The Best Parmesan Keto Chicken With Spinach And Mushroom
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Parmesan Keto Chicken With Spinach And Mushroom
- For the Chicken:
- 1.5 lb chicken (cut into 1-inch chunks)
- 1 tsp salt
- 3/4 tsp pepper
- 2.5 tbsp avocado oil
- For the Sauce:
- 8 oz mushrooms (sliced)
- 1 shallot (chopped)
- 8 oz spinach
- 2 tsp garlic (minced)
- 1/4 cup non-alcoholic white wine
- 1.5 cups heavy cream
- 3/4 cup freshly grated parmesan
- 1 tsp fresh thyme leaves
- 1/2 tsp Dijon mustard
Instructions
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1Coat the Meat: Evenly toss the 1.5 lb of chicken pieces cut into 1-inch chunks with the 1 tsp of salt and 3/4 tsp of pepper until seasoned thoroughly.
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2Sear the Protein: Warm the 2.5 tbsp of avocado oil in a heavy skillet over medium-high heat, then cook the seasoned meat pieces until they develop a beautiful golden-brown color on all sides.
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3Cook the Vegetables: Transfer the seared poultry out of the pan, and immediately drop in the chopped shallot along with the 8 oz of sliced mushrooms, sautéing them until beautifully soft and tender.
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4Wilt the Greens: Toss the 2 tsp of minced garlic and 8 oz of spinach directly into the skillet, cooking them briefly just until the leaves have completely wilted down.
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5Build the Cream Sauce: Pour in the 1/4 cup of non-alcoholic white wine, 1.5 cups of heavy cream, 3/4 cup of freshly grated parmesan, 1 tsp of fresh thyme leaves, and 1/2 tsp of Dijon mustard, stirring continuously and letting the mixture simmer until beautifully thickened.
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6Combine and Finish: Slide the cooked golden chicken pieces back into the bubbling skillet, tossing well to coat with the cream mixture, and cook for a few additional minutes until everything is thoroughly heated through.
Frequently Asked Questions
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