35+ Flavorful Keto Chicken Mushroom Recipes You’ll Love

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When it comes to following a keto diet, finding delicious and satisfying meal options can be a challenge.

Chicken and mushrooms, however, are a match made in keto heaven.

Both ingredients are low in carbs, high in protein, and incredibly versatile in the kitchen.

Whether you’re craving a creamy, indulgent dish or something lighter and more refreshing, chicken and mushrooms can be combined in countless ways to create mouthwatering meals that support your low-carb lifestyle.

In this blog, we’ve curated a list of 35+ keto chicken and mushroom recipes that will take your meals to the next level.

These recipes are designed to be quick, easy, and packed with flavor, so you can stick to your keto goals without sacrificing taste or satisfaction.

From savory skillet dishes to creamy bakes, there’s something for everyone on this list.

Let’s dive into these keto-friendly recipes that will make your taste buds sing and your keto journey even more enjoyable!

35+ Flavorful Keto Chicken Mushroom Recipes You’ll Love

Whether you’re a seasoned keto pro or just starting your low-carb journey, these 35+ keto chicken and mushroom recipes will inspire you to create easy, flavorful meals that will keep you on track.

With their versatility and rich, savory flavors, chicken and mushrooms are the perfect ingredients for keto-friendly dishes that never get boring.

From hearty bakes and comforting casseroles to fresh salads and quick skillet meals, there’s no shortage of ways to enjoy these two ingredients.

So, get ready to spice up your meal planning and indulge in the countless combinations of chicken and mushrooms that are as delicious as they are keto-friendly.

Creamy Garlic Parmesan Chicken with Mushrooms

This rich and creamy keto-friendly dish is a perfect combination of tender chicken, earthy mushrooms, and a savory Parmesan sauce.

The garlic-infused cream sauce enhances the flavor, making it a comforting and satisfying meal while staying low-carb. It’s great for weeknight dinners and pairs well with cauliflower rice or zoodles.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
1 tsp dried Italian seasoning

Instructions:

Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and paprika.
Sear chicken in the skillet for about 5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, melt butter and add mushrooms. Sauté for 3–4 minutes until softened.
Add minced garlic and cook for another minute until fragrant.
Pour in heavy cream and stir in Parmesan cheese. Let it simmer for 2–3 minutes until the sauce thickens.
Return the chicken to the skillet, coating it with the creamy sauce. Let it simmer for another 3 minutes.
Sprinkle Italian seasoning over the dish and serve hot.

This dish is indulgent yet healthy, keeping you satisfied while maintaining your keto goals.

The creamy garlic Parmesan sauce provides a rich depth of flavor that perfectly complements the juicy chicken and mushrooms. Serve with a side of sautéed greens or roasted veggies for a complete low-carb meal.

Keto Chicken and Mushroom Stir-Fry

This quick and easy stir-fry is packed with protein and healthy fats, making it a great keto-friendly dinner option.

The combination of juicy chicken, tender mushrooms, and a flavorful low-carb sauce makes this dish both nutritious and delicious. It’s ready in under 30 minutes and can be enjoyed on its own or with cauliflower rice for extra texture.

Ingredients:

2 boneless, skinless chicken breasts, sliced into thin strips
1 cup mushrooms, sliced
1 small bell pepper, sliced (optional for added color)
2 tbsp coconut oil or avocado oil
2 tbsp soy sauce or tamari (for keto, use coconut aminos)
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional)
½ tsp black pepper
1 tbsp sesame seeds (for garnish)
2 green onions, chopped (for garnish)

Instructions:

Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for about 5–6 minutes until golden and cooked through. Remove and set aside.
Add the remaining oil to the skillet, then toss in the mushrooms, bell pepper, garlic, and ginger. Stir-fry for about 3–4 minutes until the vegetables are tender.
Return the chicken to the pan, then add soy sauce (or coconut aminos), sesame oil, red pepper flakes, and black pepper. Stir well to coat everything evenly.
Cook for another 2–3 minutes, stirring frequently, until the sauce thickens slightly.
Garnish with sesame seeds and chopped green onions before serving.

This keto stir-fry is a fantastic meal that balances protein, fats, and fiber.

The natural umami from the mushrooms and the savory sauce elevate the dish, making it both filling and flavorful. Enjoy it as a quick lunch or dinner that keeps you on track with your low-carb goals.

