Keto Herb-Crusted Chicken with Mushroom Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken breasts coated in aromatic herbs and baked until golden, served atop a velvety mushroom cream sauce made with full-fat cream and fresh herbs for a low-carb, high-protein meal. This american-inspired chicken (keto, low carb) ready in about 35 minutes pairs chicken breasts, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 440 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat the 4 chicken breasts (24 oz total) dry with paper towels. In a small bowl, combine 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Brush each chicken breast with 1 tbsp olive oil, then evenly sprinkle the herb mixture over both sides until fully coated.
  2. Step 2: Place the chicken breasts in a single layer in a greased baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are golden brown.
  3. Step 3: While chicken bakes, melt 2 tbsp butter in a medium skillet over medium heat. Add 8 oz sliced mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown.
  4. Step 4: Stir in 1/2 cup heavy cream and 1 tbsp lemon juice, then simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Remove chicken from oven and let rest for 5 minutes. Slice chicken and serve topped with the mushroom cream sauce, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Keto Herb-Crusted Chicken with Mushroom Cream Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Herb-Crusted Chicken with Mushroom Cream Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Keto Herb-Crusted Chicken with Mushroom Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Herb-Crusted Chicken with Mushroom Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Herb-Crusted Chicken with Mushroom Cream Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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