27+ Mouthwatering Keto Chicken Cream Mushroom Recipes for Your Low-Carb Lifestyle

If you’re following a keto diet and craving something creamy, savory, and low-carb, then look no further!

Chicken and mushrooms are a classic combo that, when paired with rich cream, create a comforting and indulgent meal without the carbs.

Whether you’re new to keto or a seasoned pro, the endless possibilities of creating satisfying keto chicken cream mushroom recipes are sure to keep you coming back for more.

In this blog, we’ve gathered over 27+ keto-friendly chicken and mushroom cream recipes that are perfect for any meal of the day.

From creamy casseroles and hearty soups to flavorful frittatas and salads, each recipe is packed with flavor, healthy fats, and protein to keep you full and energized.

These dishes are not only low in carbs, but they are also quick and easy to prepare, making them ideal for busy weeknights or meal prep for the week ahead.

Let’s dive into these delicious keto-friendly meals that are sure to become your go-to dishes!

27+ Mouthwatering Keto Chicken Cream Mushroom Recipes for Your Low-Carb Lifestyle

With over 27+ keto chicken and mushroom cream recipes to choose from, you’ll never have to sacrifice flavor for your low-carb lifestyle.

Whether you enjoy a hearty casserole, a rich and creamy soup, or a simple stir-fry, these dishes will satisfy your cravings while helping you stay on track with your keto diet.

The best part? They are all easy to make, full of healthy fats, and most importantly, absolutely delicious.

So, if you’re looking for new ways to enjoy the dynamic duo of chicken and mushrooms, look no further than this collection of keto recipes.

Keto Chicken Cream Mushroom Skillet

This keto-friendly chicken cream mushroom skillet is a rich and creamy dish that combines tender chicken with savory mushrooms, all enveloped in a luscious, low-carb cream sauce.

It’s perfect for a comforting weeknight dinner or when you want a flavorful, indulgent meal without breaking your keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until golden and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the onions and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms and cook for 5 minutes, until they release their moisture and start to brown.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, and thyme.
6. Return the chicken breasts to the skillet and simmer on low for 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
7. Garnish with fresh parsley before serving.

This creamy chicken and mushroom skillet is an easy, one-pan dish that is sure to satisfy your cravings for something rich and flavorful.

The combination of creamy sauce, tender chicken, and earthy mushrooms makes this meal feel decadent, while still being low in carbs and perfect for a keto lifestyle. It’s versatile, too—feel free to add spinach or other veggies for extra flavor and nutrients.

Creamy Keto Chicken with Mushroom and Spinach

If you’re looking for a low-carb, one-pot dish that’s packed with flavor and nutrients, this creamy keto chicken with mushrooms and spinach is the perfect choice.

It’s quick to prepare, and the creamy sauce pairs beautifully with the savory mushrooms and fresh spinach.

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup fresh spinach
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper.
2. Cook the chicken thighs for about 7-8 minutes on each side, until the skin is crispy and the chicken is cooked through. Remove the chicken and set it aside.
3. In the same skillet, melt the butter over medium heat. Add the onions and garlic, sautéing for 2 minutes.
4. Add the mushrooms and cook for 4-5 minutes until softened and browned.
5. Pour in the chicken broth, stirring to combine. Add the heavy cream, nutmeg, and salt and pepper to taste.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Return the chicken thighs to the skillet, skin-side up, and simmer on low for another 5 minutes to allow the flavors to meld.

This creamy keto chicken with mushrooms and spinach is a fantastic meal that combines the richness of heavy cream with the lightness of fresh spinach and earthy mushrooms.

It’s hearty and filling while staying true to keto principles. The crispy skin on the chicken thighs adds a delicious texture contrast to the smooth cream sauce, making this an absolute winner for any meal.

Keto Baked Chicken with Mushroom Cream Sauce

For those who love the convenience of a baked dinner, this keto baked chicken with mushroom cream sauce will become a family favorite.