Baked Cheesy Chicken and Mushroom Casserole

This hearty, cheesy keto chicken and mushroom casserole is a comforting and satisfying dish, perfect for meal prep or family dinners.

The combination of melted cheese, juicy chicken, and mushrooms creates an irresistible flavor while keeping carbs low. With minimal effort, you get a rich and creamy meal that’s perfect for the keto lifestyle.

Ingredients:

2 cups cooked shredded chicken (rotisserie works well)
1 ½ cups mushrooms, sliced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¾ cup heavy cream
2 cloves garlic, minced
1 tbsp butter
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp onion powder
½ cup spinach or kale (optional, for added nutrients)

Instructions:

Preheat oven to 375°F (190°C). Grease a baking dish with butter or oil.
In a skillet, melt butter over medium heat. Add mushrooms and sauté for 4–5 minutes until tender. Add minced garlic and cook for another minute.
In a large mixing bowl, combine shredded chicken, sautéed mushrooms, heavy cream, Parmesan cheese, salt, pepper, thyme, and onion powder. Mix well.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle shredded mozzarella cheese on top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from oven, let it cool for a few minutes, then serve warm.

This cheesy baked chicken and mushroom casserole is the perfect comfort food for anyone following a keto diet.

The creamy texture and deliciously melted cheese make every bite satisfying. It’s a great make-ahead dish that reheats beautifully, making it ideal for busy weeknights.

Garlic Butter Chicken with Mushrooms

This keto-friendly garlic butter chicken with mushrooms is a simple yet flavorful dish that’s packed with healthy fats and protein.

The rich butter sauce, combined with aromatic garlic and sautéed mushrooms, creates a mouthwatering meal that’s easy to prepare. Serve it with roasted vegetables or cauliflower mash for a complete low-carb dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
3 tbsp butter
3 cloves garlic, minced
½ cup chicken broth
1 tsp fresh thyme (or ½ tsp dried)
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
½ tsp paprika
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Season the chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5–6 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt the butter and add the mushrooms. Sauté for 3–4 minutes until softened.
Add minced garlic and thyme, cooking for another minute until fragrant.
Pour in chicken broth and stir to deglaze the pan. Let the sauce simmer for 2 minutes.
Return the chicken to the skillet, spooning the garlic butter sauce over the top. Let it simmer for another 3–4 minutes.
Garnish with fresh parsley and serve hot.

This dish is simple but incredibly flavorful, making it a great option for a quick keto-friendly meal.

The garlic butter sauce adds a rich, savory depth, while the mushrooms bring an earthy element that complements the tender chicken perfectly.

Keto Chicken Mushroom Soup

This creamy and hearty keto chicken mushroom soup is perfect for colder days when you need a warm, comforting meal.

It’s rich in protein and healthy fats while keeping the carb count low. The combination of tender chicken, mushrooms, and a creamy broth makes this soup both filling and satisfying.

Ingredients:

2 cups cooked shredded chicken
1 cup mushrooms, sliced
2 tbsp butter
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
½ cup shredded cheese (cheddar or Parmesan)

Instructions:

In a large pot, melt butter over medium heat. Add mushrooms and sauté until softened.
Stir in minced garlic and cook for another minute.
Pour in the chicken broth and bring to a simmer.
Add the shredded chicken, thyme, salt, pepper, and red pepper flakes. Simmer for 10 minutes.
Lower the heat and stir in the heavy cream and shredded cheese. Cook for another 5 minutes, stirring occasionally.
Taste and adjust seasoning as needed before serving.

This keto chicken mushroom soup is thick, creamy, and packed with flavor.

It’s a great make-ahead meal that reheats well, making it perfect for meal prep. Serve with keto-friendly bread or a side salad for a complete meal.

Cheesy Spinach & Mushroom Stuffed Chicken

Stuffed chicken breasts are an excellent way to keep meals exciting while staying low-carb.

This recipe combines juicy chicken with a rich, cheesy spinach and mushroom filling, creating a restaurant-quality dish that’s easy to make at home. It’s a great way to enjoy a high-protein, keto-friendly meal without feeling deprived.

Ingredients:

2 large boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
1 cup fresh spinach, chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
2 tbsp butter
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil

Instructions:

Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Add mushrooms and sauté for 3–4 minutes until tender. Add spinach and cook for another 2 minutes until wilted.
Remove from heat and mix in cream cheese and mozzarella until well combined.
Cut a pocket into each chicken breast, being careful not to slice all the way through.
Stuff the chicken breasts with the spinach-mushroom mixture and secure with toothpicks if needed.
Season the outside of the chicken with salt, pepper, and paprika.
Heat olive oil in an oven-safe skillet and sear the chicken for 3 minutes per side.
Transfer the skillet to the oven and bake for 15–20 minutes until the chicken is fully cooked.
Let rest for a few minutes before serving.

