Low-Carb Keto Bacon Mushroom Chicken in Cream Sauce with Thyme is a savory low-carb dish that is quick and easy to make and perfect for weeknight dinners. This dish is drizzled with decadent cream sauce and only has 2 grams of net carbs per serving!
This bacon mushroom chicken in cream sauce recipe makes a wonderful meal prep option. Who wants to meal prep the same, boring chicken breast week after week? I certainly do not. This is the perfect way to jazz up your standard chicken breasts and is low in carbs!
Calories: 278 Fat: 17G Net Carbs: 2G Protein: 28G
When I cook food in advance for the week I usually try to stick with chicken dishes that are paired with a cream sauce, stuffed with yummy ingredients, or includes a separate salsa type topping. This helps to keep the leftover chicken from drying out.
Cream sauces work great. I often find that when I reheat a dish with a cream sauce, it tastes better than it did the first day.
You could substitute nitrate-free bacon for turkey bacon. You would save 15 calories and 1 gram of fat per serving. One serving = 4 ounces of chicken with cream sauce and bacon. For me, this trade-off is negligible. I am often asked why I do not use turkey bacon. This is why!
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Looking for a breakfast option? Try my Low Carb Keto Bacon, Egg, and Spinach Breakfast Casserole.
3 grams of net carbs per serving
You may also like my Keto Chicken with Sundried Tomatoes and Mushrooms!
6 net carbs per serving
Check out Keto Tuscan Garlic Chicken Thighs!
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Low-Carb Bacon Mushroom Chicken in Cream Sauce with Thyme
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Ingredients
- 16 oz chicken breasts (4 breasts)
- 1 tablespoon olive oil
- ¾ cup unsweetened almond milk
- 8 oz mushrooms
- ¼ cup heavy whipping cream
- 4 garlic cloves chopped
- 6 slices Uncured Bacon cooked and crumbled
- 1 tablespoon flour optional or could also use keto-friendly flour
- 1 teaspoon butter
- 1 tablespoon fresh thyme
- Italian Seasoning to taste
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
Instructions
- Heat a large skillet on medium-high heat.
- Season the chicken breasts with the seasonings.
- Add one tablespoon of the oil to a skillet over medium-high heat.
- Pan sear each side of the chicken for 3-4 minutes until brown.
- Set the chicken aside on a plate.
- Add the mushrooms and garlic to the skillet and saute until soft.
- Add the butter to a saucepan. Stir and allow it to melt. When melted add the flour and stir until fully combined.
- Add the almond milk and heavy cream and stir.
- Add the cream sauce to the skillet with the bacon and thyme. Salt and pepper to taste.
- Bring to a simmer until the sauce starts to thicken.
- Add the chicken back to the skillet and heat for another minute.
- Allow to cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Emma @ Supper in the Suburbs says
Recipe looks delicious. I've really fallen off the meal prep bandwagon but with recipes like this I could totally get inspired again 🙂 thanks for sharing!
Patty says
Looks so tempting, and thyme must give your recipe such a tasty flavor! http://www.pattysaveurs.com/en/
Nikki says
Chicken, Mushrooms and Bacon, sounds like perfection to me!
Emily says
This is my kinda dinner, I love all the flavours here, bacon and thyme yum!
Cricket Plunkett says
This dinner looks so comforting, perfect for a cold rainy night!
Teri says
Lovin this recipe, girl! Can't wait to try this. The addition of thyme is perfect.
Nayna Kanabar says
This looks like a tasty recipe that you cook precook and heat up.I love the addition of herbs in dishes.,
Christina | Christina's Cucina says
LOMG, YUM! Love all the flavors in this dish! You got all my favorites, bacon, mushrooms and cream sauce! 🙂 Looks FAB!
Dannii says
Now this is just a big plate of comfort food. Bacon and mushrooms go so well together. I would love to eat this with some pasta.
Jagruti says
I love thyme, it adds such a wonderful flavours and woody aroma. Nice recipe.
Tina says
I'm always looking for ways to jazz up chicken breast, so thanks for sharing this recipe!
Jenna F. Kloe says
I miserably missed it.
Liz says
The cream sauce, mushrooms and bacon make this an unforgettable entree!!!
Pam Greer says
That cream sauce sounds amazing! And I'm with you, real bacon all the way!
Pam Greer says
Real bacon always!! That cream sauce is a great idea!
jisha says
such a lovely recipe carb with chicken great gonna try this to my husband
staysnatched says
Please let me know what you think!
Ruth says
What is the carb count per serving?
staysnatched says
Hi there! It’s posted at the very top of the page.
Tina says
Sorry to be so blunt, but this recipe was a bust for me. Hubby and I both disliked it. The chicken needs way longer to cook and the sauce never thickened up, it just remained runny. I followed the instructions exactly.
staysnatched says
Did you use a cast iron skillet? When sauce doesn't thicken up to your liking, additional flour is needed. I typically start with an additional teaspoon and continue to gauge if I need more as the sauce thickens.
Jami says
Recipes look great! Thank you so much for posting these. I'm always looking for tasty meals. BTW.. I'm a KC girl too!!
staysnatched says
Thank you! So awesome you're in KC, too!
Charlotte says
This looks amazing! All my fave food things on one plate! I’m totally new to food prep... how long do you think it would keep for?
staysnatched says
A few days covered in Tupperware.
Jillian says
Looks yummy! Nitrate free bacon is lower in calories than turkey bacon?! I'll stick with real bacon. ???????? I look forward to trying this recipe asap!
K Flanagan says
I have a tree but allergy in my house. Can I just use regular 2% milk in place of the almond milk?
staysnatched says
You can use any milk.
Stephanie says
The thyme was overpowering but not horrible. My family gave it a thumbs up with agreement that we would all prefer much less thyme.
Jessy s says
Love the blog! Nice and colourful!Yes more posts are good!
Nithya says
For an amateur cook like me, the step-by-step recipe will come in handy. The combination of butter, thyme and mushrooms sounds divine. But is twenty minutes enough to properly cook chicken breasts? The recipe also calls for keto-friendly flour. Can you give me a few suggestions for the same, Brandi?
staysnatched says
You should always cook chicken until it reaches an internal temperature of 165 degrees, however long that takes. Use a meat thermometer.
Amanda G. says
Delicious, Brandi. I was craving something creamy with mushrooms and this did the trick. I served it over brown rice and it was very filling!
staysnatched says
That sounds so good.