The chicken is baked to perfection, and the mushroom cream sauce adds a luscious finish that’s both low-carb and utterly satisfying.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil and season with garlic powder, onion powder, salt, and pepper.
2. Place the chicken on a baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. While the chicken is baking, heat a skillet over medium heat. Add a little olive oil and sauté the mushrooms for about 5 minutes, until softened and browned.
4. Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
5. Stir in the Parmesan cheese and fresh thyme. Cook for an additional 2 minutes to allow the sauce to fully thicken and absorb the flavors.
6. Once the chicken is done, spoon the creamy mushroom sauce over the top before serving.

This keto baked chicken with mushroom cream sauce is a great meal for busy nights when you want a delicious, fuss-free dinner.

The baked chicken comes out tender and juicy, and the creamy mushroom sauce adds a luxurious touch that elevates the dish. With minimal prep work and only one extra skillet to clean, this dish is an easy option for those following a low-carb lifestyle.

Keto Chicken and Mushroom Alfredo

This Keto Chicken and Mushroom Alfredo brings the rich, creamy goodness of traditional Alfredo sauce to a low-carb, keto-friendly version.

The dish features succulent chicken, earthy mushrooms, and a velvety, Parmesan-infused Alfredo sauce that’s both indulgent and satisfying. Perfect for those following a ketogenic diet, this meal offers all the comfort and flavor you crave.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt 1 tablespoon of butter over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Cook the chicken for about 6-7 minutes per side, until golden and cooked through. Remove the chicken and set it aside.
3. In the same skillet, melt the remaining butter and sauté the mushrooms for about 4-5 minutes, until they are softened and browned.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the Parmesan cheese and cook for another 2-3 minutes, until the sauce is smooth and creamy.
6. Return the chicken to the skillet and let it simmer for 5 more minutes, allowing the chicken to soak up some of the sauce.
7. Garnish with fresh parsley before serving.

This Keto Chicken and Mushroom Alfredo is a perfect low-carb alternative to the classic pasta dish.

The rich, creamy sauce and tender chicken create a satisfying meal, and the mushrooms provide a wonderful earthy flavor. This dish is filling without being heavy, making it a great choice for a delicious, keto-compliant dinner.

Keto Chicken and Mushroom Casserole

If you’re looking for a keto casserole that’s both easy to prepare and comforting, this Keto Chicken and Mushroom Casserole is a winner.

It features a creamy, cheesy sauce with tender chicken and mushrooms, all baked to perfection for a warm and filling meal. It’s the perfect dish for meal prep or family dinners.

Ingredients:

• 4 chicken breasts, cooked and shredded
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1 1/2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crushed pork rinds (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onions and sauté for 3 minutes. Add the sliced mushrooms and cook for 5 minutes until softened.
3. In a mixing bowl, combine the shredded chicken, sautéed onions and mushrooms, heavy cream, garlic powder, dried thyme, and Parmesan cheese. Season with salt and pepper.
4. Transfer the mixture to a greased 9×9-inch baking dish. Top with shredded cheddar cheese and crushed pork rinds.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
6. Remove from the oven and allow it to cool for a few minutes before serving.

This Keto Chicken and Mushroom Casserole is a great way to enjoy a comforting, cheesy dish while keeping it keto-friendly.

The creamy texture of the sauce, combined with the tender chicken and mushrooms, creates a hearty meal that can easily be portioned out for leftovers or meal prep. The crushed pork rinds on top add the perfect crunch, making each bite even more satisfying.

Keto Chicken Mushroom Soup

This Keto Chicken Mushroom Soup is a comforting, low-carb dish perfect for chilly nights.

