Sautéed Garlic Butter Chicken with Zucchini and Mushrooms

Tender chicken breast slices seared in garlic butter and paired with crisp zucchini and earthy mushrooms in a rich, creamy sauce.

Cuisine: Keto

Category: Keto

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

• 12 oz chicken breast
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic
• 1 medium zucchini
• 8 oz white mushrooms
• 1/2 cup heavy cream
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken breasts dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add chicken breasts and cook undisturbed for 5 minutes until golden brown, then flip and cook another 5 minutes until internal temperature reaches 165°F.
3. Step 3: Remove chicken and set aside. Add remaining 1 tbsp olive oil and 3 tbsp butter to the skillet, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add sliced mushrooms and zucchini (1/2-inch thick) to the skillet, season with salt and pepper, and cook for 6 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
5. Step 5: Pour in 1/2 cup heavy cream, bring to a gentle simmer, and cook for 3 minutes until sauce thickens slightly. Return chicken to the skillet, coating it in sauce, and cook for 2 more minutes.
6. Step 6: Stir in 2 tbsp chopped fresh parsley, then transfer to plates and serve immediately.