Creamy Garlic Mushroom Chicken Skillet

Cook chicken and mushrooms in a creamy garlic sauce. Includes a one-pan method, ingredient substitutions and serving suggestions.

Cooked chicken breast served over zucchini noodles

Ingredients for This Quick Low Carb Healthy Recipe

Serves 4 as a main dish. Total net carbs per serving: ~6g.

For the chicken:

1.5 lbs (680g) boneless, skinless chicken breasts (about 2 large)
½ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional, for color)
2 tbsp olive oil or avocado oil (high smoke point)

For the creamy mushroom garlic sauce:

2 tbsp unsalted butter (or ghee for paleo)
8 oz (225g) cremini mushrooms, sliced (or button mushrooms)
4 cloves garlic, thinly sliced (not minced — slices won’t burn as easily)
1 cup (240ml) low-sodium chicken broth
½ cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
½ cup (50g) freshly grated Parmesan cheese (avoid pre-shredded — it has anti-caking agents)
1 tbsp fresh lemon juice (cuts richness)
2 tbsp fresh parsley, chopped (plus more for garnish)
Pinch of red pepper flakes (optional)

Step-by-Step Instructions (20 Minutes)

This quick low carb healthy recipe moves fast. Have all ingredients measured before you turn on the heat.

Step 1: Prep the Chicken (3 minutes)

Pat chicken breasts completely dry with paper towels. Moisture prevents browning. Season both sides of chicken breasts with salt, pepper, garlic powder, and paprika.

Step 2: Sear the Chicken (6 minutes)

Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cutlets in a single layer. Do not crowd the pan — work in batches if needed. Cook for 3 minutes per side until deep golden brown and cooked through (internal temp 165°F/74°C). Remove chicken to a plate and loosely cover with foil. Do not wash the pan. The browned bits on the bottom are flavor gold.

Step 3: Sauté Mushrooms and Garlic (4 minutes)

Reduce heat to medium. Add butter to the same pan. Once melted, add sliced mushrooms in a single layer. Let them sit undisturbed for 2 minutes to develop a brown crust. Then stir and cook for 1 more minute. Add sliced garlic and cook for 30 seconds until fragrant — garlic burns quickly, so keep moving.

Step 4: Make the Creamy Sauce (4 minutes)

Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze (those browned bits will dissolve into the sauce). Bring to a simmer and let reduce by half — about 2 minutes. Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Whisk gently until the cheese melts and the sauce thickens, about 1 minute. The sauce should coat the back of a spoon.

Step 5: Combine and Finish (3 minutes)

Return the chicken and any accumulated juices to the pan. Spoon sauce over the top. Add lemon juice and chopped parsley. Simmer for 1-2 minutes to warm the chicken through. Taste and adjust salt, pepper, or lemon. Sprinkle with red pepper flakes and extra parsley before serving.

That’s it. In 20 minutes, you’ve created a quick low carb healthy recipe that tastes like it simmered for an hour.

Ingredient choices and recipe notes

Ingredient brands, substitutions and portion sizes change the nutrient totals. We have not verified a reproducible nutrition calculation for this recipe; earlier calorie, carbohydrate and other per-serving nutrition claims have been omitted. Preparation and cooking times are estimates, so allow for all listed steps, preheating, cooling or chilling.

Check the actual labels for allergens and added ingredients, particularly when using sauces, sweeteners or dairy alternatives. Substitutions can change the texture and cooking process as well as the nutrient content. A dietary label does not certify a recipe for a medical condition.

Check poultry reaches 165°F (74°C) with a food thermometer: FoodSafety.gov temperature chart.