It’s packed with tender chicken, mushrooms, and a creamy broth that’s rich and flavorful. This hearty soup will keep you full and satisfied while sticking to your keto goals.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons butter
• 2 cups mushrooms, sliced
• 1/2 onion, finely chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and sauté for 3 minutes, until softened.
2. Add the mushrooms to the pot and cook for 5-6 minutes until browned.
3. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Stir in the heavy cream, garlic powder, and dried rosemary. Simmer for another 5 minutes.
5. Add the shredded chicken and continue cooking for 5 more minutes, until everything is heated through.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Keto Chicken Mushroom Soup is perfect for a cozy meal that’s both filling and low-carb.

The richness of the creamy broth paired with the earthiness of the mushrooms and the tender chicken makes it a satisfying option for any time of day. Whether you’re looking for a light lunch or a warming dinner, this soup will surely hit the spot without derailing your keto diet.

Keto Chicken and Mushroom Stir-Fry

This Keto Chicken and Mushroom Stir-Fry is a quick, flavorful, and low-carb meal that’s perfect for a busy weeknight.

Packed with tender chicken, mushrooms, and a savory sauce, it’s a simple yet satisfying dish that brings a burst of umami to your dinner table. You can easily customize it with your favorite keto-friendly veggies for extra flavor and nutrition.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken strips with salt and pepper.
2. Add the chicken to the skillet and stir-fry for 5-7 minutes until golden and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the mushrooms, bell pepper, and onion. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the minced garlic, soy sauce, rice vinegar, sesame oil, and grated ginger. Stir to combine and cook for another 2 minutes, allowing the flavors to meld.
5. Return the cooked chicken to the skillet and toss everything together for another minute or two, ensuring the chicken is coated in the sauce.
6. Garnish with green onions if desired and serve hot.

This Keto Chicken and Mushroom Stir-Fry is a perfect low-carb dinner that can be whipped up in no time.

The soy sauce and sesame oil create a rich, savory flavor profile that complements the mushrooms and chicken, while the vegetables add freshness and crunch. It’s a versatile dish that you can adjust to your taste by adding different keto-friendly veggies or adjusting the seasoning.

Keto Chicken and Mushroom Meatballs

These Keto Chicken and Mushroom Meatballs are a creative twist on the classic meatball recipe, with tender chicken and savory mushrooms blended together to form delicious, low-carb meatballs.

Served in a rich, creamy mushroom sauce, they make for a filling and flavorful dinner that’s sure to please even non-keto eaters.

Ingredients:

• 1 lb ground chicken
• 1 cup mushrooms, finely chopped
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese (for sauce)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the ground chicken, chopped mushrooms, almond flour, Parmesan cheese, egg, garlic powder, thyme, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the chicken broth and bring to a simmer.
6. Stir in the heavy cream and Parmesan cheese, and cook for 3-4 minutes, until the sauce thickens slightly.
7. Once the meatballs are done, transfer them to the skillet and toss them in the creamy mushroom sauce. Let them simmer in the sauce for another 5 minutes.
8. Garnish with fresh parsley before serving.

These Keto Chicken and Mushroom Meatballs are an irresistible comfort food made keto-friendly by using ground chicken and almond flour.

The addition of mushrooms keeps the meatballs moist and flavorful, while the creamy mushroom sauce ties everything together for a truly satisfying meal. This recipe is perfect for a family dinner or a meal prep option throughout the week.

Keto Chicken and Mushroom Salad with Creamy Dressing

For a light, refreshing, and keto-compliant meal, this Keto Chicken and Mushroom Salad with Creamy Dressing is a great choice.

The chicken and mushrooms are paired with crisp greens and tossed in a creamy, tangy dressing that enhances the flavors without adding unnecessary carbs. It’s perfect for a quick lunch or dinner that won’t leave you feeling heavy.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 1/2 cup mushrooms, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons mayonnaise (preferably avocado mayo)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth. Set aside.
2. In a large salad bowl, combine the mixed greens, sliced mushrooms, red onion, and avocado.
3. Add the sliced chicken on top of the salad and sprinkle with crumbled feta cheese.
4. Drizzle the creamy dressing over the salad and toss gently to combine.
5. Serve immediately as a refreshing and satisfying meal.

