Creamy Parmesan Garlic Mushroom Chicken

When I saw the video of this recipe of Facebook from The Recipe Critic, my mouth INSTANTLY began watering and I quickly saved it to add to the menu for the week.  

Not only is it super quick and simple,

it's creamy and filling,

completely keto friendly,

AND is SO EASY to customize for your family!  (Can I get  an AMEN?)

I devoured this creamy deliciousness all on it's own and licked the plate, but I would love to have this next time over zucchini noodles (or regular pasta for the hubs and the boy) or even cauliflower rice?  

What would you serve this over?  Comment below and tell me your ideas!  

All my love and light,

Copy of AH_BrandElement4_Web_L.png

Creamy Parmesan Garlic Mushroom Chicken 

(From The Recipe Critic)

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, thinly sliced {I actually used tenderloins}
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

        Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour {I used almond flour}
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

DIRECTIONS:

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  4. To make the sauce add the butter and melt.
  5. Add garlic and cook until tender.
  6. Whisk in the flour until it thickens.
  7. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt.
  8. Add the spinach and let simmer until the sauce starts to thicken and spinach wilts.
  9. Add the chicken and mushrooms back to the sauce.
  10. Serve alone, over zucchini noodles, or over pasta as desired.

  photo credit The Recipe Critic

photo credit The Recipe Critic