Keto Low Carb Smothered Chicken

This Keto Low Carb Smothered Chicken is a comfort food dream that’s also keto-friendly! Tender chicken breasts are smothered in a creamy, cheesy sauce with crispy bacon and sautéed mushrooms. Perfect for a cozy dinner while staying low-carb.

My Personal Experience

This dish is one of those feel-good meals that checks all the boxes. The creamy sauce, savory bacon, and earthy mushrooms create the perfect combo with the tender chicken. I love making it when I need something comforting but still keto-friendly. Plus, it’s always a crowd-pleaser!

Why You’ll Love This Recipe

It’s the ultimate comfort food with a keto twist—rich, creamy, and full of savory flavors. The bacon adds a nice crunch while the cheese sauce smothers the chicken perfectly. It’s an easy, satisfying dinner that doesn’t compromise on flavor.

Ingredients & Substitutions

• 4 Boneless, Skinless Chicken Breasts
  • Substitute: Boneless chicken thighs for a juicier and more tender option, or turkey breast for a leaner alternative.
• Salt and Pepper to Taste
  • Substitute: Use garlic salt, onion powder, or a seasoning mix like Italian seasoning for added depth.
• 1 Tablespoon Olive Oil
  • Substitute: Use avocado oil or coconut oil for cooking, both of which have higher smoke points.
• 1/2 Cup Heavy Cream
  • Substitute: Use coconut cream or half-and-half for a dairy-free or lighter option.
• 1/2 Cup Chicken Broth (Low Sodium Preferred)
  • Substitute: Use vegetable broth or bone broth for a different flavor base, or even water in a pinch (but will be less flavorful).
• 1/2 Cup Shredded Cheddar Cheese
  • Substitute: Use mozzarella, Monterey Jack, or a dairy-free cheese for a different texture and flavor.
• 1/4 Cup Grated Parmesan Cheese
  • Substitute: Pecorino Romano or Asiago can be used for a sharper, saltier flavor.
• 1 Cup Sliced Mushrooms
  • Substitute: Use any variety of mushrooms (e.g., cremini, portobello, shiitake) or substitute with diced zucchini or eggplant for a similar texture.
• 1/2 Cup Chopped Cooked Bacon
  • Substitute: Use cooked turkey bacon or pancetta for a leaner alternative, or omit for a vegetarian dish.
• 1/4 Cup Green Onions or Fresh Parsley, Chopped (for Garnish)
  • Substitute: Use fresh cilantro, basil, or chives for a different herbaceous note.

How to Make It: Simple Instructions for Perfect Results

1. Prepare the Chicken
   Season both sides of each chicken breast with salt and pepper.
2. Cook the Chicken
   Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Mushrooms
   In the same skillet, add the sliced mushrooms. Sauté for about 3-4 minutes until they’re soft and browned. Remove from the skillet and set aside with the chicken.
4. Make the Creamy Sauce
   Lower the heat to medium-low. In a small bowl, whisk together the heavy cream and chicken broth, then pour it into the skillet. Stir to combine, scraping up any brown bits from the bottom of the skillet.
5. Add the Cheese
   Slowly add the shredded cheddar and parmesan to the sauce, stirring until it’s melted and smooth.
6. Smother the Chicken
   Return the chicken breasts and mushrooms to the skillet, and spoon the creamy sauce over the chicken. Sprinkle the cooked bacon on top and let everything simmer for about 3-4 minutes, allowing the flavors to meld.
7. Garnish and Serve
   Garnish with chopped green onions or parsley for a pop of color. Serve hot, paired with a side of roasted veggies or cauliflower rice.

Expert Tips for Making This Dish Even Better

• Add Extra Veggies: Try adding spinach, zucchini, or bell peppers for more color and flavor.
• Spice it Up: Add a pinch of paprika or crushed red pepper flakes for a bit of heat.
• Use Different Cheese: Swap out cheddar for mozzarella or gouda to mix up the flavor profile.

Storage Tips: Keep Your Recipe Fresh for Longer

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of broth if needed to thin out the sauce.
• Freezing: Freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight before reheating.

FAQs: Everything You Need to Know

1. Can I make this with chicken thighs?
Yes, boneless, skinless chicken thighs work great in this recipe for an even juicier option!

2. What can I use if I don’t have heavy cream?
Coconut cream is a dairy-free alternative, but it may add a subtle coconut flavor.

3. How do I make the sauce thicker?
If you want a thicker sauce, let it simmer longer, or add a pinch of xanthan gum to help thicken without extra carbs.

Tools You’ll Need to Make This Recipe a Success

• Large Skillet or Cast Iron Pan: Ideal for cooking your dish evenly and with great heat retention.
• Tongs or Spatula: Perfect for flipping or stirring ingredients without damaging them.
• Small Bowl: Useful for mixing sauces or seasonings.
• Whisk: Essential for blending ingredients smoothly or beating eggs.

Nutrition Information (per serving, based on 4 servings)

• Calories: 410
• Fat: 30g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 28g

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