Keto Chicken with Creamy Mushroom and Onion Sauce
Keto Chicken with Creamy Mushroom and Onion Sauce - pan-fried boneless, skinless chicken breasts are covered in a creamy sauce with onions, mushrooms, and Parmesan cheese. Serve with steamed vegetables or a green salad for a delicious low carb meal.
Ingredients
- 6 tablespoons butter or ghee, divided
- 1 medium yellow or sweet onion, thinly sliced
- salt and pepper
- 8 ounces cremini mushrooms, quartered
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
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Melt 2 tablespoons butter in a large skillet over medium-high heat. Add onion and cook until golden, about 8 to 10 minutes. Season with salt and pepper and transfer to a bowl. Set aside.
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Melt 2 more tablespoons butter in the skillet. Add mushrooms and cook until golden, about 5 to 6 minutes. Season with salt and pepper and place in bowl with onions.
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Melt remaining 2 tablespoons of butter in the skillet. Season chicken with salt and pepper. Add to pan. Cook for 3 minutes, flip over, and cook for 3 more minutes. Remove chicken from skillet and set aside.
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Add chicken broth to skillet and scrape up any browned bits on the bottom of the pan. Simmer for 2 minutes.
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Add heavy cream and vinegar. Stir to combine. Return chicken to skillet. Bring to a simmer for 5 to 6 minutes or until chicken is cooked though.
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Add parmesan cheese to skillet and stir it in until melted. Return onions and mushrooms to skillet. Sprinkle with pasrley and serve.
Recipe Notes
If your chicken breasts are really large, just use 2 and cut them in half horizontally into 2 thinner pieces.