Keto Chicken Parmesan skillet with Mushrooms
Active Time (minutes)
10
Total Time (minutes)
40 min
Servings
2
Net Carbs (grams)
6.4
Ingredient List
Please note instructions are for 2 servings.
200g boneless & skinless chicken breasts
80g baby bella mushrooms, sliced
20g shredded parmesan cheese
80 ml whipping cream
1 (14g) tablespoon olive oil
2 garlic cloves, minced
1 teaspoon fresh or dried parsley
salt and pepper
Preparation Steps
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Fry the chicken until browned and cooked through, then remove it with a slotted spoon, keeping the juices in the pan.
Add the garlic to the skillet and stir-fry until softened.
Add the mushrooms and sauté for about 5-7 minutes until they are tender.
Reduce the heat to medium-low and pour in the whipping cream, stirring well. Let it simmer for about 10 minutes, stirring frequently. Stir in the Parmesan cheese until melted. Adjust seasoning with additional salt and pepper if needed.
Return the chicken to the skillet and coat it with the sauce. Serve garnished with parsley.