Creamy Garlic & Mozzarella Smothered Chicken
This Creamy Garlic & Mozzarella Smothered Chicken is keto and low carb! This keto and low carb chicken recipe is sure to be a hit with the entire family!
Looking for even more tasty low carb/keto recipes? Try these out:
Italian Sausage Low Carb Soup Recipe
Low Carb Bacon Ranch Chicken Casserole Recipe
Easy Instant Pot Spaghetti Squash!
Bacon Cheddar Low Carb Instant Pot Chicken Recipe
This smothered chicken recipe y’all…it’s so good! You’ll want to put this on the menu soon.
Since the new year, I have really been focusing on eating less carbs.
Not for a “fad” diet, but because my body (I have PCOS and I am hypothyroid) responds best to a diet with limited carbohydrates (this book is awesome if you want to learn more about why eating less carbs works).
I typically get bored doing this and “fall off the wagon” pretty quickly.
This time around though, something feels different! I honestly think the new Facebook food video trend has made this a more enjoyable experience. I have found a LOT of great ideas following Facebook pages that post food videos!
This smothered chicken recipe is no exception. I made mine slightly different then the video (based on what I had on hand), and it was amazing.
Oh and the leftovers?
I think I might double the recipe next time just to be sure we have leftovers. It was remarkable!
Eating low carb, I really rely on leftovers to be sure I have a nice filling lunch and honestly we loved this smothered chicken recipe so much, there was only one tiny piece of chicken left for us to fight over the next day!
This smothered chicken recipe is a great way to use boneless skinless chicken cutlets, but I think it would taste great with chicken thighs as well! I could drink this sauce for days.
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Creamy Garlic & Mozzarella Smothered Chicken Recipe
Inspired by My Incredible Recipes
Ingredients:
- 1 lb boneless skinless chicken cutlets (thin sliced chicken breast)
- 6 slices thick cut bacon (cook your bacon in the oven or on a pan until crispy and crumble)
- 6 slices mozzarella cheese
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1 cup fresh spinach (plus more to serve your chicken over!)
- 1/2 cup chopped sundried tomatoes (drained)
- 1 teaspoon parsley ( I always have this on hand. I love it! I always waste parsley when I buy a big bunch of it in the store)
- olive oil
- salt & pepper to taste
- (Note: she puts Parmesan cheese in hers. I didn’t have any! If you have some freshly grated parm, she recommended 3/4 cup).
Directions:
- Drizzle your pan with olive oil and heat it on medium heat.
- Meanwhile, salt & pepper your chicken very well.
- Put your chicken in the pan and brown and heat through. Set chicken aside in a container to keep warm
- Add the cream, chicken broth, garlic powder, salt & pepper (and optional parm cheese) and bring to a high simmer. Whisk until it thickens up and then add the spinach and sundried tomatoes.
- Once spinach wilts, add your chicken back in and cover with some of the sauce, mozzarella cheese slices and bacon. You might want to put a lid on your pan so the cheese can melt.
- Serve! I opted to serve on a bed of more spinach.
Yum! This was so tasty. It will most definitely be on our regular rotation. 3 out of 4 in our family loved it (which is the most I can typically ever expect!)
- Creamy Garlic & Mozzarella Smothered Chicken Recipe
- Inspired by My Incredible Recipes
- Ingredients:
- 1 lb boneless skinless chicken cutlets (thin sliced chicken breast)
- 6 slices thick cut bacon (cook your bacon in the oven or on a pan until crispy and crumble)
- 6 slices mozzarella cheese
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1 cup fresh spinach (plus more to serve your chicken over!)
- 1/2 cup chopped sundried tomatoes (drained)
- 1 teaspoon parsley ( I always have this on hand. I love it! I always waste parsley when I buy a big bunch of it in the store)
- olive oil
- salt & pepper to taste
- (Note: she puts Parmesan cheese in hers. I didn’t have any! If you have some freshly grated parm, she recommended 3/4 cup).
- Drizzle your pan with olive oil and heat it on medium heat.
- Meanwhile, salt & pepper your chicken very well.
- Put your chicken in the pan and brown and heat through. Set chicken aside in a container to keep warm
- Add the cream, chicken broth, garlic powder, salt & pepper (and optional parm cheese) and bring to a high simmer. Whisk until it thickens up and then add the spinach and sundried tomatoes.
- Once spinach wilts, add your chicken back in and cover with some of the sauce, mozzarella cheese slices and bacon. You might want to put a lid on your pan so the cheese can melt.
- Serve! I opted to serve on a bed of more spinach.
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I don’t know how to convert this to a printable recipe. It seems more difficult than it needs to be.
I am so sorry, I forgot to put it in printable form. It is fixed now!
This is delicious. I made it tonight minus the sun dried tomatoes since we don’t like those. lol. Thanks for sharing.
I use roasted red pepper strips instead and they are so good
This was outstanding! I served it over homemade angel hair pasta. Other than using fresh garlic instead of the powder, I didn’t change a thing. Awesome!
Do you know the nutritional value for a serving?
Could you give the nutritional stats please?!
I generally put the ingredients into something like My Fitness Pal to get the macros. I don’t post them on my recipes here on the blog though 😉
This was delicious. My husband actually said so too and he never says things like that. I broiled the chicken for a few minutes at the end to get it brown on top. This would also be amazing with shrimp
Oh my gosh, yes it would be amazing with shrimp!
This dish was fab. u. lous! We ate it up and scraped every last tasty bit out of the pan. I didn’t have any spinach on hand, so I served it as it. Next time–there will definitely be a next time–I might serve it over riced cauliflower or on top of steamed broccoli. Thanks for sharing this one. Definitely a keeper!
So yummy! I had some portobello mushrooms so I slice those up and cook them in oil and then added them at the same time as the spinach. Even my five-year-old loved it and he is pretty picky. It has great flavor definitely 5 stars!
Mmm,I would love to add mushrooms to this!
This was delicious. I double the sauce the second time I made this