Keto Creamy Chicken is my go-to dish when I am craving comfort food! Chicken is lightly browned and then topped with a creamy mushroom and spinach sauce for a scene-stealing meal that is always a hit. Serve it on its own or with zucchini noodles. From .

Keto Creamy Chicken with Spinach and Mushrooms


1 ½ pounds boneless skinless chicken breast or thighs
1 teaspoon sea salt
½ teaspoon fresh ground black pepper (if tolerated)
2 tablespoons avocado oil
8 ounces fresh mushrooms sliced
1 shallot diced (or 2 tablespoons diced onion) if tolerated
8 ounces frozen spinach thawed and drained
1 teaspoon minced garlic
¼ cup white wine (if tolerated) or chicken broth (without problem ingredients)
1 ½ cups heavy cream
½ cup grated parmesan cheese (if tolerated)


1. If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness.

2. Season with salt and pepper.

3. Heat the oil over medium-high heat.

4. Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.

5. Remove the chicken from the pan and tent with foil.

6. Add mushrooms and shallots and cook for 7 minutes.

7. Add the spinach and garlic and cook for about 1 more minute.

8. Add the broth or wine to the pan and scrape up any brown bits.

9. Reduce heat to medium-low and add the heavy cream and parmesan cheese.

10. Cook for 3 to 5 minutes until the cheese melts.

11.Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.