Lunch

Chicken & Mushroom Cream Pan

Tender chicken breast with golden mushrooms in a silky garlic cream sauce — a low-carb crowd-pleaser.

KetoGluten Free
366
kcal
30g
Protein
2g
Carbs
26g
Fat
£1.14
Per Serving
⏱ Prep: 5 min 🍳 Cook: 18 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 breasts 288.8 kcal
Mushrooms 250g 18.8 kcal
Double Cream 150ml 336.8 kcal
Garlic 2-3 cloves 3.9 kcal
Unsalted Butter 20g 74.4 kcal
Spinach (baby) 80g 9.2 kcal
👨‍🍳 Method
  1. 1Butterfly or flatten chicken breasts. Season generously.
  2. 2Melt butter in a wide pan over medium-high heat. Fry chicken 5-6 minutes each side until golden and cooked through. Remove and rest.
  3. 3In the same pan, fry sliced mushrooms 4 minutes until golden.
  4. 4Add garlic; cook 1 minute.
  5. 5Pour in double cream and spinach. Simmer 3-4 minutes until cream has reduced by one third and spinach is wilted.
  6. 6Slice chicken and return to sauce. Coat well and serve.

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