This stuffed chicken dish is a flavorful and satisfying way to enjoy a keto meal.

The creamy spinach and mushroom filling keeps the chicken moist and adds extra depth of flavor. Serve with roasted vegetables or a fresh salad for a well-balanced, low-carb dinner.

Keto Creamy Tuscan Chicken with Mushrooms

This rich and flavorful keto Tuscan chicken with mushrooms is a perfect comfort dish with a creamy, cheesy sauce packed with sun-dried tomatoes and spinach.

It’s an easy one-pan meal that brings restaurant-quality flavors to your kitchen while keeping carbs low. Serve it over zucchini noodles or with roasted vegetables for a satisfying dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
3 tbsp butter
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup fresh spinach
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tbsp olive oil

Instructions:

Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear for 5–6 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté mushrooms for 3–4 minutes until tender. Add garlic and cook for another minute.
Stir in sun-dried tomatoes and cook for another minute.
Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens.
Add fresh spinach and cook for 1–2 minutes until wilted.
Return the chicken to the skillet and let it simmer for 5 minutes in the sauce.
Sprinkle with red pepper flakes if desired and serve hot.

This Tuscan-inspired dish is both creamy and savory, with the sun-dried tomatoes adding a slight tang that enhances the overall flavor.

It’s a simple yet impressive meal perfect for keto-friendly meal prep or a special dinner.

Garlic Mushroom Chicken Skillet

This quick and easy keto-friendly garlic mushroom chicken skillet is perfect for busy weeknights.

The juicy chicken is cooked to perfection, then combined with tender mushrooms and a garlicky butter sauce that’s incredibly flavorful. This dish is great on its own or paired with cauliflower mash for a complete low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
3 tbsp butter
3 cloves garlic, minced
½ cup chicken broth
1 tbsp lemon juice
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp olive oil
1 tbsp chopped parsley (for garnish)

Instructions:

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and paprika.
Cook the chicken for about 5–6 minutes per side until golden and fully cooked. Remove from the pan and set aside.
In the same skillet, melt butter and add mushrooms. Sauté for 4 minutes until they soften.
Stir in garlic and cook for another minute until fragrant.
Pour in the chicken broth and lemon juice, scraping the pan to deglaze. Let it simmer for 3 minutes.
Return the chicken to the skillet, coating it with the sauce, and let it simmer for another 3–4 minutes.
Garnish with chopped parsley and serve hot.

This dish is incredibly simple yet full of bold flavors.

The combination of garlic, butter, and lemon juice brings a fresh and rich taste to the chicken and mushrooms, making it a go-to keto meal.

Keto Chicken and Mushroom Zucchini Noodles

For a light yet satisfying keto meal, this chicken and mushroom zucchini noodle recipe is a great choice.

The zucchini noodles (zoodles) serve as a low-carb pasta alternative, while the creamy mushroom sauce keeps the dish rich and flavorful without excess carbs.

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
2 medium zucchini, spiralized
1 cup mushrooms, sliced
2 tbsp butter
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
1 tbsp olive oil
¼ tsp red pepper flakes (optional)

Instructions:

Heat olive oil in a skillet over medium heat. Add the sliced chicken and season with salt, pepper, and Italian seasoning. Cook for about 5–6 minutes until golden brown and fully cooked. Remove and set aside.
In the same skillet, melt butter and add mushrooms. Sauté for 3–4 minutes until softened.
Stir in garlic and cook for another minute.
Pour in the heavy cream and Parmesan cheese, stirring until the sauce thickens.
Add the zucchini noodles and toss for 1–2 minutes, just until warmed through. Avoid overcooking to prevent sogginess.
Return the cooked chicken to the skillet and mix everything together.
Garnish with red pepper flakes if desired and serve immediately.

This keto-friendly dish is light yet packed with flavor, making it a great alternative to traditional pasta.

The creamy mushroom sauce pairs perfectly with the tender chicken and zucchini noodles, ensuring a delicious and healthy meal.

Keto Chicken and Mushroom Alfredo

This keto chicken and mushroom Alfredo is a decadent yet low-carb version of the classic Italian dish.

