Low-Carb Bacon Mushroom Chicken in Cream Sauce with Thyme
Low-Carb Bacon Mushroom Chicken in Cream Sauce with Thyme is a savory low-carb dish drenched in cream sauce with crunchy bacon that is quick and easy to make and perfect for weeknight dinners.
chicken breasts (4 breasts)
unsweetened almond milk
heavy whipping cream
cooked and crumbled
optional or could also use keto-friendly flour
Italian Seasoning to taste
McCormick's Grill Mates Montreal Chicken Seasoning to taste
salt and pepper to taste
Heat a large skillet on medium-high heat.
Season the chicken breasts with the seasonings.
Add one tablespoon of the oil to a skillet over medium-high heat.
Pan sear each side of the chicken for 3-4 minutes until brown.
Set the chicken aside on a plate.
Add the mushrooms and garlic to the skillet and saute until soft.
Add the butter to a saucepan. Stir and allow it to melt. When melted add the flour and stir until fully combined.
Add the almond milk and heavy cream and stir.
Add the cream sauce to the skillet with the bacon and thyme. Salt and pepper to taste.
Bring to a simmer until the sauce starts to thicken.
Add the chicken back to the skillet and heat for another minute.
Allow to cool before serving.
If the sauce does not thicken to your liking add additional flour or xanthan gum.