This is a favorite around our household. Chicken with vegetables in a creamy mushroom cheddar sauce. It is rich, flavorful comfort food at its KETO-friendly finest.
This a simple and versatile dish, loaded with vegetables, that can be served as a meal unto itself, over riced cauliflower, or, as in this example, over a slice of Keto bread (like gravy). You can also add and subtract many of the ingredients based on what in your fridge needs to be used up.
- 4 Boneless Skinless chicken thighs (or breasts)
- Bacon (2 slices thick-cut and diced)
- Celery (2 stalks diced)
- Cabbage (1/4 head chopped)
- Baby Spinach (a big handful)
- Artichoke hearts (6-8 quarters chopped)
- Butter (1/2 stick)
- Heavy Cream (1/3 cup)
- Sliced Baby Bella Mushrooms (8oz. package)
- Crumbled Feta (1/2 cup)
- Finely Shredded Cheddar (a large handful)
- Kalamata Olives (10-12 sliced)
- Salt & Pepper (to taste)
In a large skillet over med-high heat add diced bacon. Let cook for 2-3 minutes stirring occasionally. Add celery and cabbage. Add 2Tbsp butter and 3/4 package of mushrooms (retain the rest for the sauce). Stir well. Place 4 chicken thighs evenly around the pan. Cover and let cook for four or five minutes.
While that is happening, in a separate saucepan, over Medium Heat, melt the rest of the butter, then add mushrooms. Cook for two minutes then add cream and whisk or stir occasionally. Once the cream begins to bubble slightly, add a large handful of finely shredded cheddar cheese and half of the feta. Add salt and pepper. Stir until well mixed and melted. You want this to be thick and creamy, but still liquid. If it is too thick, add another splash of cream. Reduce heat and let simmer, stirring occasionally.
In the skillet, uncover and stir well. Flip over the chicken. Add feta, olives, and artichoke hearts. Add baby spinach and salt. Cover until the spinach wilts. Remove cover, stir again and let it saute’ until most of the water (from the vegetables) boils off.
Pour sauce into the skillet and let it simmer. Chicken should be tender enough to break into chunks with your spatula. Taste it, add more salt and pepper if necessary.
Serve over Keto bread, riced-Broccoli or cauliflower, or in a bowl all on its own. Garnish with cheese crisps and enjoy!
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