The creamy Alfredo sauce made with heavy cream and Parmesan cheese complements the tender chicken and mushrooms, making it an indulgent meal that’s completely keto-friendly. It’s perfect for a cozy dinner or meal prepping for the week ahead.

Ingredients:

2 boneless, skinless chicken breasts, sliced
1 cup mushrooms, sliced
1 tbsp butter
1 cup heavy cream
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
1 tbsp olive oil
1 tbsp chopped parsley (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning, then cook for about 5–6 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter and sauté the mushrooms for about 4 minutes until softened. Add the minced garlic and cook for another minute.
Pour in the heavy cream, stirring to combine, then add Parmesan cheese. Simmer the sauce for 3–4 minutes until it thickens slightly.
Return the chicken to the skillet, tossing it in the creamy sauce. Let everything simmer for another 2–3 minutes to combine the flavors.
Garnish with chopped parsley before serving.

This keto chicken and mushroom Alfredo is the perfect combination of creamy richness and savory chicken.

It’s a great comfort food option that doesn’t sacrifice flavor, and it pairs beautifully with cauliflower rice or sautéed spinach for a full meal.

Mushroom and Chicken Skillet with Lemon Butter Sauce

This easy-to-make keto chicken and mushroom skillet features a flavorful lemon butter sauce that is both fresh and savory.

The chicken is seared to perfection and served with tender mushrooms in a tangy, buttery sauce that’s low-carb and packed with flavor. It’s a quick meal that can be made in under 30 minutes, ideal for busy weeknights.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
3 tbsp butter
2 cloves garlic, minced
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup chicken broth
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp fresh thyme (or ½ tsp dried thyme)

Instructions:

Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt butter and add mushrooms. Sauté for about 4 minutes until the mushrooms are soft and browned.
Add garlic and thyme, cooking for another minute until fragrant.
Pour in chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2–3 minutes, allowing it to reduce slightly.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 4–5 minutes until the chicken is cooked through and the sauce is thickened.
Garnish with lemon zest and serve.

This dish offers a refreshing twist on the usual keto chicken recipes.

The bright lemon butter sauce perfectly balances the richness of the mushrooms and chicken, making for a dish that feels both light and satisfying.

Keto Chicken and Mushroom Frittata

A frittata is a simple, versatile dish that’s perfect for breakfast, lunch, or dinner.

This keto-friendly chicken and mushroom frittata is packed with protein and healthy fats, making it a perfect meal for those following a low-carb lifestyle. The combination of eggs, chicken, mushrooms, and cheese creates a hearty meal that’s easy to prepare and can be enjoyed at any time of the day.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
6 large eggs
½ cup heavy cream
1 cup shredded mozzarella cheese
1 tbsp butter
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp fresh basil, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Add mushrooms and sauté for 3–4 minutes until tender.
Add the shredded chicken to the skillet and stir to combine with the mushrooms.
In a mixing bowl, whisk together eggs, heavy cream, oregano, salt, and pepper.
Pour the egg mixture over the chicken and mushrooms, making sure it’s evenly distributed.
Sprinkle shredded mozzarella cheese on top.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven, let it cool for a few minutes, and garnish with fresh basil before serving.

This chicken and mushroom frittata is an easy, low-carb dish that’s perfect for meal prep or a quick breakfast.

It’s packed with protein and flavor, and the combination of eggs, cheese, and mushrooms makes it both comforting and satisfying.

Keto Chicken and Mushroom Casserole with Cheddar

This keto chicken and mushroom casserole is a comforting dish that’s both creamy and cheesy.

Packed with tender chicken, sautéed mushrooms, and rich cheese, it’s the perfect low-carb dinner for anyone craving a hearty, satisfying meal. With minimal ingredients and easy prep, this casserole is perfect for meal prepping or serving at a family dinner.

Ingredients:

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 cup shredded cheddar cheese
½ cup heavy cream
1 tbsp butter
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
½ tsp dried thyme
1 tbsp chopped green onions (for garnish)

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish with butter or oil.
In a skillet, heat olive oil over medium heat. Add mushrooms and sauté for 4–5 minutes until softened.
In a mixing bowl, combine shredded chicken, sautéed mushrooms, heavy cream, garlic powder, salt, pepper, and thyme. Stir to combine.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle shredded cheddar cheese on top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions before serving.

