Keto Chicken with Cream Sauce and Mushrooms

Ingredients

• Chicken Breasts (boneless, skinless)2
• Salt
• Pepper
• Olive Oil 2 tablespoons
• Mushrooms (sliced)8 ounces
• Garlic (minced)2 cloves
• Heavy Cream1 cup
• Chicken Broth1/2 cup
• Parmesan Cheese1/4 cup
• Dried Thyme1 teaspoon
• Dried parsley1 teaspoon
• Fresh Parsley (chopped, optional topping)

Instructions

1. 1Season the chicken breasts with salt and pepper on both sides.
2. 2In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until they are browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set it aside.
3. 3In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are browned and softened, about 5 minutes.
4. 4Reduce the heat to low and add the heavy cream, chicken broth, grated Parmesan cheese, dried thyme, and dried parsley to the skillet. Stir well to combine.
5. 5Simmer the sauce for about 5-7 minutes until it thickens slightly. Stir occasionally to prevent sticking.
6. 6Return the cooked chicken breasts to the skillet, nestling them into the sauce and mushrooms. Cook for an additional 2-3 minutes to heat the chicken through.
7. 7Remove the skillet from heat and let it cool for a few minutes. The sauce will thicken further as it cools.
8. 8Garnish the dish with chopped fresh parsley, if desired.
9. 9Serve the Keto chicken with cream sauce and mushrooms hot, spooning the sauce and mushrooms over the chicken.