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Low Carb Creamy Baked Chicken with Mushrooms and Artichokes

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Just because you are eating low carb doesn’t mean you can’t eat well. Low carb creamy baked chicken with mushrooms and artichokes is just the meal to remind you. Moist chicken with a creamy sauce makes any mushroom or artichoke tastes phenomenal.

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With a fancy title like low carb creamy baked chicken with mushrooms and artichokes, you would think there are a ton of steps in this recipe. There are a few steps but not as many as you think. I promise you it will be worth it.

Preheat your oven to 375 degrees. Spray a 9×13 baking dish with non stick cooking spray. Slice your chicken in half horizontally then pound to 1/2 inch thickness. Place plastic wrap or wax paper over chicken before pounding. Kids like to help out with this part. Roll your pounded chicken pieces and place in the baking dish.

Mix your seasonings together then set aside 1 tsp of it. Sprinkle the remainder over the chicken hanging out in the baking dish. Arrange artichokes around the chicken. Admire your masterpiece.

In a large skillet, melt butter. Add mushrooms and the set aside seasoning. Cook, stirring constantly, until the mushrooms are tender. Mix together xanthum gum and chicken stock. Pour over mushrooms and bring to a boil. Add cream and keep stirring until sauce is thickened.

Pour all that creamy sauce and mushrooms over the chicken and artichokes. Bake in oven for 30 to 40 minutes. Check internal temperature of chicken to be sure it’s over 165 degrees. We don’t want our people to get sick after eating fancy food.

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Low Carb Creamy Baked Chicken with Mushrooms and Artichokes

  • Author: Jamerrill Stewart
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Category: Chicken
  • Method: Oven
  • Cuisine: Dinner

Description

Low carb creamy baked chicken with mushrooms and artichokes is the meal to remind you that the low carb doesn’t have to mean tasteless.

 


Ingredients

  • 3 lbs large boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons dried thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (14 ounce) can quartered artichokes in water, drained
  • 1 tablespoon butter
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 teaspoon xanthan gum
  • ¾ cup chicken stock
  • ½ cup heavy cream

Instructions

 

  1. Preheat oven to 375 degrees. Spritz a 9×13 inch baking dish with non-stick cooking spray.

  2. Slice chicken in half through the thickness of the breast horizontally and pound it to ½ inch thickness. (Avoid mess by placing chicken between sheets of plastic wrap or waxed paper when pounding.) Roll chicken and place in prepared baking dish.

  3. Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.

  4. Arrange artichokes around chicken.

  5. In a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender.

  6. Mix together xanthan gum and chicken stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes. Pour over chicken and artichokes.

  7. Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.

Serve low carb creamy baked chicken with mushrooms and artichokes with homemade cauliflower rice. You want something for all that creamy goodness. Your family will sit around the table fat and happy. That makes any mama’s heart happy.

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