keto recipes

Keto Chicken with Bacon Mushroom Gravy


1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)

2 slices uncooked bacon, chopped,

1 ½ cup sliced white mushrooms

1 tablespoon avocado oil or olive oil

½ teaspoon sea salt, divided

⅛ teaspoon black pepper

1 tablespoon butter

2 garlic cloves, minced

1 teaspoon dried thyme leaves

⅓ cup chicken broth

Thickener: 3 ounces cream cheese (softened) for keto version, or for *paleo version use- 2 teaspoon arrowroot powder + 1 tablespoon butter (mashed together with a fork)


Sprinkle chicken with ¼ teaspoon of the salt and ⅛ teaspoon pepper. In a large skillet over medium-high heat, add the 1 tablespoon oil and sear chicken for 5 to 7 minutes on each side until browned.

Remove chicken from skillet and place on a plate and set aside (will return to the pan later).

In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.

Add 1 tablespoon butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.

Add chicken broth, dried thyme & ¼ teaspoon salt to the pan and stir.

Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.

Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.

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