This casserole is the ultimate comfort food for those following a keto diet.

The creamy, cheesy filling combined with the mushrooms and chicken makes each bite a satisfying experience. It’s an easy dish to prep ahead of time, and the leftovers are just as delicious.

Keto Chicken and Mushroom Lettuce Wraps

These keto-friendly chicken and mushroom lettuce wraps are a light and healthy option for a low-carb lunch or dinner.

The savory filling of tender chicken, mushrooms, and a simple savory sauce is wrapped in crisp lettuce leaves, making it a fresh, crunchy, and satisfying dish.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, finely chopped
1 tbsp butter
2 tbsp soy sauce or coconut aminos (for keto)
1 tbsp sesame oil
2 cloves garlic, minced
½ tsp ginger, grated
1 tsp rice vinegar (optional)
1 tbsp green onions, chopped (for garnish)
8–10 large lettuce leaves (romaine or butter lettuce work well)

Instructions:

In a skillet, melt butter over medium heat. Add chopped mushrooms and sauté for 3–4 minutes until softened.
Stir in garlic, ginger, soy sauce (or coconut aminos), sesame oil, and rice vinegar (if using). Cook for another 1–2 minutes.
Add the shredded chicken to the skillet and mix to combine everything well. Cook for another 2–3 minutes to heat through.
Remove the skillet from the heat.
Spoon the chicken and mushroom mixture onto individual lettuce leaves and garnish with chopped green onions.
Serve the lettuce wraps immediately.

These keto chicken and mushroom lettuce wraps are a great low-carb option for anyone looking for a light but flavorful meal.

The tender chicken and mushrooms are enhanced by the savory sauce, and the crisp lettuce provides the perfect crunch. They’re quick to make and perfect for meal prep or a fresh, satisfying dinner.

Keto Chicken and Mushroom Eggplant Bake

This keto-friendly eggplant bake combines juicy chicken, mushrooms, and eggplant, all smothered in a rich, cheesy tomato sauce.

It’s a low-carb alternative to traditional casseroles that’s packed with flavor and nutrition. Perfect for a family dinner, this dish is filling and satisfying without the carbs.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 medium eggplant, sliced into rounds
1 cup mushrooms, sliced
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh basil, chopped (for garnish)

Instructions:

Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and sauté for 3–4 minutes until softened.
In the prepared baking dish, layer the eggplant slices, followed by the shredded chicken, sautéed mushrooms, and marinara sauce.
Sprinkle mozzarella cheese and Parmesan cheese on top.
Season with garlic powder, salt, and pepper.
Cover with aluminum foil and bake for 25–30 minutes, until the eggplant is tender and the cheese is melted.
Remove the foil, and bake for an additional 5–10 minutes to brown the cheese on top.
Garnish with fresh basil before serving.

This keto eggplant bake is the perfect comfort dish for a low-carb lifestyle.

The eggplant, chicken, and mushrooms combine beautifully in the marinara sauce, while the melted cheese creates a satisfying, hearty meal. It’s an excellent option for those craving a pizza or pasta alternative without the carbs.

Keto Chicken and Mushroom Stir-Fry

This keto-friendly chicken and mushroom stir-fry is a quick and easy meal packed with flavor.

With tender chicken, sautéed mushrooms, and a savory sauce, this stir-fry is perfect for a fast weeknight dinner. It’s low in carbs but high in taste, and you can easily customize it by adding your favorite keto-friendly veggies.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
1 cup mushrooms, sliced
1 bell pepper, thinly sliced (optional for extra flavor)
2 tbsp coconut oil or olive oil
2 tbsp soy sauce or coconut aminos (for keto)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp rice vinegar (optional)
½ tsp salt
½ tsp black pepper
1 tbsp green onions, chopped (for garnish)

Instructions:

Heat coconut oil or olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add sesame oil. Sauté the mushrooms (and bell pepper, if using) for 4–5 minutes until softened.
Add garlic and ginger and cook for another minute until fragrant.
Stir in soy sauce (or coconut aminos), rice vinegar, salt, and pepper. Cook for 2 minutes to combine the flavors.
Return the chicken to the skillet and stir everything together until the chicken is coated in the sauce.
Garnish with chopped green onions and serve hot.

This stir-fry is not only quick to prepare but also packed with savory umami flavors.

The combination of soy sauce, sesame oil, and ginger creates a delightful sauce that brings out the best in the chicken and mushrooms. It’s a great option for a low-carb dinner when you’re short on time.

