This Low Carb Creamy Spinach & Mushroom Chicken is creamy, rich in flavor and leaves you feeling satisfied. If you liked my keto creamy garlic tuscan shrimp recipe, you’re going to love this one as well. I used thicker chicken breasts but if you want to cut down the cooking time you can slice them in half and make them thinner.

For this recipe, I used Butcher Box Chicken Breasts. They have the best cuts of meat whether you’re following keto or not and they deliver right to your door so you don’t have to leave the house. They offer 100% grass-fed, grass-finished beef, free-range, organic chicken, heritage breed pork, and wild caught Alaskan salmon. You can pick your own meats and choose when and often you want it delivered. If you want to try Butcher Box, head on over here to check them out.

Low Carb Creamy Spinach & Mushroom Chicken

Chicken Breasts Preparation Ingredients

5 boneless chicken breasts
1 tsp salt
1 tbsp lemon juice
3 garlic cloves, chopped
1 tsp dried thyme
1 tsp rosemary
1/2 tsp black ground pepper
1 tbsp olive oil

Cream Sauce Ingredients

1 tbsp olive oil
2 cups fresh spinach
2 cups sliced mushrooms
Salt & pepper to taste
2 garlic cloves
1 tsp parsley
1 tsp thyme
1 tsp Rosemary
1 cup heavy cream
1 tsp nutmeg
1/2 cup Parmesan cheese

Directions

Place chicken breasts in a freezer bag and add the lemon juice and salt. Let them marinade for 10 minutes.

In a small bowl add garlic, thyme, rosemary and pepper, mix together and season chicken on both sides.

In a large skillet, heat olive oil on medium heat and sear chicken until brown on each side and no longer pink in the middle. Set aside.

Using the same pan add olive oil, spinach and mushrooms. Season with salt and pepper and sauté until mushrooms are soft and spinach is wilted. Add garlic, parsley, thyme and rosemary to the same pan and sauté for 1 minute.

Add heavy cream and bring to a simmer, stirring occasionally. Reduce heat, add nutmeg and continue cooking until sauce has slightly thickened.  Add Parmesan cheese and stir until melted. Add the chicken back to the pan and garnish with fresh parsley and Parmesan cheese.

Serve immediately.

How to Make Low Carb Creamy Spinach & Mushroom Chicken

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Low Carb Creamy Spinach & Mushroom Chicken

Yield: Serves 5

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

Chicken Breasts Preparation Ingredients

• 5 boneless chicken breasts
• 1 tsp salt
• 1 tbsp lemon juice
• 3 garlic cloves, chopped
• 1 tsp dried thyme
• 1 tsp rosemary
• 1/2 tsp black ground pepper
• 1 tbsp olive oil

Cream Sauce Ingredients

• 1 tbsp olive oil
• 2 cups fresh spinach
• 2 cups sliced mushrooms
• Salt & pepper to taste
• 2 garlic cloves
• 1 tsp parsley
• 1 tsp thyme
• 1 tsp Rosemary
• 1 cup heavy cream
• 1 tsp nutmeg
• 1/2 cup Parmesan cheese

Instructions

1. Place chicken breasts in a freezer bag and add the lemon juice and salt. Let them marinade for 20 minutes.
2. In a small bowl add garlic, thyme, rosemary and pepper, mix together and season chicken on both sides.
3. In a large skillet, heat olive oil on medium heat and sear chicken until brown on each side and no longer pink in the middle. Set aside.
4. Using the same pan add olive oil, spinach and mushrooms. Season with salt and pepper and sauté until mushrooms are soft and spinach is wilted. Add garlic, parsley, thyme and rosemary to the same pan and sauté for 1 minute.
5. Add heavy cream and bring to a simmer, stirring occasionally. Reduce heat, add nutmeg and continue cooking until sauce has slightly thickened.  Add Parmesan cheese and stir until melted. Add the chicken back to the pan and garnish with fresh parsley and Parmesan cheese.
6. Serve immediately.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 480 Total Fat: 30g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 164mg Sodium: 819mg Carbohydrates: 9g Net Carbohydrates: 7g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 43g

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