Keto Cream Stew
Indulge in the comforting flavors of Keto Cream Stew, a low-carb twist on a classic one-pot dish that's perfect for cozy weeknight dinners. This hearty stew features tender, golden-browned chicken thighs and an array of nutrient-packed vegetables like zucchini, mushrooms, and celery, all enveloped in a rich, velvety sauce made with heavy cream and cream cheese. Enhanced with fragrant garlic, fresh thyme, and a sprinkle of parsley, this recipe delivers depth of flavor while keeping it keto-friendly. Ready in just an hour, it’s a satisfying, creamy meal that’s perfect for anyone following a ketogenic lifestyle. Serve it as is or pair it with a fresh salad for a complete low-carb delight.
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Recipe Information
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 8 ounces mushrooms, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season them with salt and pepper.
In a large pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken pieces and cook until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of butter and lower the heat to medium.
Add chopped onion, minced garlic, and chopped celery to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.
Add the diced zucchini and sliced mushrooms to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Pour in chicken broth and bring the mixture to a simmer.
Add the cooked chicken back into the pot along with fresh thyme leaves.
Reduce the heat to low and stir in heavy cream and cream cheese until melted and well combined, creating a creamy sauce.
Simmer for 10-15 minutes, stirring occasionally, until the stew is thickened to your liking.
Season with additional salt and pepper to taste.
Sprinkle freshly chopped parsley over the stew before serving.
Ladle the keto cream stew into bowls and enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