Keto Chicken and Mushroom Soup with Spinach

This creamy and hearty keto chicken and mushroom soup is perfect for those cozy nights when you want a comforting meal.

Loaded with tender chicken, earthy mushrooms, and spinach, it’s a bowl of warmth that’s full of flavor without the carbs. The creaminess comes from heavy cream, making it satisfying and rich.

Ingredients:

2 cups cooked shredded chicken
1 cup mushrooms, sliced
2 cups fresh spinach
3 cups chicken broth
1 cup heavy cream
1 tbsp butter
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp onion powder
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

In a large pot, melt butter over medium heat. Add mushrooms and cook for 4–5 minutes until softened.
Add garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10 minutes, allowing the flavors to develop.
Add the shredded chicken, spinach, salt, pepper, thyme, and onion powder. Stir well and cook for another 5 minutes until the spinach is wilted.
Stir in the heavy cream and simmer for another 3–4 minutes until the soup is creamy and heated through.
Garnish with chopped parsley before serving.

This keto chicken and mushroom soup is rich and creamy, making it a perfect comforting meal.

It’s filling enough to stand on its own or can be paired with a side salad for a more substantial dinner. The spinach adds a nice green touch to this warm, hearty soup.

Keto Chicken and Mushroom Zucchini Lasagna

If you’re craving lasagna but want to keep it keto-friendly, this zucchini lasagna with chicken and mushrooms is the perfect solution.

Instead of pasta sheets, thinly sliced zucchini is used to layer the rich and creamy chicken and mushroom filling, topped with plenty of cheese for a satisfying low-carb dinner.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
2 medium zucchinis, sliced into thin strips
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup marinara sauce (sugar-free)
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh basil, chopped (for garnish)

Instructions:

Preheat oven to 375°F (190°C).
Lay the zucchini slices on paper towels and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with additional paper towels.
In a skillet, heat olive oil over medium heat and sauté the mushrooms for 4–5 minutes until softened.
Stir in the shredded chicken and marinara sauce. Cook for another 2–3 minutes to combine.
In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper.
In a baking dish, layer zucchini slices, then spread a layer of the chicken and mushroom mixture, followed by a layer of the ricotta cheese mixture. Repeat until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Cover with aluminum foil and bake for 20 minutes.
Remove foil and bake for another 5–10 minutes until the cheese is golden and bubbly.
Garnish with fresh basil before serving.

This keto zucchini lasagna is the perfect substitute for traditional lasagna, and it’s just as comforting and delicious.

The zucchini layers create a soft, almost pasta-like texture, while the chicken and mushroom filling is flavorful and filling. This dish is great for family dinners or meal prepping for the week ahead.

Keto Chicken and Mushroom Parmesan

This keto-friendly take on Chicken Parmesan is perfect for those following a low-carb diet but still craving a crispy, cheesy, and satisfying dish.

With a golden-brown chicken crust made from almond flour, topped with sautéed mushrooms, marinara sauce, and melted mozzarella cheese, this dish is a delicious keto-friendly alternative to the classic.

Ingredients:

2 boneless, skinless chicken breasts
1 cup mushrooms, sliced
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup almond flour
1 egg, beaten
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
Fresh basil, chopped (for garnish)

Instructions:

Preheat oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and garlic powder.
Dip the chicken breasts in the beaten egg, then coat them evenly with almond flour.
Heat olive oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden brown.
Remove the chicken from the skillet and place it on a baking sheet.
Top each chicken breast with a spoonful of marinara sauce, sautéed mushrooms, and a generous sprinkle of mozzarella and Parmesan cheeses.
Bake in the preheated oven for 10–12 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil and serve hot.

This keto Chicken Parmesan offers all the flavors you love in a traditional version, with the added benefit of being low-carb.

The almond flour crust gives the chicken a crispy texture without any carbs, while the melted cheese and savory mushrooms create a delightful, filling meal.

Keto Chicken and Mushroom Quiche

This keto-friendly chicken and mushroom quiche is a great option for breakfast, lunch, or dinner.

