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
Preheat oven to 375 degrees. Spritz a 9×13 inch baking dish with non-stick cooking spray.
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.
Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.
Arrange artichokes around chicken.
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.
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.
Bake for 30 to 40 minutes (depending on the thickness of the chicken breast) or until an instant thermometer reads 165 degrees.