This one-pan 30-min dish is a creamy, delicious addition to your keto dish repertoire,

Share this recipe with a friend!

INGREDIENTS

4 Boneless, Skinless Chicken Thighs or Breast 1 cup Half & Half or Heavy Cream

15g Minced Garlic

1 cup of Chicken Broth

4 tbsp of Butter

2–3 tbsp of Refined Coconut Oil (for frying)

100g Sliced Mushrooms

2 tbsp Grated Parmesan

Salt & Pepper to taste

Basil for garnish

Preparing the Chicken:

If you’re using Chicken Breast, I would suggest to butterfly the meat before pounding. If you’re using Chicken Thighs, take kitchen shears and remove the bone and pound until 0.5” thick.

Frying the Chicken:

Heat up pan on Medium and add Coconut Oil & 1 tbsp of butter. Lay the chicken flat on the pan and fry up both sides until done & golden. If you use skin-on meat, fry up the skin side first. If you feel that the oil isn’t enough to fry with, add 1 more tbsp of Coconut oil. Set aside cooked chicken. Don’t drain the oil or the browned bits! It will give flavor to the dish.

Sauce:

In the same pan, turn heat down to medium-low & add garlic. Sauté until lightly brown. Add 3 tbsp of butter. Add Mushrooms and sauté until lightly brown but not soggy.

Turn up heat to Medium-High and add Chicken Broth & Half and Half/Heavy Cream. Stir slowly, but frequently with a whisk until it comes to a boil, the sauce will thicken at this point. Once it has thicken to your liking, turn the heat to low-medium. Add Salt & Pepper to taste. The longer you let it sit, the thicker it will get. If you prefer a runny sauce, slowly add more chicken broth + half & half to the mixture and turn the heat to low.

Add the cooked chicken breast/thigh to the pan and coat well with the sauce. Turn off heat.

Sprinkle parmesan cheese and basil. Serve with side of your choice!