Low Carb Chicken and Mushroom Stew
Indulge in the comforting flavors of this Low Carb Chicken and Mushroom Stew, a hearty and wholesome dish perfect for those looking to enjoy a cozy, keto-friendly meal. This recipe features tender, seared chicken thighs and earthy button mushrooms simmered in a rich, creamy broth infused with garlic, thyme, and savory spices. Fresh spinach adds a pop of vibrant color and nutrition, while xanthan gum ensures a luxuriously thick and velvety texture without extra carbs. Ready in under an hour and perfect for meal prep, this one-pot wonder is the ultimate low-carb solution for busy weeknights or satisfying family dinners. Whether served on its own or paired with cauliflower rice, this stew promises to be both an irresistible and guilt-free comfort food classic.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium White onion, diced
- 3 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 2 cups Low-sodium chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach leaves, fresh
- 0.5 teaspoon Xanthan gum
Instructions
Cut the chicken thighs into bite-sized pieces.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat.
Add the chicken to the pot and sear until golden brown on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining olive oil and butter. Add the diced onions and minced garlic, and sauté until the onions are soft and translucent, about 3-4 minutes.
Add the sliced mushrooms to the pot and cook until they are browned and have released their moisture, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Add the thyme, salt, and black pepper, stirring to combine.
Return the chicken to the pot and allow the stew to simmer for about 20 minutes, or until the chicken is cooked through and tender.
Stir in the heavy cream and fresh spinach leaves, cooking for an additional 2 minutes until the spinach is wilted.
To thicken the stew, sprinkle the xanthan gum over the top and stir it in vigorously to avoid clumping. Let it simmer for another 2-3 minutes until the stew thickens.
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.6 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2759 mg | 59% | |
*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.
