Cook Time: Approximately 30 minutes
Serving Size: 4 servings
Here's the recipe for Keto Creamy Garlic Mushroom Chicken with Cauliflower Rice:
Ingredients:
4 boneless, skinless chicken breasts
1 tbsp. olive oil
1 tbsp. butter
4 cloves garlic, minced
8 oz. mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
Salt and pepper, to taste
1 head cauliflower, grated or chopped into small pieces
Fresh parsley, chopped (optional)
Instructions:
Preheat a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add olive oil to the skillet and cook chicken for 6-7 minutes per side or until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add garlic and mushrooms and cook until mushrooms are tender and browned, stirring occasionally.
Add chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and salt and pepper to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes or until the sauce thickens and reduces by about half.
While the sauce is simmering, steam or microwave the cauliflower rice until tender.
Add the chicken back to the skillet and spoon the mushroom sauce over the chicken. Serve the chicken with cauliflower rice and garnish with fresh parsley, if desired.
Enjoy your Keto Creamy Garlic Mushroom Chicken with Cauliflower Rice!