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