Low Carb Creamy Baked Mushroom Artichoke Chicken

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This Low Carb Creamy Baked Mushroom Artichoke Chicken is a savory recipe you’ll be making over and over again!

Mushroom Artichoke Chicken

Nothing better than a recipe that everyone loves and never even suspects is a keto recipe! I’ve made my fair share of chicken dinners but it’s always the creamy flavorful that I come back and make tons of times! My bacon mushroom chicken in cream is a family favorite that I often use for meal planning.

Mushroom Artichoke Chicken

I normally serve creamy chicken recipes with either cauliflower rice or a side salad but this creamy kept mushroom artichoke chicken tastes amazing all on its’ own!

Mushroom Artichoke Chicken

If you’re not concerned with carbs then I recommend serving with brown rice pasta or even egg noodles!

Mushroom Artichoke Chicken

In the particular recipe, I didn’t add a topping but there’s plenty of options! Sprinkle with fresh parmesan cheese, diced tomatoes, or even chives!

Mushroom Artichoke Chicken

Perfect for meal planning!

It’s a one skillet Keto chicken dinner that trust me everyone will love! It can be made with chicken breast as I did, or with thighs. Either work well because they tend to reheat much better and since I do like to meal plan that’s a huge plus for me.

More Recipes You’ll Love:

Keto Cauliflower Mashed Potatoes
Low Carb Jalapeno Popper Stuffed Chicken
Beef & Cabbage Keto Casserole

I find that doubling this recipe is more than enough for leftovers that I could use for lunch or dinner!

Creamy Baked Mushroom Artichoke Chicken

Ingredients:

Skinless chicken breasts – 3 large boneless
Smoked paprika – 2 teaspoons
Dried thyme leaves – 1 ½ teaspoons
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Quartered artichokes in water, drained – 1 (14 ounce) can
Tablespoon butter
Sliced baby bella mushrooms – 1 (8 ounce) package
Xanthan gum – 1 teaspoon
Chicken stock – ¾ cup
Heavy cream – ½ cup

Instructions

1. Preheat oven to 375 degrees. Spritz a 9×13 inch baking dish with non-stick cooking spray.
2. Slice chicken in half through the thickness of the breast horizontally and pound it to ½ inch thickness. (Avoid mess by placing chicken between sheets of plastic wrap or waxed paper when pounding.) Roll chicken and place in prepared baking dish.

Mushroom Artichoke Chicken

Mushroom Artichoke Chicken

3. Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.

Mushroom Artichoke Chicken
4. Arrange artichokes around chicken.

Mushroom Artichoke Chicken
5. In a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender.


6. Mix together xanthan gum and chicken stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes. Pour over chicken and artichokes.


7. Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.

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Low Carb Creamy Baked Mushroom Artichoke Chicken

Low Carb Mushroom Artichoke Chicken

This creamy keto mushroom and artichoke chicken is a savory recipe you’ll be making over and over again!

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 3 large boneless, skinless chicken breasts
  • 2 tsp smoked paprika
  • 1 1/2 tsp dried thyme leaves
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 14 ounce can quartered artichokes in water, drained
  • 1 tbsp butter
  • 8 ounces package sliced baby bella mushrooms
  • 1 tsp xanthan gum
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 375 degrees. Spritz a 9x13 inch baking dish with non-stick cooking spray.

  2. Slice chicken in half through the thickness of the breast horizontally and pound it to ½ inch thickness. (Avoid mess by placing chicken between sheets of plastic wrap or waxed paper when pounding.) Roll chicken and place in prepared baking dish.

  3. Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.


  4. Arrange artichokes around chicken.

  5. In a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender.

  6. Mix together xanthan gum and chicken stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes. Pour over chicken and artichokes.

  7. Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.

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