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+ servings
chicken with mushroom gravy on a white plate and background with roasted brussels sprouts and cauliflower rice
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5 from 3 ratings

Whole30 + Keto Chicken with Creamy Mushroom Gravy

This Whole30 + Keto Chicken with Creamy Mushroom Gravy Recipe is a low carb chicken dinner that’s ready in 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 296
Author: Natalie



  • 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


  • finely chopped parsley for garnish optional
  • roasted brussels sprouts
  • cauliflower rice


  • 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.



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.


Calories: 296 | Total Carbs: 6.6g | Protein: 42.4g | Fat: 10.7g | Fiber: 1.4g | Net Carbs: 5g