Keto Mushroom And Chicken Bowl Recipe

Marinate the chicken

Pat chicken thighs dry and cut into 1" pieces. In a bowl combine 1.5 tbs olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 0.5 tsp pepper. Add chicken pieces, toss to coat, cover and refrigerate for 15–30 minutes (or up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat. Add a thin film (about 1 tbs) of olive oil. When oil is shimmering, add marinated chicken in a single layer without crowding. Sear undisturbed 2–3 minutes until browned, flip and cook another 2–3 minutes until internal temp reaches 165°F (74°C). Remove chicken to a plate and tent lightly with foil.

Sauté aromatics

Using the same skillet over medium heat, add 1 tbs olive oil and 1 tbs butter. When butter melts, add chopped shallot and cook 1–2 minutes until translucent, stirring frequently.

Cook mushrooms

Add halved mushrooms to the pan, spread into a single layer and let them brown undisturbed 3–4 minutes. Stir, continue cooking 2–3 minutes until mushrooms release and reabsorb moisture and are golden. Season with 0.25 tsp salt, 0.25 tsp pepper and thyme.

Add zucchini and spinach

Add sliced zucchini and sauté 2 minutes until just tender. Add packed spinach in batches, stirring until wilted. Season with remaining 0.5 tsp salt and 0.25 tsp pepper. Reduce heat to low before adding the sauce.

Make the sauce

In a small bowl whisk together 0.5 cup heavy cream, 2 tbs softened cream cheese, 0.25 cup grated Parmesan, 0.5 tsp Dijon mustard, garlic powder, 0.25 tsp salt and 0.25 tsp pepper until smooth. Alternatively, add cream and cream cheese to the skillet off heat and stir to combine, then return to low heat.

Finish sauce in skillet

Pour the cream mixture into the skillet with the vegetables over low heat. Stir constantly until sauce thickens slightly, about 2–3 minutes. Add chopped parsley and chives, stir to combine. Taste and adjust seasoning.

Combine chicken and sauce

Return cooked chicken (and any accumulated juices) to the skillet. Stir to coat chicken with sauce and vegetables and warm through 1–2 minutes. Ensure chicken reaches proper temp and sauce is glossy and thick enough to coat.

Divide the mushroom and chicken mixture into 2 bowls. Top each bowl with sliced avocado, 1 tbs toasted pine nuts (or almonds), a sprinkle of extra parsley or microgreens and a lemon wedge. Squeeze lemon over just before eating.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce.