This one-pan dinner features seared chicken breasts served in a sauce of heavy cream, mushrooms, and Parmesan cheese. The chicken is seasoned with paprika and thyme before being cooked alongside sliced cremini or button mushrooms. The meal is finished in a single skillet and served with a garnish of fresh parsley.

About This Recipe

The preparation begins by seasoning the chicken breasts with salt, pepper, and paprika before placing them in a skillet with melted butter and olive oil. The meat is seared on both sides until the exterior is browned, then moved to a plate. Sliced mushrooms are added to the same pan and stirred until they soften and change color. Minced garlic and thyme are introduced to the mixture for a short duration before the liquids are added.

The sauce is formed by pouring chicken broth and heavy cream into the skillet, followed by Dijon mustard and grated Parmesan. These ingredients are stirred together while the liquid bubbles and the volume reduces. Once the sauce reaches a thicker consistency, the cooked chicken is returned to the pan. The meat stays in the simmering liquid for several minutes to ensure the surface is coated with the cream and mushroom mixture.

The recipe can be modified by using chicken thighs for a different fat content or by adding spinach and bacon to the skillet. The dish can also be prepared with coconut cream and nutritional yeast as alternatives to the dairy components. The finished meal is served in bowls or on plates, often accompanied by cauliflower mash or zucchini noodles. The components are stored together in an airtight container in the refrigerator and can be reheated on the stove.

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Why You’ll Love This Recipe

• Ready in under 30 minutes
• One-pan cleanup
• Creamy, buttery, garlicky perfection
• Keto, gluten-free, family-friendly

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What You’ll Need for This Keto Creamy Mushroom Chicken Skillet

• 4 boneless, skinless chicken breasts
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cups mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¼ cup grated parmesan cheese
• 1 tsp Dijon mustard
• ½ tsp paprika
• ½ tsp dried thyme (or 1 tsp fresh)
• Salt and pepper, to taste
• Fresh parsley, for garnish

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Step-by-Step Preparation

1. Season chicken with salt, pepper, and paprika.
2. Heat butter and olive oil in a skillet over medium heat.
3. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
4. In the same pan, sauté mushrooms until browned and tender.
5. Add garlic and thyme; cook 30 seconds.
6. Pour in chicken broth, scraping up browned bits. Stir in cream, Dijon, and parmesan.
7. Simmer 2–3 minutes until thickened slightly.
8. Return chicken to the pan and coat in sauce. Simmer 2–3 more minutes.
9. Garnish with parsley and serve hot.

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FAQ

• Can I use chicken thighs instead of breasts?
  Yes — they’re even juicier. Adjust cook time slightly.
• Can I make it dairy-free?
  Use coconut cream and nutritional yeast instead of heavy cream and parmesan.
• Can I add spinach?
  Definitely. Stir in a handful at the end until wilted.
• Will it reheat well?
  Yes. Warm slowly in a pan over low heat or in the microwave with a splash of cream.

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Variations & Substitutions

• Swap mushrooms for zucchini or broccoli for variety.
• Add crispy bacon or pancetta for extra flavor.
• Use fresh herbs like rosemary for a different aroma.
• Add a dash of white wine (dry) to deglaze the pan before adding cream.

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Serving Suggestions

• Serve with mashed cauliflower, roasted asparagus, or keto garlic bread. It’s equally good over zucchini noodles or shirataki fettuccine. Pair with sparkling water or dry white wine for a cozy fall dinner.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Tuscan Chicken
• Creamy Garlic Butter Chicken with Zucchini Noodles

New keto recipes are added every week — check back often for more low-carb inspiration!