This Keto Chicken and Mushroom Salad with Creamy Dressing is a perfect way to enjoy a light yet filling meal.

The tender chicken, earthy mushrooms, and creamy avocado are complemented by a tangy dressing that ties everything together. It’s a quick and easy recipe, ideal for when you want a fresh and flavorful meal that fits perfectly into your keto lifestyle.

Keto Chicken and Mushroom Bake

This Keto Chicken and Mushroom Bake is an easy, low-carb casserole-style dish that’s packed with flavor. The chicken breasts bake in a rich, creamy sauce with mushrooms, garlic, and herbs, making this a comforting and filling dinner option.

The creamy texture of the sauce complements the tender chicken perfectly, making it a great choice for anyone following a keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the sliced mushrooms and cook for an additional 5 minutes, allowing them to soften and release their moisture.
4. Pour in the chicken broth and heavy cream, stirring to combine. Add the garlic powder, dried thyme, salt, and pepper, then bring the mixture to a simmer.
5. Season the chicken breasts with salt and pepper, then nestle them into the creamy mushroom mixture. Sprinkle grated Parmesan cheese over the top.
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
7. Garnish with fresh thyme or parsley and serve hot.

This Keto Chicken and Mushroom Bake is an all-in-one meal that combines the richness of heavy cream and Parmesan with tender chicken and savory mushrooms.

The combination of flavors makes for a comforting, filling dish that’s perfect for a cozy dinner, and it’s an ideal meal prep option that can be enjoyed throughout the week.

Keto Chicken and Mushroom Frittata

This Keto Chicken and Mushroom Frittata is a delicious, low-carb breakfast or brunch option that’s packed with protein and healthy fats.

The combination of eggs, chicken, and mushrooms creates a filling dish that will keep you satisfied throughout the day. It’s quick to make, and you can even customize it with other keto-friendly ingredients like spinach or cheese.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the mushrooms and sauté for 4-5 minutes, until they are golden and softened.
4. In a large bowl, whisk together the eggs, heavy cream, mozzarella cheese, garlic powder, paprika, salt, and pepper.
5. Stir in the shredded chicken, then pour the egg mixture into the skillet with the mushrooms and onions.
6. Cook the frittata on the stovetop over medium heat for 3-4 minutes, allowing the edges to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Garnish with fresh herbs before serving.

This Keto Chicken and Mushroom Frittata is a great make-ahead breakfast or lunch option. It’s full of protein and healthy fats, and the combination of mushrooms and chicken provides a savory, satisfying flavor.

You can also mix in other vegetables or cheeses to make it your own. It’s versatile, easy to prepare, and perfect for a keto-friendly meal.

Keto Chicken and Mushroom Lettuce Wraps

These Keto Chicken and Mushroom Lettuce Wraps are a fresh and light low-carb meal that’s both flavorful and fun to eat.

The savory chicken and mushrooms are cooked with garlic and soy sauce, then wrapped in crisp lettuce leaves for a satisfying and healthy meal that’s perfect for lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 8 large lettuce leaves (such as butter lettuce or Romaine)
• 1/4 cup sliced green onions for garnish
• 1 tablespoon sesame seeds for garnish (optional)

Instructions:

1. In a skillet, heat the sesame oil over medium heat. Add the diced onion and garlic, and cook for 2 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 4-5 minutes, until the mushrooms are tender and browned.
3. Stir in the shredded chicken, soy sauce, ground ginger, salt, and pepper. Cook for another 2-3 minutes, until everything is well mixed and heated through.
4. To serve, spoon the chicken and mushroom mixture into the center of each lettuce leaf.
5. Garnish with sliced green onions and sesame seeds, if desired.
6. Roll up the lettuce wraps and enjoy!