With a crustless base made from eggs, cheese, and cream, it’s low in carbs but packed with protein and flavor. This savory quiche is the perfect make-ahead meal and can be enjoyed warm or cold.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
1 cup shredded cheddar cheese
½ cup heavy cream
6 large eggs
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh thyme (or dried thyme)
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C) and grease a pie dish or quiche pan.
Heat olive oil in a skillet over medium heat and sauté the mushrooms for 4–5 minutes until tender.
In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, pepper, and thyme.
Add the shredded chicken and sautéed mushrooms to the egg mixture, stirring to combine.
Pour the mixture into the prepared dish and top with shredded cheddar cheese.
Bake for 25–30 minutes or until the eggs are set and the top is golden brown.
Garnish with fresh parsley before serving.

This chicken and mushroom quiche is the perfect low-carb breakfast or lunch option.

It’s filling and loaded with flavor, thanks to the combination of creamy eggs, savory chicken, and mushrooms. Plus, it’s easy to make and stores well in the fridge for several days, making it great for meal prep.

Keto Chicken and Mushroom Stuffed Peppers

These keto chicken and mushroom stuffed peppers are a delicious, low-carb alternative to traditional stuffed peppers.

Filled with a savory mixture of chicken, mushrooms, cheese, and spices, these peppers are both satisfying and nutritious. They’re perfect for meal prepping or serving as a hearty dinner.

Ingredients:

2 large bell peppers, halved and seeded
2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, chopped
½ cup shredded mozzarella cheese
½ cup ricotta cheese
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 375°F (190°C).
Slice the bell peppers in half and remove the seeds. Place them in a baking dish.
Heat olive oil in a skillet over medium heat and sauté the mushrooms for 4–5 minutes until soft.
In a mixing bowl, combine the shredded chicken, sautéed mushrooms, mozzarella cheese, ricotta cheese, garlic powder, salt, and pepper.
Stuff each bell pepper half with the chicken and mushroom mixture, pressing down gently to pack it in.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.

These keto stuffed peppers are full of flavor and make for a satisfying, low-carb dinner.

The combination of the tender chicken, mushrooms, and cheese makes the stuffed peppers hearty without the need for rice or grains. They’re also perfect for meal prep and can be stored in the fridge for a few days.

Keto Chicken and Mushroom Creamy Bake

This creamy chicken and mushroom bake is a delicious and comforting dish that’s perfect for a keto-friendly dinner.

With tender chicken, earthy mushrooms, and a rich, creamy sauce, it’s a low-carb alternative to a traditional casserole. The cheese melts beautifully over the top, creating a golden, bubbling crust that’s both satisfying and indulgent.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
1 cup heavy cream
½ cup cream cheese, softened
1 cup shredded mozzarella cheese
2 tbsp butter
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish with butter or oil.
In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until tender and browned.
In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, salt, pepper, cream cheese, and heavy cream. Stir until well combined and creamy.
Add the sautéed mushrooms to the chicken mixture and stir to combine.
Transfer the mixture into the prepared baking dish, then top with shredded mozzarella cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.

This creamy chicken and mushroom bake is a rich, satisfying dish that will keep you full and content while sticking to your keto diet.

The combination of heavy cream and cream cheese creates a silky smooth sauce that perfectly complements the chicken and mushrooms, and the mozzarella cheese brings everything together in a bubbling, cheesy delight.

Keto Chicken and Mushroom Salad with Avocado

This light and refreshing keto chicken and mushroom salad is perfect for a healthy lunch or dinner.

Packed with tender chicken, sautéed mushrooms, and creamy avocado, this salad is full of flavor and healthy fats. The homemade dressing ties everything together, making it a delicious, satisfying meal without the carbs.

Ingredients:

2 boneless, skinless chicken breasts, grilled and sliced
1 cup mushrooms, sliced
1 ripe avocado, sliced
4 cups mixed greens (such as spinach, arugula, and lettuce)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh basil or parsley, chopped (for garnish)

Instructions:

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until softened and browned.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
On a large plate or in a salad bowl, arrange the mixed greens, grilled chicken slices, sautéed mushrooms, and sliced avocado.
Drizzle the homemade dressing over the salad and toss gently to combine.
Garnish with chopped basil or parsley before serving.

This keto chicken and mushroom salad is a light yet filling option, perfect for those warm days when you want something fresh but hearty.

The creamy avocado pairs wonderfully with the sautéed mushrooms and chicken, while the homemade dressing adds a tangy, savory finish to the dish. It’s a great way to enjoy a balanced, keto-friendly meal.

Keto Chicken and Mushroom Ragu

A keto-friendly version of a classic ragu, this dish combines tender chicken, mushrooms, and a rich tomato sauce to create a savory, hearty meal.

