Creamy Parmesan & Garlic Mushroom Chicken

6 Servings


2 pounds –boneless,

skinless chicken (cut into 

cubes or strips)  

2 Tablespoons– Olive oil

8 ounces– Sliced


1⁄4 cup– butter  

2– cloves of garlic

**or** 1 tablespoon

minced garlic 

1 tablespoon– almond flour

1⁄2 cup–chicken broth

1 cup–heavy cream  

1⁄2 cup–grated parmesan 

1⁄2 teaspoon– garlic powder 

1⁄4 teaspoon– black pepper 

1⁄2 teaspoon– salt

1 cup– Chopped spinach  


  1. Pour the olive oil into a pan, add chicken and season to taste. Cook over medium heat.  
  2. Once the chicken has cooked, put it aside.  
  3. Immediately add the mushrooms and cook until tender, then set aside.  
  4. Add butter to pan until melted. Stir occasionally to avoid burning.  
  5. Add garlic and cook until fragrant. (try not to burn it like I did).  
  6. Whisk in flour. Mix well.  
  7. While whisking add the following: chicken broth, heavy cream, salt, pepper and parmesan. Mix  well until incorporated.  
  8. Let it simmer and thicken. About 2 minutes.  
  9. Now add the spinach. Once the spinach wilts you can add the chicken and mushrooms back in.  
  10. Give it a good stir. Make sure all your chicken is covered in this delicious sauce!   

Tips / Suggestions

  • In place of almond flour, you can use 4 ounces of cream cheese to help thicken the sauce. (remember to update your nutritional information / macros).
  • Can be served with roasted veggies and Cauliflower rice. Best when served warm
  • My husband enjoys this over zoodles! 


Keto With Lee

Creamy Parmesan & Garlic Mushroom Chicken