These Keto Chicken and Mushroom Lettuce Wraps are a great option for a low-carb lunch or dinner.

They’re packed with protein from the chicken, umami from the mushrooms, and a delicious savory flavor from the soy sauce and sesame oil. The lettuce provides the perfect crunch, making this a refreshing and satisfying meal without the carbs.

Keto Chicken and Mushroom Skillet

This Keto Chicken and Mushroom Skillet is a one-pan wonder that’s both easy to make and delicious.

With tender chicken, savory mushrooms, and a creamy sauce, this dish is a low-carb comfort meal that’s packed with flavor. It’s perfect for a quick weeknight dinner or a cozy meal that the whole family will enjoy.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, thyme, and paprika.
2. Add the chicken thighs to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until softened and browned.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes, allowing it to thicken.
5. Return the chicken thighs to the skillet, spooning the sauce over the chicken. Let it simmer for another 5 minutes to allow the flavors to meld.
6. Garnish with fresh parsley before serving.

This Keto Chicken and Mushroom Skillet is a satisfying and savory meal that requires minimal prep and cleanup.

The creamy sauce complements the juicy chicken thighs and tender mushrooms, making it a comforting dish that’s perfect for any occasion. It’s low-carb, flavorful, and filling, making it a great choice for a keto dinner.

Keto Chicken and Mushroom Quesadilla

This Keto Chicken and Mushroom Quesadilla is a fun, low-carb take on the classic dish.

With a crispy almond flour tortilla filled with tender chicken, savory mushrooms, and melted cheese, this quesadilla is a perfect snack or meal for anyone on a keto diet. It’s a flavorful and satisfying option that’s easy to make and will leave you craving more.

Ingredients:

• 2 large almond flour tortillas (store-bought or homemade)
• 1 cup cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Sour cream or salsa for dipping (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and cook for 5 minutes until softened and browned. Season with garlic powder, salt, and pepper.
2. In a separate skillet, heat one almond flour tortilla over medium heat for 2-3 minutes, just to warm it slightly.
3. Once the tortilla is warm, add a layer of shredded chicken, sautéed mushrooms, and shredded cheddar and mozzarella cheese.
4. Place the second tortilla on top and press down gently.
5. Cook the quesadilla on both sides for 3-4 minutes until golden brown and crispy, making sure the cheese is melted inside.
6. Remove from the skillet and cut into wedges. Serve with sour cream or salsa if desired.

This Keto Chicken and Mushroom Quesadilla is a great way to enjoy a keto-friendly version of a classic favorite.

The almond flour tortillas provide the perfect crispy base, while the chicken, mushrooms, and melted cheese create a filling and flavorful filling. It’s a quick and easy recipe that’s perfect for a quick meal or snack.

Keto Chicken and Mushroom Pâté

For a gourmet yet keto-friendly dish, this Keto Chicken and Mushroom Pâté is a perfect choice.

Rich, creamy, and full of savory flavors, this pâté is made with tender chicken, earthy mushrooms, and rich cream cheese, making it an indulgent appetizer or snack that pairs wonderfully with keto crackers or fresh vegetables.

Ingredients:

• 1 lb chicken livers, cleaned and trimmed
• 1 cup mushrooms, finely chopped
• 1/2 cup cream cheese, softened
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 tablespoon brandy or cognac (optional)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the chicken livers and cook for 5-7 minutes, until fully cooked and browned. Remove the livers and set them aside.
2. In the same skillet, add the chopped mushrooms and sauté for 3-4 minutes, until they are softened and browned.
3. Return the chicken livers to the skillet with the mushrooms, then add the heavy cream, garlic powder, and thyme. Cook for an additional 2 minutes, allowing the cream to reduce slightly.
4. Transfer the mixture to a food processor and pulse until smooth. Add the cream cheese and brandy (if using), and process again until the mixture is creamy and fully combined.
5. Taste and adjust seasoning with salt and pepper.
6. Transfer the pâté to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Garnish with fresh parsley before serving.

