You will love preparing this delicious pan-fried chicken breast with creamy mushroom sauce for your lunch or dinner. The combination of mushroom and cream makes this recipe so tasty and special.
You will feel like you are eating in one of those fancy restaurants. The best part about this recipe is that you will be able to stick to your keto diet while enjoying an exquisite and creamy dish.
Mushrooms are a good source of protein for a plant-based food. Research shows they help support healthy inflammatory and immune responses by interacting with your gut bacteria (1).
Specifically, mushrooms provide prebiotic fiber, which “feeds” the good bacteria in your digestive system. They also contain anti-cholesterol, anti-allergic, anti-tumor, and anti-cancer properties (2).
When combined with onions, which also contain prebiotic fiber, this dish is a great choice for promoting digestive health to aid in regularity and clear toxins from your system.
Promoting digestive health is important because it can help ward off chronic diseases, such as diabetes and obesity. Your gut microbiota also controls the onset of several metabolic disorders, which can lead to liver, brain, and intestinal inflammation (3).
Lastly, your gut bacteria also plays a role in energy metabolism. So, if you’re feeling fatigued, then concentrate on getting lots of prebiotic fiber in your diet to restore your health!
You can also replace the chicken breast in this recipe for chicken thighs if you like the flavor better. You can also bake the chicken thighs for at least 25 minutes in a preheated 350 F° oven instead of frying.
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Let’s Do It!
Prepare the chicken breast, then chop in half. Season both halves with salt and pepper. Using a frying pan, heat olive oil, then add chicken and sear for 3 minutes. Once the side has turned brown, turn the chicken over to the other side and let it cook for 3 minutes more.
Meanwhile, using another pan, prepare the ingredients to make the mushroom sauce. Heat oil in the pan, then toss in the onion and garlic. Saute mushrooms for 3 minutes, then add the cilantro. Once ready, pour the heavy cream in, then add salt and pepper to taste. Let it simmer for 5 minutes.
This time, transfer the chicken to a plate, then add the mushroom sauce gently on top.
Serve and enjoy while hot.
Update: This is the second time we cooked this meal. This time, we used chicken thighs instead of breast and we added 2 tablespoons of sour cream to thicken the sauce. We also served with some steamed broccoli and cauliflower. The rest of the recipe remains the same. It was a big hit with the family. Here’s how it turned out:
Related:
Keto Creamy Pan-Fried Chicken Breast
Ingredients
- 300 g chicken breast boneless and skinless
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 cup mushrooms sliced
- 1/4 cup heavy cream
- 1 clove garlic finely minced
- 1 tbsp onion chopped
- 2 tbsp fresh cilantro chopped
- 1 tbsp olive oil
- Salt and black pepper
Instructions
- Chop the chicken in half then season both halves with enough salt and pepper. Heat the olive oil in the hot frying pan and sear the chicken breasts for at least 3 minutes. Turn the chicken over and cook for 3 more minutes.
- While frying the chicken, make the mushroom sauce in another pan. Sauté the mushrooms in oil with the onion and garlic. Stir for 3 minutes then throw in the cilantro. Pour the heavy cream into the pan with pepper and salt to season. Simmer for 5 minutes.
- Transfer the chicken to a plate. Spread the mushroom sauce on top.
- Serve and enjoy hot.
