Keto Chicken Mushroom Casserole Recipe

 

EASY CHICKEN AND MUSHROOM CASSEROLE

Creamy chicken and mushrooms go so well together. Add some fresh herbs and made in just one pan and you’ve got yourself and quick and easy keto meal for any busy weeknight made in 30 minutes. We eat chicken a few times a week in our home, because it’s a cost effective meal and there are so many varieties and options. Sometimes it can can boring if you constantly make the same recipes with chicken over and over again. So trying some new ideas will chicken will keep your family from complaining.

 

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

If you’re in need of something delicious but simple using chicken, this recipe is for you! Tons of flavor, little effort, not much but one pan to clean up and a tasty meal everyone will love!

MEAL PLANNING

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key!

MUST READ  Asian Chicken and Veggie Stir Fry

 

Ingredients

  • 1 pound chicken tenderloin
  • 1/2 pound mushrooms thickly sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh thyme leaves
  • salt and pepper
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup sour cream

 

Instructions

  1. Heat half of the butter and half f the olive oil in a heavy skillet.
  2. Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.

  3. Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
  4. Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
  5. Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.

  6. Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.

  7. Store, covered, in the refrigerator for up to 5 days.

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