Chicken Cream Keto-Friendly Or Not?

Creamy garlic chicken is a delicious, comforting, and hearty meal that can be made keto-friendly. With a few simple ingredients and easy preparation methods, this dish offers a perfect blend of flavors and textures. Whether you're following a keto diet or simply looking for a tasty weeknight dinner, creamy garlic chicken is a great option to consider.

Keto Cream of Chicken Soup with Bacon

Ingredients:

• 6 slices of no-sugar bacon
• 2 tablespoons of butter
• 3.5 ounces of shiitake mushrooms, sliced
• 1/3 cup of white cooking wine or water
• 1/2 cup of coconut milk or almond milk
• 1/2 cup of heavy cream
• 3 cups of chicken bone broth
• 4 ribs of celery, chopped
• 4 pieces of deboned, skinless chicken thighs, cooked and chopped
• 2 tablespoons of fresh parsley, chopped

Method:

First, cook the bacon in a large soup pot with 1 tablespoon of butter over medium heat until crispy. Remove the bacon from the pot and set it aside, but do not discard the bacon grease.

Next, add another tablespoon of butter to the pot. Once melted, add garlic and cook until golden and fragrant. Then, add the mushrooms and cook until softened.

Pour in the wine or water and cook until the liquid is reduced by half.

After that, stir in the coconut milk, heavy cream, and chicken broth. Add the celery and chicken, then simmer until the soup is fully heated.

Finally, remove the soup from the heat and season with salt and pepper to taste. Garnish with parsley and the cooked bacon.

This keto cream of chicken soup with bacon is a hearty and satisfying meal, perfect for warming you up on a chilly day. It's rich, creamy, and full of flavor!

Keto Cream of Chicken Soup

A comforting and hearty meal, Keto Cream of Chicken Soup is perfect for chilly evenings or whenever you need a delicious pick-me-up. This versatile recipe is not only keto-friendly but also offers dairy-free, gluten-free, and vegetarian variations to cater to various dietary preferences.

Ingredients

• Butter (unsalted)
• Xanthan Gum
• Chicken Bone Broth
• Heavy Whipping Cream
• Poultry Seasoning
• Cooked Chicken Breast (minced)

Optional Ingredients for Extra Flavor:

• Celery
• Cauliflower
• Spinach
• Fresh Thyme and Rosemary
• Cheddar Cheese
• Bacon

Instructions:

• Prepare your medium cast iron skillet or Dutch oven.
• Mix together the butter, xanthan gum, chicken bone broth, heavy whipping cream, poultry seasoning, and minced chicken breast.
• Bring the mixture to a boil, then reduce the heat and let it simmer.
• Stir occasionally until the soup thickens.
• For a dairy-free version, replace heavy cream and butter with coconut cream and coconut oil.
• For a vegetarian option, use vegetable broth and mushrooms instead of chicken.

Serving Suggestions:

• Keto Garlic Bread
• Zucchini Noodles
• Keto Egg Salad
• Keto Parmesan Crisps
• Sautéed Mushrooms & Onions

Storage and Reheating:

• Refrigerate leftovers for up to 3 days.
• Freeze in individual portions for up to 3 months.
• Reheat in the microwave, on the stovetop, or in the oven.

Creamy Garlic Chicken

Ingredients:

• 1 pound boneless, skinless chicken breasts (thinly sliced or pounded to about 1/4 to 1/2 inch thick)
• 2 tablespoons butter (divided)
• 8 cloves garlic (thinly sliced or minced)
• 1/2 cup chicken stock
• 1 tablespoon fresh parsley (minced, optional garnish)
• Salt and pepper, to taste

Optional:

• 1/4 cup heavy cream
• 1/2 cup half-and-half

Method:

• Pat the chicken breasts dry with a paper towel and pound to about 1/4 to 1/2-inch thin, if needed. Thinly slice the garlic.
• Season both sides of the chicken breasts with salt and pepper.
• Heat 1 tablespoon of butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown (about 3-5 minutes, depending on the thickness of your chicken).
• Flip, and cook the other side for another 3-5 minutes or until the chicken is just cooked through and no longer pink in the middle. Chicken is done when the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.
• Remove the chicken to a plate and tent with aluminum foil to keep it warm.
• Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, or until just fragrant. Be careful not to brown or burn the garlic, as this will result in a bitter taste.
• Add the chicken stock and simmer until reduced by half (about 2-3 minutes).
• Slowly add the heavy cream and simmer until thickened (about 3-5 minutes). You can substitute half-and-half for the heavy cream, but the sauce won't be as thick and creamy.
• Add the chicken back to the pan and coat with the sauce.
• Garnish with fresh, minced parsley, if desired.

