This Garlic-Mushroom Keto Chicken has been a favorite chicken dish this winter. This flavorful chicken is delicious on its own, over rice, pasta, or over cauliflower florets to keep it lower in carbohydrates. It’s easy to make ahead of time to pop in the oven just before dinner, and leftovers are amazing the next day as well.

The heavy cream in this recipe makes for a quick cream sauce, as it absorbs the flavors of the garlic and bacon and coats the chicken. Not thickening the cream keeps it low carb.

If you’re a garlic lover, you may want to add a clove or two of extra garlic to the cream right before pouring it on the chicken for more garlic flavor.

Mushroom Chicken

Mushrooms add interest and subtle flavor to this chicken dish. If your kids don’t like mushrooms, have no fear, it’s easy to serve up a chicken thigh without mushrooms and then there are more garlicy-bacony mushrooms for you!

Garlic-Mushroom Chicken with Parmesan and Bacon

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 Chicken Thighs
Calories: 553 kcal
Author: Cara
This creamy chicken is a hit served on its own, over mashed cauliflower, cauliflower rice, regular rice, or even gluten-free pasta. The garlic and bacon prompt a ‘oh my goodness dinner smells AMAZING’ from your family members. This recipe is simple enough to put together that it’s great for a week night, but fancy enough for guests if you choose.
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Ingredients

For the chicken:

  • 1 tablespoon butter
  • 8 chicken thighs preferably skin on bone out but any chicken thighs work
  • 1/4 teaspoon sea salt
  • pinch freshly ground black pepper

For the garlic cream sauce:

  • 8 cloves garlic crushed
  • 8 ounces bacon chopped into 1/2-inch pieces
  • 16 ounces baby portabello mushrooms
  • 1 cup heavy cream GAPS use 24-hour yogurt
  • 4 ounces parmesan grated (about 3/4 cup grated)
  • salt to taste
  • 1 tablespoon parsley

Instructions

Make the chicken:

  1. Preheat oven to 400* F. In a large skillet, melt butter over medium-high heat. Careful, it’s hot! (duh. but I totally burned myself the first time I made this.) Once skillet is pre-heated, sear the chicken for 3-4 minutes on each side, until starting to turn golden brown. You will probably have to do this in batches.

  2.  Once seared, place skin-side up in a 9×13″ or similarly sized casserole dish. Once all the chicken is in the dish, sprinkle with sea salt and bake for 20 minutes if boneless, or 30 minutes for bone-in.

Make the cream sauce:

  1. As the chicken bakes, using the same pan that you used to sear the chicken (without draining), add crushed garlic and sautee until turning fragrant and starting to brown, just a minute or two. 

  2. Add chopped bacon to the garlic and cook, stirring every minute or two, until bacon starts to crisp but is still slightly soft. While the bacon cooks, slice your mushrooms. Use a slotted spoon to remove bacon once desired doneness.

  3. Once bacon is removed, add in mushrooms and cook in the bacon grease until soft. Once soft, add in cream and give the mushrooms a stir. By now the chicken should be nearly done, if not, just remove the cream and mushrooms from the heat. 

  4. Once chicken is done pour the cream/mushrooms over the chicken, sprinkle with parmesan, then parsley, then reserved bacon. Return to the oven for 10 minutes to allow all the flavors to combine.

Nutrition Facts
Garlic-Mushroom Chicken with Parmesan and Bacon
Amount Per Serving (1 serving)
Calories 553 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 18g90%
Cholesterol 183mg61%
Sodium 604mg25%
Potassium 541mg15%
Carbohydrates 5g2%
Sugar 1g1%
Protein 29g58%
Vitamin A 735IU15%
Vitamin C 1.8mg2%
Calcium 205mg21%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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