This Keto Chicken and Mushroom Pâté is a flavorful and elegant dish that’s perfect for entertaining or enjoying as a savory snack.

The rich and creamy texture of the pâté, combined with the earthy mushrooms and tender chicken livers, creates a luxurious appetizer that pairs wonderfully with keto crackers or sliced vegetables. It’s a great way to indulge while sticking to your keto goals.

Keto Chicken and Mushroom Alfredo

This Keto Chicken and Mushroom Alfredo is a rich, creamy, and decadent dish that’s perfect for anyone following a low-carb diet.

The combination of tender chicken, earthy mushrooms, and a luscious, creamy Alfredo sauce makes for a comfort food classic that’s completely keto-friendly. Paired with zucchini noodles or your favorite low-carb pasta, it’s a satisfying meal that will keep you full and content.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Zucchini noodles (or low-carb pasta) for serving
• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer. Allow it to cook for 3-5 minutes, thickening slightly.
4. Stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook for another 2 minutes until the sauce is smooth and creamy.
5. Add the cooked chicken slices to the skillet, stirring to coat in the sauce.
6. Serve the chicken and mushroom Alfredo over zucchini noodles or your favorite low-carb pasta.
7. Garnish with fresh parsley and extra Parmesan cheese, if desired.

This Keto Chicken and Mushroom Alfredo is a creamy, comforting dish that doesn’t sacrifice flavor or texture.

The rich Alfredo sauce combines perfectly with the tender chicken and earthy mushrooms, while the zucchini noodles keep the dish low-carb. It’s an indulgent meal that fits seamlessly into your keto lifestyle.

Keto Chicken and Mushroom Soup

This Keto Chicken and Mushroom Soup is a hearty and comforting dish that’s perfect for colder weather or when you need something warming.

Packed with tender chicken, earthy mushrooms, and a flavorful broth, this soup is rich in protein and perfect for a filling low-carb lunch or dinner. The addition of cream gives the soup a velvety texture, making it a truly indulgent experience.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon thyme
• 1/4 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the sliced mushrooms and garlic, cooking for another 5 minutes until the mushrooms are browned and tender.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Let it simmer for 10 minutes to combine the flavors.
5. Reduce the heat to low and add the heavy cream, stirring to combine. Cook for an additional 5 minutes until the soup is creamy and heated through.
6. Taste and adjust seasoning with salt and pepper.
7. Garnish with fresh parsley before serving.

This Keto Chicken and Mushroom Soup is a filling and comforting meal that’s perfect for those on a keto diet.

The creamy texture from the heavy cream, combined with the savory mushrooms and chicken, creates a heartwarming soup that’s both satisfying and nutritious. It’s ideal for meal prepping or a cozy dinner.

Keto Chicken and Mushroom Stir-Fried Cauliflower Rice

If you’re craving a quick and flavorful keto-friendly meal, this Keto Chicken and Mushroom Stir-Fried Cauliflower Rice is a great choice.

The cauliflower rice provides a light, low-carb base, while the chicken and mushrooms are sautéed in a savory stir-fry sauce. This dish is packed with protein and vegetables, making it a well-balanced, satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1/2 cup red bell pepper, diced
• 2 cups cauliflower rice (fresh or frozen)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 6-7 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the sliced mushrooms and red bell pepper. Stir-fry for 3-4 minutes until softened.
3. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the cauliflower rice, soy sauce, sesame oil, rice vinegar, and grated ginger. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
5. Return the cooked chicken to the skillet and toss everything together for another 2 minutes, allowing the flavors to combine.
6. Garnish with green onions and serve hot.

This Keto Chicken and Mushroom Stir-Fried Cauliflower Rice is a low-carb, nutrient-packed meal that’s full of flavor.

