Low Carb Mushroom Artichoke Chicken
This creamy keto mushroom and artichoke chicken is a savory recipe you’ll be making over and over again!
Servings 4
Calories 430kcal
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
- Preheat oven to 375 degrees. Spritz a 9x13 inch baking dish with non-stick cooking spray.
- 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.
- Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.
- Arrange artichokes around chicken.
- 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.
- 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.
- Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.
Notes
Calories: 430
Net Carbs: 6 Net Carbs
Net Carbs: 6 Net Carbs