Keto Creamy Mushroom Chicken Skillet

Step 1Season the chicken breasts with salt and pepper from both sides. If the breasts are too thick, flatten the thickest parts with a mallet.

Step 2Grease a skillet with 1 tbsp of ghee or avocado oil. Add the chicken breasts and cook on medium-high for about 5 minutes without moving, or until golden brown.

Step 3Flip on the other side, cook for about a minute, and then reduce the heat to medium. Cover with a lid and cook for about 10 minutes, or until the thickest part of the chicken is cooked through. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.) Remove from the skillet and set aside.

Step 4Grease the skillet where you cooked the chicken with the remaining ghee. Dice the onion and mince the garlic. Add the onion to the skillet and cook on medium-high until fragrant, for about 5 minutes. Add the garlic and cook for a minute.

Step 5Meanwhile, slice the mushrooms. Add the sliced mushrooms and cook for 2 to 3 minutes mixing a few times.

Step 6Add the stock and bring to a boil. Cook for a few minutes, until the mushrooms are tender. If you're using zucchini noodles as a side, this is when I add the chopped zucchini cores to the skillet. If you want your sauce to be thick and creamy, cook for a little longer to reduce it.

Step 7Add the creme fraiche (or sour cream) and stir to combine. Cook for another 2 minutes. Add the fresh chopped herbs.

Step 8Finally, add back the chicken breasts and cook for a few minutes just to heat through.

Step 9Optionally, serve with zucchini noodles — here's how to prepare them, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).