The cauliflower rice takes the place of traditional rice, keeping the dish light and keto-friendly, while the stir-fry sauce gives it a rich, savory depth. It’s a quick and satisfying meal that’s perfect for anyone on a keto diet.

Keto Chicken and Mushroom Casserole

This Keto Chicken and Mushroom Casserole is a delicious and hearty dish that’s perfect for meal prep or a family dinner.

With tender chicken, mushrooms, and a creamy sauce, this casserole is filling and flavorful without the carbs. It’s an easy, comforting dish that can be served on its own or with a side of roasted vegetables for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cooked and diced
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1/2 cup chopped spinach (optional)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch casserole dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and cook for 3-4 minutes, until softened.
3. Add the sliced mushrooms and cook for 5 minutes, until the mushrooms release their moisture and begin to brown.
4. Stir in the spinach (if using) and cook for another 2-3 minutes until wilted.
5. In a separate bowl, mix the heavy cream, cheddar cheese, Parmesan cheese, dried thyme, salt, and pepper.
6. Add the cooked chicken and mushroom mixture to the bowl with the sauce and stir to combine.
7. Transfer the mixture into the prepared casserole dish and spread it evenly.
8. Bake for 25-30 minutes, until the casserole is bubbling and golden on top.
9. Garnish with fresh parsley before serving.

This Keto Chicken and Mushroom Casserole is the perfect dish for a cozy dinner or to prepare in advance for the week ahead.

The creamy cheese sauce combined with tender chicken and earthy mushrooms makes for a satisfying, comforting meal that everyone will enjoy. It’s rich, filling, and packed with flavor, making it an ideal low-carb option.

Keto Chicken and Mushroom Stuffed Avocados

These Keto Chicken and Mushroom Stuffed Avocados are a creative and delicious way to enjoy your favorite keto ingredients.

The creamy avocado halves are stuffed with a flavorful mixture of seasoned chicken, mushrooms, and cheese, creating a filling and satisfying meal that’s perfect for lunch or dinner. This dish is low in carbs, high in healthy fats, and bursting with flavor.

Ingredients:

• 2 ripe avocados, halved and pitted
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon fresh cilantro, chopped (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until softened and browned.
2. Stir in the shredded chicken, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
3. Remove the skillet from heat and stir in the shredded mozzarella cheese until it melts and coats the chicken and mushrooms.
4. Carefully scoop out a small amount of flesh from each avocado half to create space for the filling.
5. Spoon the chicken and mushroom mixture into the avocado halves, packing it in tightly.
6. Garnish with fresh cilantro and serve with lime wedges if desired.

These Keto Chicken and Mushroom Stuffed Avocados are a fun and tasty twist on traditional avocado dishes.

The combination of creamy avocado with the savory chicken and mushroom filling is a winning combination. It’s a great meal for anyone on a keto diet, providing healthy fats and protein in a satisfying package.

Keto Chicken and Mushroom Meatballs

These Keto Chicken and Mushroom Meatballs are a tasty, low-carb alternative to traditional meatballs.

Made with ground chicken, mushrooms, and Parmesan cheese, these meatballs are packed with flavor and perfect for dipping in your favorite low-carb sauce. Whether served on their own or with a side of zucchini noodles or cauliflower rice, these meatballs are a filling and satisfying option.

Ingredients:

• 1 lb ground chicken
• 1/2 cup mushrooms, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil for frying

Instructions:

1. In a large bowl, combine the ground chicken, chopped mushrooms, Parmesan cheese, almond flour, egg, minced garlic, oregano, garlic powder, salt, and pepper. Mix well until everything is thoroughly combined.
2. Use your hands to form the mixture into small meatballs, about 1-inch in diameter.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in batches, cooking for 4-5 minutes on each side until golden brown and cooked through.
4. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Serve the meatballs with a side of low-carb marinara sauce, zucchini noodles, or cauliflower rice, if desired.

These Keto Chicken and Mushroom Meatballs are a delicious and versatile option for a low-carb meal.

