Creamy Keto Chicken Mushroom Skillet
A rich, one-pan creamy dish with juicy vegan “chicken,” sautéed mushrooms, and dairy-free sauce that tastes criminally indulgent but keeps it keto.
Ingredients
- 1 cup vegan chicken pieces
- 1 cup mushrooms sliced
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ cup unsweetened coconut cream
- ½ tsp onion powder
- ½ tsp thyme
- Salt and pepper to taste
- 1 tbsp nutritional yeast for cheesiness, obviously
- 1 tbsp chopped parsley for garnish
Instructions
- Heat olive oil in skillet over medium heat.
- Sauté garlic for 30 seconds—don’t burn it, girl.
- Add vegan chicken; brown for 5 minutes.
- Throw in mushrooms and cook for another 5 minutes.
- Pour in coconut cream, stir until thick and dreamy.
- Add onion powder, thyme, salt, and pepper.
- Sprinkle in nutritional yeast for that cheesy vibe.
- Let it simmer for 3 minutes until bubbly.
- Garnish with parsley and serve hot.
- Eat, moan dramatically, repeat.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 16g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin D: 20%
- Calcium: 8%
- Vitamin B6: 12%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add crushed red pepper for sass and spice.
- Sub coconut cream with cashew cream for variety.
- Don’t skip the yeast—it brings that cheesy hug.
- Serve with zucchini noodles or cauliflower mash.
- Wine pairs well. Obviously.