One Skillet Keto Chicken with Bacon Mushroom Gravy

February 04, 2020 Post a Comment

A simple but tasty, one skillet keto chicken with bacon mushroom gravy dish that is gluten free, grain free and also has a Paleo version.

1 ½ lb chicken thighs or breasts skinless boneless (about 4 to 5 pieces)
2 slices uncooked bacon chopped
1 ½ cup sliced white mushrooms
1 tbsp avocado oil or olive oil
½ tsp sea salt divided
⅛ tsp black pepper
1 tbsp butter
2 garlic cloves minced
1 tsp dried thyme leaves
⅓ cup chicken broth
Thickener: 3 ounces cream cheese, softened For keto version, or for *paleo version use- 2 tsp arrowroot powder + 1 tbsp butter (mashed together with a fork

Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. In a large skillet over medium-high heat sear chicken in the 1 tbsp oil for 5 to 7 minutes on each side until browned.
Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.
Add 1 tbsp butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
Add chicken broth, dried thyme & ¼ tsp salt to the pan and stir.
Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.