Hey guys. Today I’m going to share with you a KETO friendly one pan creamy chicken mushroom and asparagus dish. The flavors on this are spectacular and a bit more on the fancy side with asparagus. So without further ado let’s get started.
So to get the prep work out of the way we’re going ahead and blanch the asparagus. Now all you need to do is bring a big pot of water to a boil. Add a good amount of salt and asparagus in. When it’s a good rolling boil and allow it to cook for about 2 to 3 minutes. 2 minutes if they’re a bit smaller in three minutes if they’re a bit thicker. Then remove those out with a slotted spatula and put them in a bowl of cold iced water so that they don’t continue to cook. Then take them out of the water and just set them aside.
Preparing The Chicken Breasts!
The next thing we’re going to do is prepare our chicken breasts. Now I’m using boneless skinless chicken breasts. And all I’m doing is cutting them in half to thin them out a bit. So that they take less time to cook. I’m going to season that with salt pepper and garlic powder and of course a little pinch of cayenne pepper. Now we’re going to move on the main dish we don’t have to do any more prep work. So all I’m doing is adding a bit of coconut oil into my cast iron skillet has it over medium-high heat also add butter and let that meltdown.
Right now I’m going to add some baby Bella mushrooms. I’m just going to sauté these for about 3 to 4 minutes. I did cut them pretty thick because I really want the mushrooms to stand out. You’ll know if you cook mushrooms often they shrink big time. the mushrooms have softened up just a bit. Now I’m going to add my chopped up onion but if your pans look a little dry. You can always add a bit more oil or more butter and season that with some salt and pepper.
Preparing The KETO Creamy Chicken!
I like to add all the seasonings at this stage of preparing our KETO Creamy Chicken. Because the mushrooms act like a sponge and absorb all the delicious flavor that you put in there. For that, we just want to cook this until the onion is nice and softened for about four minutes. All right, my onions are nice and soft. so I’m going ahead and add minced garlic.
The reason we add things in stages like this is that we want everything to reach its own amount of doneness. We don’t want anything to be overdone and overcooked over mushy doneness is a new word. I just created it so get with the program peeps. So I just want to cook the garlic for about another minute until it’s nice and fragrant. Then we’ll go ahead and remove it from the pan put it into a bowl and set it aside.
Now I’m going to add another nod of coconut oil and another nod of butter. To that, we’re going to add to our seasoned chicken. So once it’s brown on both sides and cooked all the way through. Then you can remove it place it on a plate.
Preparing The Sauce!
So now we’re gonna work on the sauce. I have all the drippings from the chicken in this pan. All the stuff that’s burnt on the bottom of the pan that has amazing flavor. So now I turn my pan down to a medium-low so that nothing flambé is on me and to that, I’m going to add some white wine.
Now turn up the heat and scrape the bottom of the pan so that all of that deglaze is right off the bottom. Now what we want to do is bring the wine up to a boil for about 4 to 5 minutes. You want it to reduce by at least 1/2. So however long that takes, and then we’ll move on to the next step. Now the wine has reduced by half I’m going to add in some good quality beef stock. We’re going to bring that right back up to a boil and do the same thing. So we’re going to reduce this to 1/4 of what I put in here. So set your timer to about 8 minutes. It can take anywhere from 8 to 12 minutes depending.
The sauce has reduced quite a bit. I turned down the heat. I’m going to add some heavy cream, and we bring this up to a slight simmer until it gets nice and thick about three minutes. After you get a thick cream place the chicken in and just kind of coat it. Then you’re going to add mushrooms and onions to the KETO Creamy Chicken dish. Don’t forget to add asparagus in piles up on the sides.
Finally, you can add some mozzarella cheese if you want. I’m just going to throw this in an oven to broil for about three minutes until the cheese is nice and melted and golden brown and that’s it.
KETO Creamy Chicken Mushroom and Asparagus
- 2 Large Chicken Breasts Halved Lengthwise
- 1 Lb. Asparagus Blanched
- 2 Tablespoons Butter Divided
- 16 Ounces Portabella Mushrooms Thickly Sliced
- 1 Medium Onion Diced
- 2 Tablespoons Coconut Oil Divided
- 3 Tablespoons Fresh Parsley Chopped
- 4 Cloves Garlic Minced
- 1 Cup Sweet White Wine
- ½ Cup Heavy Cream
- ½ Cup Mozzarella Cheese if you want Grated
- 2 Cups Beef Stock