Our keto chicken with rosemary mushroom gravy is absolutely delicious!
Want to try something a little different for dinner? Check out this fantastic keto chicken with rosemary mushroom gravy recipe! You'll never settle for a bland chicken recipe ever again. This dish is bursting with flavor and has that comfort food vibe that so many of us are looking for. You'll definitely want to jot this one down. It's worth trying for yourself ASAP!
The tender chicken is delicious all on its very own, but drizzle it with this amazing rosemary mushroom gravy, and you have a meal that's fit for a king! Before you order up your favorite chicken dish from a restaurant, consider making this incredible meal for yourself. Not only will you save a few bucks, but you'll know that all the ingredients are keto-friendly with no unnecessary additives.
You may be surprised to learn that this recipe calls for coconut milk as part of the base for the gravy. The creamy smoothness of coconut milk has a hint of sweetness that really makes the flavor pop. The sauce also includes chicken broth and mushrooms to give it more complexity and texture. You won't be disappointed by this creamy, delicious gravy that really takes this meal to the next level.
This recipe is more than just a tasty option. It's fast and simple to throw together. You'll only need a few key ingredients and about 30 minutes before you're serving this up to your family and friends. You can easily serve it up for lunch, dinner or even a special occasion.
No matter the reason you choose this amazing low-carb dish, you are sure to fall in love with it! Serve it up this week and see if it makes your list of favorites. We dare say that it absolutely will!
| Servings: |
- 3 tablespoons olive oil (divided)
- 1 1/2 pounds chicken thighs and drumsticks
- 1 small yellow onion (diced)
- 3 cloves minced garlic
- 1 1/2 tablespoon freshed chopped rosemary
- 8 ounces sliced mushrooms
- 1/2 cup chicken broth
- 1/3 cup canned coconut milk
- Satl and pepper
- Preheat the oven to 350°F.
- Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
- Season the chicken with salt and pepper then add to the skillet.
- Cook the chicken for 2 to 3 minutes on each side until browned then transfer to the oven.
- Let the chicken cook until the internal temperature reaches 165°F then remove to a plate and keep warm.
- Reheat the skillet with the remaining oil then add the onion, garlic, and rosemary.
- Cook for 4 minutes, stirring often, then stir in the mushrooms and cook until browned, about 5 minutes more.
- Stir in the chicken broth and coconut milk, scraping up any browned bits, then bring to boil.
- Reduce heat and simmer for 5 minutes to thicken the sauce then season with salt and pepper.
- Pour the sauce into a blender and blend smooth then drizzle over the chicken to serve.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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