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3.76 from 135 votes

Keto Creamy Chicken and Mushroom Casserole

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 400kcal
Author Naomi Sherman


  • 1 pound chicken tenderloin
  • ½ pound mushrooms thickly sliced
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 2 cloves garlic crushed
  • ¼ cup fresh parsley chopped
  • 2 tablespoon fresh thyme leaves
  • salt and pepper
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup sour cream


  • Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.
  • Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
  • Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
  • Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
  • Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
  • Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.
  • Store, covered, in the refrigerator for up to 5 days.


Net Carbs 4g
This recipe was first published in March 2019 and updated with video in march 2020.


Serving: 1serving | Calories: 400kcal | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 242mg | Potassium: 693mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 13.6mg | Calcium: 44mg | Iron: 1.6mg