Tips:

• You can substitute chicken bone broth for the chicken stock. Some stocks contain gluten, so be sure to check the labels.
• Store leftover chicken and sauce in an airtight container in the refrigerator. Consume within 3-4 days.

Creamy Garlic Chicken with a Twist

This is a simple yet comforting skillet recipe that is made with just a handful of ingredients and is ready in about 30 minutes. It's a family-friendly recipe that is also naturally low carb and gluten-free.

Ingredients:

• 1 pound boneless, skinless chicken breasts (thinly sliced or pounded to about 1/4 to 1/2 inch thick)
• 2 tablespoons butter (divided)
• 8 cloves garlic (thinly sliced or minced)
• 1/2 cup chicken stock
• 1 tablespoon fresh parsley (minced, optional garnish)
• Salt and pepper to taste

Optional ingredients to add a twist:

• 2 teaspoons xanthan gum
• Chopped celery leaves
• Cauliflower
• Fresh baby spinach leaves
• Fresh thyme and rosemary
• Shredded cheddar cheese
• Bacon

Instructions:

Pat the chicken breasts dry with a paper towel and pound to about 1/4 to 1/2-inch thin, if needed. Thinly slice the garlic.

Season both sides of the chicken breasts with salt and pepper.

Heat 1 tablespoon of butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 3-5 minutes depending on the thickness of your chicken.

Flip, and cook the other side for another 3-5 minutes or until the chicken is just cooked through and no longer pink in the middle. Chicken is done when the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.

Remove the chicken to a plate and tent with aluminum foil to keep it warm.

Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, or until just fragrant. Be careful not to brown or burn the garlic, as this will result in a bitter taste.

Add the chicken stock and simmer until reduced by half, about 2-3 minutes.

Slowly add the heavy cream and simmer until thickened, about 3-5 minutes. You can lighten up the dish by swapping out the heavy cream for half-and-half, but the sauce won't be as thick and creamy.

Add the chicken back to the pan and coat with the sauce.

Garnish with fresh, minced parsley, if desired.

Store leftover chicken and sauce in an airtight container in the refrigerator. Consume within 3-4 days.

Keto Chicken in Cream Sauce

Ingredients:

• 1 lb boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon oregano or Italian seasoning
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 oz baby Bella mushrooms
• 1/4 cup onion, minced
• 3-4 cloves garlic, minced
• 1 1/2 cups heavy cream or light cream or half & half
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons fresh herb of choice (optional)

Method:

Slice the chicken breasts in half horizontally to make them thinner. Season both sides of the chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.

Heat butter and oil in a large heavy-duty pan or cast-iron skillet over medium-high heat. Add the chicken breasts to the pan and cook for 5-6 minutes on each side. Remove the chicken from the pan and set it aside.

In the same pan, add the mushrooms and onion and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt and pepper, and saute for 1 minute or until fragrant.

Reduce the heat to low and add the heavy cream, parmesan cheese, and herbs (if using). Simmer for 1-2 minutes or until the sauce begins to thicken. Taste and add more salt if needed.

Return the chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.

Tips:

• You can use thinly pounded boneless, skinless chicken thighs instead of chicken breasts.
• You can use any type of mushrooms. Sliced white, cremini, or baby Bella mushrooms are preferred.
• You can leave out the onions if you prefer.
• Feel free to adjust the amount of garlic to your taste.
• You can use half-and-half or evaporated milk instead of heavy cream.
• Freshly grated parmesan cheese is optional but recommended. You can also use pre-grated parmesan.
• You can use any fresh herb of your choice, such as parsley, chives, rosemary, or dill. Alternatively, you can leave out the herbs altogether.

Frequently asked questions