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Keto Creamy Chicken

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  • 8 Boneless Skinless Chicken Thighs
  • 1 stick Butter
  • 1 cup Heavy Cream
  • 1 14.5 oz can of chicken broth
  • 8 oz sliced mushrooms
  • 6-8 oz package of fresh spinach
  • 1/4 cup almond flour
  • 2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese optional


  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon pepper
  • salt and pepper to taste of the chicken


  • Melt 2 tablespoons of butter in a skillet on high heat
  • Salt and pepper chicken thighs and add them to the hot skillet
  • Brown the the chicken on both sides really well
  • Add a 1/2 a can of chicken broth to the chicken and make sure the chicken isn't sticking to the pan
  • Reduce heat to medium, add mushrooms and place a lid on the skillet
  • In a separate skillet melt the remaining 6 tablespoons of butter on high heat
  • Add the almond flour stirring with a spatula until the roux starts to brown
  • Once the roux is slightly brown add the remaining chicken broth from the can and continue to cook on high and let the mixture slightly reduce..approximately 10-15 minutes
  • While that mixture is reducing remove the chicken thighs from the other skillet and set them aside. Save the mushrooms and broth
  • Mix the seasoning together
  • Add the mushrooms and broth to the roux mixture.
  • Add the seasoning and bring the mixture up to a slow boil
  • Add 1 cup heavy cream and bring the sauce up to a slow boil
  • Reduce heat to Low and add 2 cups of shredded mozzarella cheese
  • Stir occasionally with a spatula and allow all the cheese to melt
  • Add fresh spinach and sir slightly
  • Place lid on top until the spinach is wilted
  • After the spinach is wilted stir the creamy mixture well add the chicken back to the pot
  • Top with parmesan cheese if desired and place the lip back on top until the cheese is melted
Tried this recipe?Let us know how it was!