Creamy Garlic Chicken | Keto Recipe

Sunny ways, sunny ways my friends. Harsh Canadian winter is leaving us, the days are growing longer and warmer. I don’t know about you, but I get an instant mood boost as soon as we hit the first week of March.

It’s March Magic.

Enough about the weather. Let’s talk chicken. As usual, with this recipe, we have tried to keep it simple, quick and hopefully all made in one skillet.

30 minutes (or less) + one skillet = happiness.

I’ve found that happiness negatively correlates with the amount of time you spend doing the dishes. And positively correlates with the words chicken and creamy. So there you go, that’s why Creamy Garlic Chicken.

Keto Creamy Garlic Chicken ?

In one word : Yes. This is a keto friendly recipe. Mushrooms are low-carb, a great source of Vitamin D, in fact the only vegetable source of Vitamin D. If you’re not a mushroom kind of person, not a problem, this recipe works with spinach, broccoli, cauliflower and even Brussel’s Sprouts. Those are all great low-carb options and you cannot go wrong with any of them.

This recipe is made in 3 steps.

Step 1 : Dress your chicken & Sear your Chicken

These are the ingredients you will need

• 2 lbs boneless skinless chicken thighs
• 1 tsp yellow mustard
• 1 tsp hot sauce (optional) : I use Frank’s Red Hot Original
• 1 tsp garlic powder : I find that it sticks better to the chicken than crushed garlic
• 1/2 tsp onion powder
• 1/2 tsp of salt

In a bowl combine all of your ingredients. Let your chicken rest for 5-10 minutes.

Heat 1 tablespoon of olive oil in a non-stick pan on high heat and sear your chicken. Sear only 3-4 pieces at a time to ensure that the temperature of your pan does not drop. Once your chicken is nicely browned on each side set it aside and repeat until you’re out of chicken thighs.

Step 2 : Make your creamy sauce

These are the ingredients you will need

• 2 cups of chopped white mushrooms, cremini or portobello. Whatever you prefer.
• 2 cups of heavy cream. You can also use light cream or full fat coconut milk
• 2 cloves minced garlic
• 1 tsp thyme
• 1/4 tsp freshly grated nutmeg
• 1 tsp of butter
• Salt and pepper to taste

Lower the heat to medium.

To the same pan, add your butter then add mushrooms and garlic. Cook for 5-8 minutes or until the mushrooms are cooked to your desired consistency. Add the cream, thyme and grated nutmeg. Season to your taste with salt and pepper.

Step 3 : Add your chicken back in

Add your chicken back to the pan and cook for another 8-10 minutes or until the sauce thickens. Serve with a dash of freshly cracked pepper and with some mashed cauliflower. Enjoy !

Creamy Chicken Recipe