Chicken with Mushrooms and Artichokes
This keto & low carb friendly recipe is amazing! This smothered chicken with mushrooms and artichokes is packed full of flavor and does NOT taste like diet food! This is an easy weeknight recipe for anyone looking for a super flavorful dinner.
My husband doesn’t even LIKE mushrooms and artichokes and he said this chicken was absolutely incredible (and I got to eat his mushrooms and artichokes, so it was a total WIN/WIN for me!). My 9 year old daughter said the chicken was SO tasty! She loved it! (she also did not eat her mushrooms and artichokes…more for me!).
If you are not a mushroom eater, you can probably cut those out. But do NOT cut out the artichokes. They are a big flavor booster!
Creamy Keto/Low Carb Chicken with Mushrooms & Artichokes Recipe
Ingredients:
- 6 boneless skinless chicken breasts
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon dried thyme
- Salt & Pepper to taste
- 1 can of drained artichoke hearts
- 1 tablespoon of butter
- 8 oz sliced mushrooms
- 2 tablespoons almond meal
- 3/4 cup chicken broth
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 375
- Mix together your seasonings
- In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
- Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
- Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
- Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
- Finally add your heavy cream and heat through about 1 minute.
- Pour the sauce over the chicken and artichokes.
- Bake for 30 minutes.
YUM! I served this with some mashed cauliflower. This was the BEST meal we ate that week!
Enjoy!
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- Ingredients:
- 6 boneless skinless chicken breasts
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon dried thyme
- Salt & Pepper to taste
- 1 can of drained artichoke hearts
- 1 tablespoon of butter
- 8 oz sliced mushrooms
- 2 tablespoons almond meal
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- Preheat your oven to 375
- Mix together your seasonings
- In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
- Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
- Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
- Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
- Finally add your heavy cream and heat through about 1 minute.
- Pour the sauce over the chicken and artichokes.
- Bake for 30 minutes.
