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.

chicken with mushroom gravy on a white plate and background with roasted brussels sprouts and cauliflower rice

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!

chicken with mushroom gravy on a white plate and background with roasted brussels sprouts and cauliflower rice

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)

Print
chicken with mushroom gravy on a white plate and background with roasted brussels sprouts and cauliflower rice

Whole30 + Keto Chicken with Creamy Mushroom Gravy


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Scale

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

Serving


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle over the tapioca flour and whisk into the mushroom mixture to form a roux, cook for 30 seconds.
  5. 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.
  6. Serve the chicken warm topped with the creamy mushroom gravy. I love to serve this with roasted brussels sprouts and cauliflower rice.
  7. Leftovers will keep in an airtight container for 5 days refrigerated.

Notes

I get my chicken from ButcherBox, which I highly recommend! I get whole chickens that I break down myself. That is how I’m able to get my favorite cut of boneless, skin on chicken breasts.

You can use skinless chicken breasts, I just love the skin and how crispy it gets!

This would work with bone-in, skin-on chicken thighs also! You would need to roast them for closer to 40 minutes.

You can substitute arrowroot flour for tapioca flour.

You can substitute the cashew cream for original flavor nutpods or canned coconut milk, or if you’re OK with dairy you can use heavy cream.

This post contains affiliate links, thanks for the love!