Ingredients (Serves 4):

For the Chicken:

  • 4 boneless, skinless chicken breasts (about 1 ½ lbs total)
  • 1 tbsp olive oil or avocado oil
  • Salt and pepper, to taste
  • ½ tsp garlic powder
  • ½ tsp paprika

For the Smothering Topping:

  • 4-6 slices of bacon (sugar-free for keto), chopped
  • 1 medium onion, thinly sliced
  • 8 oz mushrooms, sliced (baby bella or white mushrooms)
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • ½ cup heavy cream
  • ½ cup chicken broth (low sodium)
  • ½ cup shredded cheddar cheese (optional, for extra richness)
  • ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
  • ¼ tsp ground black pepper
  • Fresh parsley or chives, for garnish (optional)

Instructions:

1. Prepare the Chicken:

  • Season the chicken breasts on both sides with salt, pepper, garlic powder, and paprika. Set aside.

2. Cook the Bacon:

  • Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally.
  • Once crispy, remove the bacon with a slotted spoon and set it aside on a paper towel to drain. Leave the bacon grease in the skillet.

3. Cook the Chicken:

  • In the same skillet with the bacon grease, add 1 tbsp olive oil (if needed) and heat over medium-high heat.
  • Add the seasoned chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
  • Remove the chicken from the skillet and set aside.

4. Sauté the Onions and Mushrooms:

  • In the same skillet, reduce the heat to medium and add the sliced onions. Sauté for about 3-4 minutes until they start to soften.
  • Add the sliced mushrooms and garlic to the onions. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and the onions are fully caramelized.

5. Make the Creamy Sauce:

  • Add 1 tbsp of butter to the skillet and stir to melt. Pour in the chicken broth and heavy cream, stirring to combine.
  • Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly. Stir in the dried thyme, black pepper, and ½ of the cooked bacon. (If using cheddar cheese, stir it in at this point to make the sauce even creamier.)

6. Smother the Chicken:

  • Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon the mushroom, onion, and sauce mixture over the chicken to fully smother it.
  • Let everything simmer together for another 3-5 minutes, allowing the chicken to absorb the flavors and the sauce to thicken further.

7. Garnish and Serve:

  • Top with the remaining crispy bacon and garnish with fresh parsley or chives if desired.
  • Serve hot with your favorite keto sides like cauliflower mash, roasted veggies, or a simple salad.

Nutritional Information (Per Serving):

  • Calories: ~450 kcal
  • Carbohydrates: ~5g net carbs
  • Protein: ~36g
  • Fat: ~30g
  • Fiber: ~1g
  • Sugar: ~2g

Keto-Friendly Tips:

  • Bacon: Make sure to use sugar-free bacon to keep it keto.
  • Heavy Cream: This adds richness to the sauce while keeping carbs low. You can substitute it with coconut cream for a dairy-free option.
  • Mushrooms and Onions: These vegetables are naturally low in carbs but provide a lot of flavor, texture, and nutrients to the dish.

This Keto Chicken Smothered with Mushrooms, Onions, and Bacon is a hearty, comforting dish that combines savory ingredients with creamy textures. It’s a great way to enjoy a filling, satisfying keto dinner without overloading on carbs.