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Keto Chicken and Mushroom Bake
Kathie Clane

Keto Chicken and Mushroom Bake

Creamy keto chicken and mushroom bake, rich with cheese and herbs, perfect for a low-carb and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 523
Ingredients Method Notes

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
  • 1/2 tsp paprika
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Season chicken breasts with salt, pepper, paprika, and thyme.
  3. Heat olive oil in a skillet over medium heat and sear chicken for 2 minutes per side. Remove and set aside.
  4. In the same skillet, sauté garlic and mushrooms until softened.
  5. Add heavy cream and simmer for 3-4 minutes.
  6. Transfer chicken to a baking dish and pour the mushroom sauce over it. Top with mozzarella cheese.
  7. Bake for 20-25 minutes until chicken is cooked through and cheese is golden.
  8. 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.