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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
Calories 430 kcal

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.

Recipe Notes

Calories: 430
Net Carbs:  6 Net Carbs 

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.