Whole30 + Keto Chicken with Creamy Mushroom Gravy
Whole30 + Keto Chicken with Creamy Mushroom Gravy Recipe + Video – a low carb chicken dinner that’s ready in 30 minutes! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Table of Contents
Whole30 + Keto Chicken with Creamy Mushroom Gravy
My favorite way to make a chicken dinner more exciting? Smother it in a low carb creamy mushroom gravy! This whole30 + keto chicken with creamy mushroom gravy is anything but boring.
Bonus? It is only 8 carbs and ready in 30 minutes!
Keto Mushroom Gravy
The chicken is roasted in the oven until crispy and golden brown. I love using skin on chicken breasts, the skin has such great fat macros and tons of flavor!
The real star of the show is keto mushroom gravy. It is made with mushrooms, onion, garlic, tapioca flour, chicken stock and cashew cream. You’re going to want to put this gravy on everything!
Watch Chicken With Creamy Mushroom Gravy Recipe Demo (3:02 minutes)
Whole30 + Keto Chicken with Creamy Mushroom Gravy
Ingredients
Chicken
- 4 6-ounce skin-on chicken breasts (can be bone in or boneless)
- 2 teaspoons kosher salt
- 2 teaspoons pepper
Creamy Mushroom Gravy
- 1 tablespoon ghee
- 8 ounces organic mushrooms, thinly sliced
- 1/2 yellow onion, finely chopped
- 2 cloves of garlic, grated or finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons tapioca flour
- 1-1/2 cups chicken stock
- 1/2 cup cashew cream
Serving
- finely chopped parsley for garnish, optional
- roasted brussels sprouts
- cauliflower rice
Instructions
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy clean up. Set in the wire rack to your baking sheet.
- Season the chicken on both sides with salt and pepper. Lay on the wire rack baking sheet. Roast in the oven for 25-30 minutes, until the chicken has an internal temperature of 165ºF and the skin is golden brown.
- While the chicken is roasting, make the gravy. In a large skillet, add the ghee, mushrooms, onion, garlic, salt + pepper. Cook for 10-15 minutes, stirring occasionally, until the mushrooms and onions are soft.
- Sprinkle over the tapioca flour and whisk into the mushroom mixture to form a roux, cook for 30 seconds.
- Stirring constantly, pour in the chicken stock and cashew cream. Bring to a simmer, which will activate the tapioca flour to thicken the gravy. Taste for salt + pepper.
- Serve the chicken warm topped with the creamy mushroom gravy. I love to serve this with roasted brussels sprouts and cauliflower rice.
- Leftovers will keep in an airtight container for 5 days refrigerated.
Notes
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6 Comments on “Whole30 + Keto Chicken with Creamy Mushroom Gravy”
Just made this using boneless skinless chicken breasts and it was delish! This was super easy to make using minimal ingredients to get you some great flavor!
I find the recipe so versatile it works well with thighs or breasts Sharday. So happy to hear it was easy to make. Thanks for the feedback, I really appreciate it.
This was delicious altho I cooked the chicken in the pan rather than the oven (I wanted all of the flavour I’m tje gravy) then added the mushrooms, onions etc. Turned out spectacularly!
I am so happy you liked my chicken Jennifer! I love to hear that it turned out spectacularly! That is music to my ears!
Delicious, quick dinner! Keep these fabulous recipes coming, please!
I am so glad you liked my chicken Stacey. I am so happy it was quick to make and a delicious dinner. I will definitely keep the recipes coming! Thank you so much for the feedback, I really appreciate it.