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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


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.



  • 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



  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.