Keto Chicken and Mushroom Casserole is a perfect low carb meal made quickly and easily in one pan!
Creamy chicken and mushrooms go so well together. Add some fresh herbs and made in just one pan and you've got yourself and quick and easy keto meal for any busy weeknight made in 30 minutes. We eat chicken a few times a week in our home, because it's a cost effective meal and there are so many varieties and options. Sometimes it can can boring if you constantly make the same recipes with chicken over and over again. So trying some new ideas will chicken will keep your family from complaining.
One pan meals are the absolute best because you have less to clean up! Using a cast iron skillet will also, in my opinion, yield the tastiest results. A cast iron skillet sears the chicken so well and browns the mushrooms perfectly. Then those little crispy bits made when searing the chicken will be scraped up nicely with the chicken stock to deglaze the pan. You can use cast iron skillets for desserts too like my Chocolate Chip Skillet Cookie Pie!
If you're in need of something delicious but simple using chicken, this recipe is for you! Tons of flavor, little effort, not much but one pan to clean up and a tasty meal everyone will love!
Heat half of the butter and half f the olive oil in a heavy skillet.
Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
I would love to make your Creamy Chicken and Mushroom Cassarole. I can't have the cream or sour cream so I was wondering if you have any suggestions for substituting those 2 ingredients. Thanks for your help.
I think coconut cream would work for the heavy cream, but for the sour cream maybe a dairy free yogurt.