Chicken Creamy Lemon Mushroom Sauce Low Carb Recipe | KetoVale

Chicken Creamy Lemon Mushroom Sauce with Cauliflower Patties

I love this dish because is easy to make and has many variations. It’s a great dinner option for both cold and hot weather and you can almost always change the ingredients using items that you already have on hand.

A few tips will give you all you need to have a fail-free recipe:

  • When searing the meat, it is very important that the oil is hot to avoid the meat sticking to the pan.
  • Cook it until you have that nice golden brown crust and when the meat comes out easy from the pan (no pulling please).
  • You can use butter or coconut oil instead, but if you choose butter, make sure the heat is not too high otherwise it will burn.

A nice chance for this recipe is using balsamic vinegar, or a good quality wine vinegar in place of the lemon juice/zests.

The mushrooms can be substituted by capers, olives, or fresh tomatoes (remove the seeds or use grape size), or all together. And you can use any herbs on hands, such as basil, thyme, or oregano.

If you are looking for a dairy free version, coconut milk can be a great substitute for the heavy cream. It will also make a delicious combination of fish instead of chicken. I would recommend a flaky fish such as trout, flounders, or snappers.

Serve it on a beautiful platter with a side salad or my favorite recipe for Cauliflower Parmesan Patties. Enjoy it!

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Keto Chicken Creamy Lemon Mushroom Sauce

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Print Recipe
Chicken Creamy Lemon Mushroom Sauce
Chicken Creamy Lemon Mushroom Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 4 oz chicken breast
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 2 cloves garlic
  • 1/2 red onion chopped finely
  • lemon zest (of 1 lemon)
  • 2 cup baby bella mushrooms washed
  • salt and pepper to taste
  • 1 tbsp lemon juice Fresh squeezed
  • 1/2 cup parsley finely chopped
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 4 oz chicken breast
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 2 cloves garlic
  • 1/2 red onion chopped finely
  • lemon zest (of 1 lemon)
  • 2 cup baby bella mushrooms washed
  • salt and pepper to taste
  • 1 tbsp lemon juice Fresh squeezed
  • 1/2 cup parsley finely chopped
Chicken Creamy Lemon Mushroom Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the chicken breast in half and season with salt and pepper to taste. Sprinkle 1 tbsp of fresh squeezed lemon juice and set aside.
    Cut chicken breast then season
  2. In a large deep 3-quart saute pan add the olive oil and heat the olive oil and sear the chicken breast. Cook for about 10 min on each side until golden brown and just cooked on the inside.
  3. Remove the chicken breast from the pan and start sautéing the onions and garlic in the same pan for about 5 minutes. Add the mushrooms and cook for another 5 minutes until all the juices start to come out and the bottom of the pan is starting to look clean when mixing.
    Saute onion garlic mushroom
  4. Add the ½ cup of heavy cream and cook for another 1 minute until it boils. Turn off the heat, add the chopped parsley, the lemon zests, and a splash of fresh squeezed lemon juice. Check the seasoning for salt and pepper.
  5. Pour the sauce over the chicken and eat with a side of herb salad and cauliflower parmesan patties.
    Chicken Mushroom Sauce Recipe
Recipe Notes

Macros (per serving): Calories: 285– Fat: 17.4g – Net carbs: 3.6g (total carbs: 5.1g, fiber: 1.5g) – Protein: 26.3g

Delicious Keto Chicken Creamy Lemon Mushroom Sauce Low Carb Recipe

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