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Keto chicken with mushrooms and cream

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Chicken with mushrooms and cream is an easy and tasty low-carb dish with a creamy texture. It cooks quickly for lunch or dinner – you need less than 40 minutes.

We present you 3 keto recipes for chicken with mushrooms and cream, which you can prepare at home and satisfy the hunger of the whole family.

Low carb chicken with mushrooms and cream

Juicy, creamy and fragrant chicken with mushrooms and cream. A recipe that will definitely go into the favorites column. Here’s how to make it.

Preparation time: 40 minutes

Servings: 4

Nutritional composition in 1 serving: 5 g of net carbohydrates, 49 g of fat, 42 g of protein and 629 calories.

Necessary products:

  • 2 tablespoons extra virgin olive oil
  • 650 g chicken legs
  • Salt and pepper to taste
  • 230 g mushrooms
  • 350 ml whipping cream
  • 40 g grated Parmesan cheese
  • 1 tsp fresh parsley

Method of preparation:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season the chicken legs with salt and pepper.
  3. Fry them in the pan until browned and cooked. Then transfer them to a plate using a slotted spoon.
  4. Keep the juices in the pan. Fry in them for about 5-7 minutes or until the mushrooms are cut, cut into thin slices.
  5. Cook over low heat. Add the liquid cream and stir.
  6. Let the mixture simmer for about 10 minutes, stirring often.
  7. Add the grated Parmesan cheese. Season with salt and pepper to taste and stir.
  8. Add the fried chicken legs to the pan again.
  9. Serve the hot chicken with mushrooms and cream on the table, garnished with fresh parsley.

Advices:

  • Serve chicken with mushrooms and cream with a garnish of salad or stewed low-carbohydrate vegetables. Broccoli, spinach or asparagus are suitable.
  • Chicken legs are fragrant and filling due to their higher fat content. Do not hesitate to use chicken breasts. You can also replace it with pork fillet or steaks.

Aromatic chicken with mushrooms and cream

Recipe for low-carb creamy chicken with mushrooms and cream, herbs and parmesan. Serve with a green salad or garnish of your choice.

Preparation time: 45 minutes

Servings: 4

Nutritional composition in 1 serving: 6 g of net carbohydrates, 56 g of fat, 44 g of protein and 704 calories.

Necessary products:

  • 50 g of ghee
  • 220 g mushrooms
  • 650 g chicken legs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 300 ml cooking cream
  • 55 g grated Parmesan cheese

Method of preparation:

  1. Heat the ghee in a large skillet over medium heat.
  2. Fry the mushrooms, cut into slices, until soft. Season with salt and pepper to taste and transfer to a plate.
  3. Mix in a small bowl the spices – onion and garlic powder, thyme, rosemary, salt and pepper. Stir and season the chicken legs.
  4. Heat olive oil in the same pan and fry the legs for 6-7 minutes on the side or until done. It may take longer depending on the size of the thighs.
  5. The temperature in the center of the thighs should reach 72 degrees. Then transfer them to a plate.
  6. Pour the cream and parmesan in the same pan. Stir and bring the mixture to a boil over high heat, then reduce the temperature to medium-high.
  7. Simmer for 5 minutes, stirring constantly, until the sauce thickens.
  8. Season with salt and pepper to taste.
  9. Add the mushrooms and then the chicken legs back in the pan to warm up.
  10. Serve the low-carb chicken dish with mushrooms and cream with a garnish of leafy vegetables or a salad to your liking.

Advice:

  • You can use chicken breast, turkey, pork fillet or pork chops to prepare this recipe.
  • Keep in mind that the cooking time may be extended.

Chicken with mushrooms and cream in Kerala style

Fast and tasty low-carb chicken in South Indian style. Juicy chicken with mushrooms in an aromatic mixture of spices and creamy coconut cream sauce.

Delicious spicy dish that you can prepare quickly and easily for lunch or dinner.

Preparation time: 30 minutes

Servings: 4

Nutritional value in 1 serving: 9 g net carbohydrates, 50 g fat, 34 g protein and 613 calories.

Necessary products:

  • 550 g skinless chicken thighs
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp hot red pepper
  • 2 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 2 tablespoons coconut oil
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 green hot pepper
  • 100 g mushrooms
  • 400 ml coconut cream
  • 1-2 tsp curry powder
  • 12 g of fresh coriander

Method of preparation:

  1. Cut the chicken into small pieces and place in a bowl.
  2. Season with salt, pepper, cayenne pepper, ground coriander, garlic and ginger powder. Leave to marinate for a few minutes.
  3. Heat the coconut oil in a saucepan or wok. Add the bay leaves and cinnamon stick.
  4. Fry the chopped green hot peppers and chicken until they start to change color.
  5. Add the mushrooms, cut into slices and stir.
  6. Once the mushrooms begin to separate from their liquid, add the coconut cream and curry powder.
  7. Bring the mixture to a boil, then simmer for about 5-6 minutes until the mushrooms are soft.
  8. Taste and season if necessary.
  9. Finish the dish with a generous sprinkle of fresh coriander.
  10. Serve chicken with mushrooms and cream in South Indian style.

Advice:

You can use your favorite low-carb vegetables to prepare the recipe for chicken with mushrooms and cream.

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