Low Carb Creamy Chicken and Mushroom Skillet Meal
Not only does this Keto creamy mushroom chicken skillet make a great dinner, but it’s easy enough to make for lunch too. Are you meal prepping? Even better! You can make this recipe in batches without really increasing your cooking time. White chicken breast is cubed, seasoned, and cooked. Then, it’s stewed later in a pan full of creamy brown mushrooms. Served on the side of the skillet meal is air-fried broccoli. Use your air fryer to make roasted broccoli in half the time it would take in the oven. Plus, the broccoli will be crispier and less oily. For storage, keep the portioned meals in meal prep containers in your refrigerator for up to 5 days. If you’re weighing the meals to portion them, include 2-3 broccoli florets in your meal first. Make up the rest of the weight with a serving of the creamy chicken and mushroom recipe.
How to Make It
Step 1
Cut thin-sliced chicken breast into cubes, then add the pieces to a mixing bowl. Toss the chicken with olive oil, then toss it again with salt, pepper, oregano, garlic powder, and mustard powder. Heat a saute pan over high heat on the stove, then add the chicken to the hot pan. Cook the chicken until all the pieces are golden brown all over.
Step 2
Transfer the chicken aside, but return the pan with any excess liquids to the stove. Melt butter in the saute pan to deglaze it while you slice mushrooms thinly. Add the mushrooms and onion powder to the butter and stir. Cover the pan with a lid and let the mushrooms cook down until they’re tender.
Step 3
While the mushrooms cook down, combine heavy cream and tapioca flour in a small dish by whisking the ingredients together. Leave this aside while you pour almond milk into the saute pan. Bring the milk to a simmer, then, whisk the thickened cream mixture into the pan. Keep the heat low while the liquid bubbles in the pan and thickens.
Step 4
Return the chicken to the pan full of creamy mushrooms. Stir salt into the pan, then turn the heat up so the pan begins to bubble again. Don’t let the pan reach past a simmer as the creamy sauce continues to reduce and thicken. The skillet is done when the sauce coats the back of a wooden spoon.
Step 5
While the skillet is cooking on the stove, cut the broccoli into chunky florets (about 2-3 per serving). Turn on an air fryer to preheat to 350 F (180 C) for at least 5 minutes. Add the broccoli florets to a mixing bowl and toss them with olive oil until they absorb all the oil. Season the broccoli with seasoned salt, pepper, chili powder, and garlic powder.
Step 6
Arrange the seasoned broccoli florets on your air fryer tray, then cook the broccoli in your air fryer for approximately 12-15 minutes. Serve 2-3 broccoli florets per plate, then make up the remainder of the serving weight with the appropriate amount of creamy chicken and mushroom skillet. You can also just portion the skillet into servings before eating.
Ingredients
- Chicken Breast Boneless Skinless Raw
350 g
- Olive Oil
1 tbsp
- Salt
0.25 tsp
- Black pepper
0.25 tsp
- Oregano, dried
0.5 tsp
- Garlic powder
0.25 tsp
- Mustard powder
0.75 tsp
- Butter, unsalted
3 tbsp
- Brown mushrooms
8 oz
- Onion powder
0.5 tsp
- Heavy cream
0.5 cup
- Tapioca Flour
2 tsp
- Almond milk
1 cup
- Salt
0.13 tsp
- Broccoli
9 oz
- Olive Oil
3 tbsp
- Seasoned salt
1 tsp
- Black pepper
0.25 tsp
- Chili powder
0.5 tsp
- Garlic powder
0.25 tsp