I saw a recipe video last week online for Chicken Lombardy that looked absolutely amazing. Although it wasn’t keto friendly, I knew with a couple of tweaks it could be a fabulous keto dish. I’m actually surprised that it got my attention because I hate mushrooms. In fact, when I was a little girl I remember crying one time when my mom was cooking mushrooms because I thought she was cooking ears. Lol! Even though I don’t like actual mushrooms, I do like mushroom flavored gravy and mushroom flavored sauce. However, you can bet your bottom dollar I will pick out every stinking mushroom before taking one bite. (I might be a tad bit picky.) Everyone in my family feels the same about mushrooms so you can imagine their surprise when I came home from the grocery store with them. Surprisingly, at dinner, my hubby and son loved the mushrooms in this dish. My oldest daughter and I still picked ours out, but it didn’t take away from how delish it made the chicken. It’s definitely one of our favorite keto/low carb meals so far. I served the Keto/Low Carb Chicken Lombardy with a garden salad for a simple dinner.
- 2 lbs boneless skinless chicken breasts thin cut (could also use tenderloins)
- 1/2 small onion
- 2 garlic cloves minced
- 8 oz sliced mushrooms
- 2 tablespoons butter + 2 tablespoons butter divided
- 1 1/2 cup chicken broth
- 1/4 cup heavy whipping cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp xanthan gum
- 1 1/2 cup mozzarella cheese grated
- 1/2 cup parmesan grated
- 1 tsp Italian seasoning
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Preheat oven to 450 degrees.
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Grease a 9X13 casserole dish.
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In a large cast iron skillet, melt 2 tablespoons of butter and saute the mushrooms, garlic, and onions on medium-high heat for approx 10 minutes until onions are translucent and mushrooms are very tender.
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Remove from skillet and set aside.
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Melt 3 tablespoons of butter in the same cast iron skillet and sear chicken breasts or tenderloins 3-4 minutes on each side so that they are nicely browned.
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As each piece is browned, remove from skillet and place in the casserole dish leaving all of the drippings in the skillet.
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Once all the chicken has been browned, add mushroom mixture back to skillet along with chicken broth, heavy whipping cream, and salt/pepper.
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Cook on medium-high heat scraping the bottom of the skillet while stirring continously for 5 minutes.
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Turn off the stove. Sprinkle 1/2 tsp xanthan gum on top and allow the sauce to thicken. It will take 5-10 minutes for the sauce to thicken.
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Once it has thickened spoon over chicken in the casserole dish.
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Sprinkle parmesan cheese over chicken first, then top with mozzarella.
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Top with 1 tsp Italian seasoning.
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Bake in a 450 oven for 12-14 minutes.
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To brown mozzarella, move casserole dish to top rack and turn oven to broil for 1-2 minutes.
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Serve!
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What does the Xanthan gum do????
It thickens the sauce.
We made this tonight and it was one of the best things we’ve ever eaten, keto or not! Thank you!
Awesome! So glad you loved it. Thanks for taking the time to comment.
This sounds so yummy! Could I make it without the xanthan gum? I’m new to the keto lifestyle. Are there any other keto friendly substitutes I could use to thicken the sauce?
I’ve only used Xanthan Gum.
Made this for supper tonight and it was delicious! Happy to have some leftovers for the next couple of days since I’m the only mushroom eater in my family. Thanks for a great recipe!
Awesome! Glad you enjoyed it!
I made this tonight and the entire family loved it!! I am the only one in family who likes mushrooms so I used large portabella slices. It allowed family to pick it out. Wonderful recipe that I’m sharing with several friends. Thank you.
Awesome! I’m so glad you all loved it.