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Creamy Garlic-Parmesan Chicken wiht Mushrooms (Keto One-Pan Dinner)
Story and concept
When a long day ends with a craving for something cozy, this dish answers with a kiss of garlic, the richness of cream and parmesan, and a whisper of greens to keep it bright. It’s built for kitchens with minimal cleanup and maximal flavor: sear the chicken to golden perfection,sizzle mushrooms in the same pan,then finish with a luscious sauce that thickens into a glossy,restaurant-worthy finish. The result is a satisfying, keto-pleasant main that tastes indulgent while staying light on carbs.
The recipe (serves 4)
Ingredients
- 4 boneless, skinless chicken thighs (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounces cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 2 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley
Instructions
- Season the chicken generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs until golden and cooked through, about 6–7 minutes per side depending on thickness. Remove from the skillet and set aside.
- In the same skillet, add butter and sauté the mushrooms until browned and tender, about 5–7 minutes. Add the minced garlic and cook 1 minute until fragrant.
- Deglaze the pan with the chicken broth, scraping up any browned bits. Stir in the heavy cream, cream cheese, and Parmesan. Simmer, whisking, until the sauce is smooth and slightly thickened, about 3–5 minutes.
- Return the chicken to the pan. add the spinach and simmer just until it wilts, 1–2 minutes. Stir in thyme, and adjust salt and pepper to taste.
- Serve hot,spooned with the creamy sauce. For extra texture,garnish with parsley. If you like, pair with cauliflower rice or zucchini noodles to keep carbs ultra-low.
Nutritional snapshot (per serving, assuming 4 servings)
- Calories: ~540
- Fat: ~38 g
- Protein: ~34–38 g
- Net carbs: ~4–6 g
Why this works for a keto plan
- Lean protein from chicken thighs keeps you full and satisfied, while the high-fat cream and parmesan deliver the creamy, indulgent mouthfeel that keto lovers crave.
- Mushrooms and spinach provide earthy flavor and fiber with minimal net carbs.
- A single pan means less cleanup and a flavor-to-effort ratio that’s hard to beat.
Tips and variations
- protein swap: Use boneless skinless chicken breasts, or sear salmon fillets and finish with the same sauce for a seafood variation.
- Creaminess: If you prefer a lighter sauce, use half-and-half or add more chicken broth and a touch less cream.
- Veggie spin: Try baby kale, sun-dried tomatoes (watch carbs), or roasted zucchini slices in place of spinach for a different texture.
- Heat level: Add a pinch of red pepper flakes with the garlic for a gentle kick.
- Carb-conscious sides: Cauliflower rice, shirataki noodles, or zucchini noodles pair beautifully with the sauce.
A final note
This dish showcases how keto cooking can be comforting and deeply satisfying without sacrificing flavor.It’s easy to make on a weeknight,scales well for guests,and leaves you with leftovers that reheat beautifully. If you try it, I’d love to hear how you customize it—yoru go-to variations or a favorite side that complements the creamy sauce.
