Chicken and mushrooms cooked in a creamy garlic parmesan herb cream sauce in one pan in under 30 minutes. This low-carb and keto friendly dish is packed with flavor and makes a delicious dinner on a salad, pasta or rice! 
Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)Creamy chicken has become my ultimate weeknight dinner served over rice, pasta, a side of or a side of veggies when I’m doing low-carb. It’s made all in one pan in under 30 minutes for quick prep and clean-up!

This creamy sauce is EVERYTHING you want in a cream sauce and more. I’ve been perfecting it over the past several months and this is it. It’s loaded with lots of freshly minced garlic, parmesan, herbs, and cream. Today’s sauce features mushroom and they are the star of the dish. The mushrooms in the sauce were so delicious I had them alone by the spoonfuls! (hint: vegetarian dinner idea!) 
Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)

To Make Creamy Mushroom chicken you will need:

Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.

Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.

Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.

Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.

Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.

Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.

Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.

Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)After you’ve gathered all your ingredients it’s time to get cooking! The good news is that the hard part is behind you and all that’s left is for you to cook everything and do your magic! The chicken, mushrooms, onion, garlic and everything else is cooked in one pan for easy clean-up.

Serve on al dente pasta, on rice, a dressed arugula salad, steamed vegetables, with zoodles, or freshly toasted garlic bread.

Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)

4.93 from 83 votes

Creamy Garlic Parmesan Mushroom Chicken

Chicken and mushrooms cooked in a creamy garlic parmesan herb cream sauce in one pan in under 30 minutes. This low-carb and keto friendly dish is packed with flavor and makes a delicious dinner on a salad, pasta or rice! 
Prep15 minutes
Cook15 minutes
Total30 minutes
Servings 4 people

Ingredients 

For the Chicken

  • 2 tbsp unsalted butter
  • 1 tablespoon olive oil
  • 8 oz baby Bella mushrooms
  • 1/4 cup onion, minced
  • 3-4 cloves garlic, minced
  • 1 1/2 cups heavy cream, (or light cream, or half & half)
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons fresh herb of choice, optional

Instructions 

  • Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  • Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. Remove chicken from pan and set aside.
  • To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
  • Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed. 
  • Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.

Video

Nutrition

Serving: 1chicken with sauce (or 1/4th the recipe), Calories: 569kcal, Carbohydrates: 7g, Protein: 30g, Fat: 47g, Saturated Fat: 26g, Cholesterol: 215mg, Sodium: 266mg, Potassium: 773mg, Fiber: 0g, Sugar: 1g, Vitamin A: 1575IU, Vitamin C: 3.3mg, Calcium: 155mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Italian
Keyword: chicken, cream, creamy, garlic, mushroom, parmesan, recipe, sauce
like this recipe? Rate & Comment below!

More Creamy Chicken Recipes:

Creamy Garlic Parmesan Chicken

Creamy Cilantro Lime Chicken

Creamy Sun-Dried Tomato chicken

Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)

Creamy Garlic Mushroom Chicken (Low-Carb Keto)
Creamy Garlic Parmesan Mushroom Chicken (Low-Carb Keto)


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108 Comments

  1. Thank you for this amazing recipe. I made this last night with thighs instead of breasts (none of us quite care for them), my entire family loved it and there was no leftovers. It was nice that I could finally eat what my family was eating since it’s keto! Will make this again for sure.

  2. This is by far my favourite keto recipe. So flavourful and the chicken is nice and tender.

  3. This recipe is amazing , I make it all the time and also great one pan dish when entertaining !

  4. Definitely recommend this recipe — this might be in the top 10 things I’ve ever made (and I cook a lot!). My wife started a keto diet awhile back and we’ve been exploring new recipes for it. This one was perfect because it’s snowing outside, we don’t feel like going to the store, and I had (pretty much) every ingredient for this in the house. The only things I didn’t have were onions, which I subbed out for a shallot that I had, and then instead of using chicken breast, I had boneless chicken thighs. We also had a cauliflower, so we served this over a truffle cauliflower mash that my wife is great at making. This is now a go-to recipe for us! Perfect.

  5. You could definitely use broccoli, I would steam it first to soften it up and chop it.

    1. That would be tasty. I usually use spinach but the kids might eat it with broccoli mushroom.

  6. This is very good. There’s another with sundried tomatoes that I like, or without chicken, or with just mushrooms- but everyone in the family likes this version. The kids have it tossed with some wide noodles like Pappardelle, then I stir in greens like spinach or arugula, and I have it with cauliflower or riced cauliflower. Husband has all of the above.

  7. So my niece is allergic to mushrooms, any ideas for something else? Broccoli or would that be too hard?

    1. If your niece is allergic to mushrooms, I would highly recommend avoiding recipes that feature mushrooms in the title of the recipe.

      1. Harsh but true. There’s a million versions of this type of recipe out there including another o make from this very site

          1. I use Pappardelle! Holds the cream sauce and sliced of chicken and mushrooms perfectly

          2. Penne is a good pasta as it holds up well and allows the sauce to soak inside

  8. This looks amazing! I’ve been trying to copy a recipe similar to this from a local restaurant that I love. I’m thinking of adding bacon and spinach. Would you recommend just adding these ingredients at the end?

    1. I would add the spinach with garlic and as for the bacon, dice and fry it in a separate pan and top at the very end or fry in the same pan after frying the chicken then remove and set aside.

    2. I add baby spinach eight near the end and let it slightly wilt.

  9. So simple and delicious!!! I diced rotisserie chicken and added 4 oz cream cheese. It was so good! I served it with fresh green beans. Absolutely wonderful recipe, and so versatile!
    Thank you

  10. This was fantastic. We used white mushrooms and cutting them in quarters really tasted better than sliced would have. I did add more wine and Half & Half as we like more sauce. This was so easy and fast to make.

