Keto Chicken and Mushroom Bake
Creamy keto chicken and mushroom bake, rich with cheese and herbs, perfect for a low-carb and satisfying meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, paprika, and thyme.
- Heat olive oil in a skillet over medium heat and sear chicken for 2 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic and mushrooms until softened.
- Add heavy cream and simmer for 3-4 minutes.
- Transfer chicken to a baking dish and pour the mushroom sauce over it. Top with mozzarella cheese.
- Bake for 20-25 minutes until chicken is cooked through and cheese is golden.
- Let rest for 5 minutes before serving.
Notes
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container for up to 3 days.
