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Smothered Cheesy Baked Chicken with Mushrooms (Low Carb)

Smothered Cheesy Baked Chicken with Mushrooms (Low Carb)

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Smothered Cheesy Baked Chicken with Mushrooms (Low Carb)

If you’re looking for a satisfying, flavorful, and low-carb dinner that doesn’t feel like you’re sacrificing comfort, look no further than this Smothered Cheesy Baked Chicken with Mushrooms. Juicy chicken breasts are baked to tender perfection, smothered in a rich, creamy mushroom sauce, and topped with gooey melted cheese. It’s an easy, hearty, and keto-friendly dish the whole family will love.

Why You’ll Love This Recipe

  • Low in carbs, high in flavor – Perfect for keto, low-carb, and diabetic-friendly diets.
  • Easy to prepare – No complicated steps or hard-to-find ingredients.
  • Comfort food made healthier – All the cozy flavors without the guilt.
  • Great for meal prep – Make ahead and reheat beautifully.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil or butter
  • 8 oz fresh mushrooms, sliced (white or cremini)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (or your favorite melty cheese)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sear the chicken:
    Heat olive oil or butter in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and a sprinkle of onion powder. Sear for 3–4 minutes per side until golden brown (they don’t need to be fully cooked yet). Transfer chicken to a baking dish.
  3. Sauté the mushrooms:
    In the same skillet, add a bit more oil if needed, then sauté sliced mushrooms for 5–7 minutes until they release moisture and start to brown. Add minced garlic and cook for 1 minute more.
  4. Make the creamy sauce:
    Pour in the heavy cream and chicken broth. Add Italian seasoning, salt, and pepper to taste. Let the sauce simmer for 3–4 minutes to slightly thicken.
  5. Assemble and bake:
    Pour the mushroom cream sauce over the chicken in the baking dish. Sprinkle mozzarella cheese evenly on top.
  6. Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the cheese is melted and bubbly.
  7. Garnish with fresh parsley and serve hot.

Tips & Variations

  • Add spinach for extra veggies – stir fresh baby spinach into the sauce before baking.
  • Try different cheeses like provolone, Swiss, or a blend for more depth.