Perfect over zucchini noodles or cauliflower rice, the ragu is a satisfying and comforting dish that’s full of flavor but low in carbs.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
1 can (14 oz) crushed tomatoes (sugar-free)
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 4–5 minutes until softened.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer and cook for 10–15 minutes, stirring occasionally, to allow the flavors to meld together.
Add the shredded chicken to the sauce and stir to combine. Simmer for another 5–7 minutes to heat the chicken through and absorb the flavors of the sauce.
Serve the ragu over zucchini noodles or cauliflower rice, and garnish with chopped fresh parsley.

This keto chicken and mushroom ragu is a rich and flavorful dish that pairs perfectly with a low-carb pasta substitute.

The combination of savory mushrooms, juicy shredded chicken, and a tomato-based sauce creates a comforting meal that will satisfy your cravings without the carbs.

Keto Chicken and Mushroom Alfredo

This keto-friendly Chicken and Mushroom Alfredo is a creamy, indulgent dish without the carbs.

The sauce is made with heavy cream, Parmesan cheese, and butter, creating a rich, velvety base for the chicken and sautéed mushrooms. Perfect for a comforting dinner, this low-carb alternative to traditional Alfredo is sure to satisfy your cravings.

Ingredients:

2 boneless, skinless chicken breasts, cooked and sliced
1 cup mushrooms, sliced
1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until tender and browned.
In the same skillet, melt the butter and add minced garlic. Cook for 1–2 minutes until fragrant.
Stir in the heavy cream, garlic powder, salt, and pepper, and bring the sauce to a simmer. Let it cook for 3–4 minutes to thicken slightly.
Add the Parmesan cheese to the sauce and stir until it’s melted and the sauce becomes smooth and creamy.
Add the cooked chicken to the skillet and stir until the chicken is coated in the creamy Alfredo sauce.
Simmer for another 2–3 minutes to heat the chicken through.
Garnish with fresh parsley and serve hot.

This creamy Chicken and Mushroom Alfredo is a perfect low-carb meal for anyone craving a rich, indulgent dish.

The velvety sauce combined with the sautéed mushrooms and tender chicken makes for a satisfying and comforting keto-friendly dinner that can be enjoyed guilt-free.

Keto Chicken and Mushroom Frittata

This keto chicken and mushroom frittata is an easy-to-make, savory dish that’s perfect for breakfast, brunch, or dinner.

Packed with protein from the eggs and chicken, and loaded with mushrooms for flavor, this frittata is a delicious, satisfying low-carb option that can be made in one pan.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 cup mushrooms, sliced
6 large eggs
½ cup heavy cream
1 cup shredded cheddar cheese
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tbsp fresh chives or parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Heat olive oil in a large, oven-safe skillet over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until softened.
In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
Add the shredded chicken to the skillet with the mushrooms, stirring to combine.
Pour the egg mixture over the chicken and mushrooms in the skillet, spreading it out evenly.
Sprinkle the shredded cheddar cheese on top.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the frittata is set and lightly golden on top.
Garnish with fresh chives or parsley and serve.

This keto chicken and mushroom frittata is a great option for a quick, low-carb meal. It’s versatile enough to be eaten for any meal of the day, and it’s packed with protein and flavor.

The combination of eggs, chicken, and mushrooms makes it both filling and satisfying, while the melted cheese adds a wonderful creamy texture.

Keto Chicken and Mushroom Skillet

This keto chicken and mushroom skillet is a one-pan dish that’s both simple to make and full of flavor.

With tender chicken, sautéed mushrooms, and a creamy sauce, it’s a quick and easy meal that’s perfect for busy nights when you don’t have much time but still want a hearty, low-carb dinner.

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup mushrooms, sliced
½ cup heavy cream
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Heat olive oil and butter in a large skillet over medium heat.
Add the chicken pieces to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the mushrooms and sauté for 3–4 minutes until they release their moisture and become golden.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Stir in the heavy cream, Italian seasoning, salt, and pepper, and bring the sauce to a simmer. Cook for 3–4 minutes until the sauce thickens.
Return the chicken to the skillet and stir until everything is well-coated with the creamy sauce.
Garnish with fresh parsley before serving.

This keto chicken and mushroom skillet is a flavorful and quick dinner option.

The creamy sauce perfectly complements the chicken and mushrooms, and the one-pan preparation makes for easy cleanup. It’s a simple, satisfying meal that’s great for busy nights or meal prepping.