Lemon Herb Chicken W Mushrooms Low Carb
Brighten up your dinner table with this irresistible Lemon Herb Chicken with Mushrooms—low-carb, flavor-packed, and ready in just 40 minutes! This recipe combines tender, golden-seared chicken breasts with a velvety sauce infused with the vibrant flavors of fresh lemon juice, garlic, and aromatic herbs like parsley and thyme. Sliced baby bella mushrooms add a rich, earthy depth, while a touch of heavy cream brings luxurious creaminess to every bite. Perfect for a wholesome weeknight meal or an elegant dinner, this dish is keto-friendly and pairs wonderfully with roasted vegetables or a crisp side salad. Experience restaurant-quality flavor in the comfort of your kitchen with this quick, satisfying low-carb creation!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cups Baby bella mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add olive oil.
Sear the chicken breasts in the skillet for 4-5 minutes per side, or until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Add the sliced mushrooms and cook for 4-5 minutes until tender and lightly browned.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add the heavy cream, lemon juice, and lemon zest, stirring to combine, and bring the sauce to a gentle simmer.
Stir in the chopped parsley and thyme, and adjust seasoning with additional salt and black pepper, if needed.
Return the chicken breasts to the skillet and simmer for 8-10 minutes, ensuring the chicken is fully cooked and the sauce has slightly thickened.
Serve the lemon herb chicken topped with the mushroom sauce, garnished with extra parsley if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 917 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.
