaporated,about 5–7 minutes.
- Add the minced garlic and cook for about 30 seconds,until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. simmer for 2–3 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream and parmesan cheese. Let the sauce simmer gently until it thickens, about 3–5 minutes.
- Add the spinach and cook until wilted, about 1–2 minutes. Return the chicken to the pan, spooning sauce over the top, and heat through for another minute.
- Taste and adjust salt and pepper. Garnish with thyme if using. Serve hot, spooning plenty of sauce over each chicken breast.
Nutrition (approximate per serving)
- Calories: 420–520
- Fat: 30–38 g
- Carbohydrates: 3–6 g net (mostly from mushrooms and tiny bits in cream; negligible sugar)
- Protein: 35–40 g
Tips and variations
- cheese swap: For extra creaminess, substitute half of the parmesan with cream cheese. It thickens the sauce even more.
- Protein swaps: Use chicken thighs for a juicier, richer flavor. Just adjust cooking time to ensure they’re cooked through.
- Veggie swap: Swap spinach for kale or add a handful of chopped broccoli florets for more texture and nutrients, keeping carbs in check.
- Make-ahead option: Prepare the mushrooms, garlic, and sauce up to the point of adding spinach, then reheat with spinach and chicken to finish. Keeps well in the fridge for 2–3 days.
- Pairing ideas: Serve with sautéed green beans, cauliflower rice, or zucchini noodles (zoodles) to stretch the meal into a bigger keto-friendly plate.
Why this dish sticks with you
The combination of seared chicken, a garlicky mushroom base, and a creamy parmesan sauce delivers that crave-worthy comfort factor while keeping you on track with a keto plan. It’s a dish you’ll reach for when you want something luxurious yet practical—tonight’s dinner that doesn’t derail your goals, but elevates them.
If you’d like, tell me your preferred protein or any dietary tweaks (taste preferences, dairy-free, extra heat, etc.), and I’ll tailor a keto recipe that fits your plan exactly.
