📋 Ingredients

  • Chicken: 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs, sliced horizontally into thin cutlets

  • Mushrooms: 8 oz (about 225g) cremini (baby bella) or white button mushrooms, sliced

  • Butter & Oil: 2 tablespoons unsalted butter + 1 tablespoon olive oil

  • Garlic: 4 cloves, finely minced

  • Heavy Cream: 1 cup heavy whipping cream

  • Chicken Broth: ½ cup low-sodium chicken broth

  • Parmesan Cheese: ⅓ cup freshly grated Parmesan cheese

  • Herbs: 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme) + 2 tbsp fresh parsley, chopped

  • Seasonings:

    • ½ teaspoon garlic powder

    • ½ teaspoon onion powder

    • Salt and freshly ground black pepper (to taste)

👩‍🍳 Step-by-Step Instructions

Step 1: Season the Chicken

  1. Pat the chicken cutlets dry using paper towels.

  2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper.

  3. Sprinkle the seasoning mix evenly over both sides of the chicken cutlets.

Step 2: Sear the Chicken

  1. Place a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.

  2. Once hot, add the chicken cutlets in a single layer.

  3. Sear for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches $165^\circ\text{F}$ / $74^\circ\text{C}$).

  4. Transfer the cooked chicken to a warm plate and set aside.

Step 3: Sauté the Mushrooms

  1. Melt the remaining 1 tablespoon of butter in the same skillet over medium heat.

  2. Add the sliced mushrooms and cook without stirring for 2 minutes to get a golden crust, then stir and cook for another 3–4 minutes until tender and browned.

  3. Add the minced garlic and fresh thyme leaves. Sauté for 1 minute until fragrant.

Step 4: Make the Creamy Sauce

  1. Pour in the chicken broth to deglaze the skillet. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan.

  2. Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer.

  3. Stir in the Parmesan cheese and keep stirring constantly for 1–2 minutes until the cheese is completely melted and the sauce thickens slightly.

  4. Season the sauce with salt and freshly ground black pepper to taste.

Step 5: Combine and Serve

  1. Return the seared chicken cutlets (and any resting juices on the plate) back into the skillet.

  2. Spoon the rich mushroom cream sauce over the top of the chicken.

  3. Simmer together for 1–2 minutes until everything is warm and well coated.

  4. Garnish with chopped fresh parsley and serve warm.

💡 Keto Serving Suggestions

  • Over Cauliflower Rice: Serve with a big ladle of the creamy mushroom sauce over fluffy cauliflower rice.

  • Low-Carb Veggies: Pairs wonderfully with roasted green beans, steamed broccoli, or sautéed asparagus.

  • Zucchini Noodles: Toss the rich sauce directly with warm spiraled zucchini.

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