Keto Creamy Spinach Mushroom Chicken (Print)

Tender chicken breasts with creamy spinach and mushrooms in a rich low-carb sauce.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder

→ Vegetables

05 - 2 tablespoons olive oil
06 - 8 ounces cremini or white mushrooms, sliced
07 - 3 cups fresh spinach
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 2 ounces cream cheese, softened
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg (optional)
13 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish

14 - Fresh parsley, chopped (optional)

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
03 - In the same skillet, add sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until softened and browned.
04 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.
05 - Reduce heat to medium-low. Add heavy cream, cream cheese, and Parmesan cheese, stirring until cream cheese melts and sauce is smooth.
06 - Add nutmeg and red pepper flakes if desired. Simmer gently for 2-3 minutes to thicken.
07 - Stir in fresh spinach and cook for 1-2 minutes until wilted.
08 - Return chicken breasts to the skillet, spooning sauce and vegetables over the top. Simmer for 2-3 minutes until heated through.
09 - Garnish with fresh chopped parsley if desired and serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means fewer dishes to face after dinner—a win I've learned to appreciate.
  • The sauce is so creamy and rich that nobody suspects how keto-friendly it actually is, making it perfect for feeding people with different dietary needs.
  • Mushrooms and spinach cook down beautifully into the cream, creating layers of flavor that feel more restaurant-quality than weeknight-kitchen.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when I tried to sear wet chicken and ended up steaming it instead, which is a completely different (and less delicious) outcome.
  • The cream cheese must be softened before it goes into the pan, otherwise it separates and creates little stubborn lumps that refuse to melt no matter how much you stir.
  • Medium-low heat after you add the cream is non-negotiable; high heat breaks the sauce and makes it grainy, turning luxury into disappointment in seconds.
03 -
  • If your sauce ever looks like it's breaking or getting grainy, remove the skillet from heat immediately and whisk in a splash of cold cream or water to cool it down and save it—I learned this after one panicked moment with a curdled sauce.
  • Make the cream cheese part of the recipe by softening it completely before you start cooking; this single step eliminates almost every sauce problem that could happen.
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