When the seasons change here in the heartland, so do our dinner plates. Comfort food doesn't always have to be a weekend casserole that’s heavy on the carbs. Think of this dish as a hug for your taste buds without all the extra. My Low Carb Mushroom Chicken is a one-skillet wonder that I came up with while trying to lighten up our family favorites without sacrificing flavor. It’s a fuss-free meal perfect for a weeknight where homework and after-school activities are vying for your attention. For anyone looking to keep things light but satisfying, or for those on a keto or low-carb diet, this dish is a delightful choice.

To keep this meal low carb, I love to pair it with a fresh garden salad dressed with a simple vinaigrette, or for something a bit more hearty, roasted cauliflower or steamed green beans work wonderfully. And if you're feeling adventurous, spiralized zucchini noodles make a fantastic stand-in for pasta to soak up all that delicious sauce.

Low Carb Mushroom Chicken
Servings: 4

- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- Fresh parsley, chopped for garnish (optional)

1. Season the chicken breasts with garlic powder, thyme, salt, and pepper.

2. In a large skillet, heat olive oil over medium-high heat and sear the chicken breasts until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the butter and mushrooms. Sauté until the mushrooms are golden and have released their moisture.

4. Stir in the chicken broth, scraping any brown bits from the bottom of the pan. Reduce the heat and simmer for a moment before adding the heavy cream.

5. Return the chicken to the skillet, spooning the sauce and mushrooms over the top.

6. Cover the skillet and cook on low heat for another 7-10 minutes, or until the chicken is cooked through.

7. Sprinkle with parmesan cheese and let it melt into the warm mushroom sauce.

8. Garnish with fresh parsley before serving, if desired.

- For those who aren't mushroom fans, this dish can easily be tailored; consider substituting mushrooms with asparagus or bell pepper.
- If you have dietary restrictions with dairy, feel free to use coconut cream instead of heavy cream and omit the parmesan, adding a sprinkle of nutritional yeast for that cheesy flavor.
- To add a bit of brightness and tang, a squeeze of lemon juice in the sauce just before serving does wonders.
- And though I'm fond of chicken breasts, this recipe works just as well with thighs if you prefer a more tender, juicier cut.
- Remember that cooking is about making it your own, so don't hesitate to adjust the seasoning to suit your family's tastes. Enjoy!

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