The ground chicken and mushrooms create a juicy, flavorful meatball that pairs perfectly with keto-friendly sides. You can serve them as an appetizer or as the main dish for a satisfying and filling meal.

Keto Chicken and Mushroom Risotto

This Keto Chicken and Mushroom Risotto is a creamy, savory dish that’s perfect for a low-carb dinner.

Instead of traditional rice, cauliflower rice is used to give the dish that classic creamy texture, while the chicken and mushrooms add protein and rich flavor. It’s a comforting, satisfying dish that feels indulgent without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups cauliflower rice (fresh or frozen)
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the diced chicken and cook for 6-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the mushrooms and cook for 4-5 minutes, until softened and browned.
3. Add the diced onion and garlic to the skillet and cook for another 2-3 minutes, until fragrant and softened.
4. Stir in the cauliflower rice and cook for 5-6 minutes, until heated through and starting to soften.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes, until the sauce thickens.
6. Stir in the Parmesan cheese, thyme, salt, and pepper. Return the chicken to the skillet and mix everything together.
7. Cook for another 2-3 minutes, allowing the flavors to combine.
8. Garnish with fresh parsley and serve hot.

This Keto Chicken and Mushroom Risotto offers all the creamy, savory goodness of traditional risotto, but without the carbs.

The cauliflower rice gives it a similar texture, while the chicken and mushrooms provide plenty of flavor. It’s an easy-to-make, indulgent dish that’s perfect for a cozy meal on a keto diet.

Keto Chicken and Mushroom Frittata

This Keto Chicken and Mushroom Frittata is a quick and easy one-pan meal that’s packed with protein and flavor.

It’s perfect for breakfast, lunch, or dinner. With tender chicken, sautéed mushrooms, and a rich egg base, this frittata is both filling and delicious. You can make it ahead of time for meal prep or serve it fresh out of the oven.

Ingredients:

• 4 large eggs
• 1 cup cooked chicken, diced
• 1 cup mushrooms, sliced
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh herbs (parsley, thyme, or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 4-5 minutes, until softened and browned.
3. Add the diced chicken to the skillet and cook for another 2-3 minutes to heat through.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
5. Pour the egg mixture over the chicken and mushrooms, making sure everything is evenly coated.
6. Sprinkle the shredded cheese over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
8. Garnish with fresh herbs and serve.

This Keto Chicken and Mushroom Frittata is a versatile and satisfying meal that’s perfect for any time of day.

The combination of eggs, chicken, mushrooms, and cheese makes it a filling, low-carb option that’s easy to prepare. It’s great for meal prep and can be customized with your favorite keto-friendly ingredients.

Keto Chicken and Mushroom Salad

This Keto Chicken and Mushroom Salad is a fresh, healthy, and low-carb meal that’s perfect for lunch or a light dinner.

The combination of tender chicken, sautéed mushrooms, and crisp greens creates a satisfying salad that’s packed with flavor and nutrition. The creamy dressing ties everything together, making it a delicious and refreshing meal.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup mushrooms, sliced
• 4 cups mixed salad greens (spinach, arugula, or lettuce)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup sliced cucumber
• 1/4 cup sliced red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons ranch dressing (or a keto-friendly dressing of your choice)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes, until browned and softened.
2. In a large bowl, combine the mixed salad greens, cucumber, red onion, and feta cheese (if using).
3. Add the grilled chicken slices and sautéed mushrooms to the salad.
4. In a small bowl, whisk together the balsamic vinegar, garlic powder, salt, pepper, and ranch dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately.

This Keto Chicken and Mushroom Salad is a light and refreshing meal that’s full of flavor and nutrients.

The combination of sautéed mushrooms, grilled chicken, and fresh veggies makes for a satisfying meal that’s low in carbs but high in protein. The creamy dressing adds richness and ties all the ingredients together beautifully.