  11. DELICIOUS!!! We have made this recipe twice now and just love it. The first time, we didn’t measure the cream so may have put too much as it was very sickly, but the second time we measured and it was just the right amount. We did add a bit of lemon juice both times to just give a little more flavour and also tried it with turmeric which was also nice. Such an easy recipe and easy to adjust to your liking if needed.

  12. This recipe was amazing and very easy to make! The only changes I made was I added some spinach and about 1/4 cup or so of cream sherry and then garnished with fresh parsley. Will definitely be making this again!

    1. This recipe is very yummy. I make a similar one with pork chops but wanted to try chicken. I don’t slice the breast like you say, but pounder a bit thinner like you recommend in your pan grilled chicken recipe. I have a kid who is crazy about mushrooms and one that isn’t, but likes the sauce. So little brother gets double mushrooms! They like it on egg noodles with some frozen veggies, so it’s really a very quick meal.

  13. This was delicious!! I used fresh garlic and added chopped fresh asparagus. I took chicken, onions, mushrooms and asparagus out of pan, then made sauce (extra) and added all back together. We had it with the Birds Eye frozen vegetable pasta. We will definitely add this in our low carb dinner rotation.

  14. This recipe is amazing and so easy to follow! I love pasta but it is so hard for me to stray away from Alfredo and this recipe is a game changer! It also did not take that much time to make which is a bonus! Thank you so much for this recipe!

      1. A little bland, but that’s doubtless because I forgot the Italian seasoning. Wonderfully creamy. I’ll try it again *with* the Italian seasoning and will double the garlic. Served over riced cauliflower and peas. Might add a splash of white wine.

  15. This is absolutely delicious! I sliced the chicken at the end and had it in a pasta bowl, over fresh baby arugula, with a few green beans. The non keto family members had it with rice and more of the green beans. Everyone gobbled it up, even the teenager who took a look at it in the cast iron pan and said “what is that? I don’t want supper”. (but, thinly sliced over rice with just a few mushrooms was a hit), and little brother, the mushroom lover, had a healthy dose of the mushroom sauce on his. This is the perfect keto supper that can be adapted for non keto family members with the addition of a starch if they like that. Thanks!

      1. Ha! I just realized I left a second review. I forgot about this one. But it’s that good I guess!!

    1. I have no cream but I do have coconut cream can this ba a substitute for cream

  16. If I wanted to cut up chicken into bite sized … would you cook it differently ,y … wondering on the cooking time.

    1. Personally I would grill it as given in the recipe, and then slice at the end.

    2. It would cut the chicken cooking time in half and I would not remove them from the pan. Just keep adding everything to the pan as you go along!

  17. Absolutely gorgeous dish! I don’t normally leave comments on the web but I felt moved to this time. I’m on a keto diet and my partner is not. He couldn’t believe this was a recipe suitable for a keto diet as he loved it and is constantly asking when I’m going to make it again. I think I may have converted him to the keto way of life with this one recipe. Many thanks.

  18. Very easy & incredibly delicious. Thank you for sharing your recipe.

  19. this was excellent, my entire family loved it!

  20. Super yummy. Great for keto and also my son cod have the same dinner. He said this chicken is great Momma

  21. This turned out soooo delicious! Thank you for this easy recipe involving mushrooms, chicken and cream sauce (minus the white wine). I was looking for a sauce without the wine and this was just perfect.
    Any ideas on how to fix the sauce if you add too much salt by accident?

  22. Very easy and delicious. Will add to rotation

  23. any recommendations on how to make this recipe efficiently for a larger group? Or is it best to just make the recipe multiple times place in a rectangular glass dish and store in oven to keep warm? I am trying to make this for my dads birthday dinner and there will be about 10 of us. Just wanted to see if there was anyway to make it easier.

    1. I would cook the chicken in batches and the sauce in one large batch then transfer to a large dish as you mentioned to keep warm. Best of luck! 🙂

    1. This recipe looks delish and I’m planning on making it tonight! Any suggestions on the fresh herbs?

  24. This dish was very good, though is it only me, or is the sauce much more soupy than it is “creamy”. I’m not a seasoned cook by any stretch of the imagination, but I can’t see how heavy cream and Parmesan cheese (only a 1/4 cup) are suppose to “thicken up” all on their own (as it didn’t really, for me). And I didn’t feel like adding cornstarch or flour – I just hoped it was a recipe that was actually accurate..

    1. The sauce needs to cook down a bit. Put your burner to med high or even high and get a nice simmer going, small slow bubbles. Be aware high heat can quickly scorch you sauce. The sauce should steam a little for at least 2 minutes. This will reduce the liquid out and your sauce will tighten up.

    2. I added butter to the cooked mushrooms, onion, garlic and seasonings then added flour to the melted butter. Stir together and heat for 1 min then I added some chicken broth heated that for a few minutes then added the cream and Parmesan. Turned out perfect and had some thickness to it.

  25. I absolutely love this recipe and so does my entire family!! I am a wife and a mother of 5 for finding a recipe that is not only delicious but lived by EVERYONE is amazing. Thank you so much for sharing you great recipes with us. You are great at what you do, and I appreciate you 🙂

    1. Thanks so much for taking the time to leave this review, Mindie! It means so much knowing that you and your family are enjoying my dishes <3

  26. I have made this several times now and it’s so so good! I add two good hand fulls of baby spinach at the end for veggies to.
    Then pile it in some collie mash, YUMMY!

  27. Loved this!!! My family loves mushrooms so I’ll double the mushrooms next time. It’s a very easy and fast recipe! Thank you!