Keto Chicken Lombardy (Creamy, Low-Carb & Family-Friendly Dinner)

On nights when you want something comforting but don’t have the energy for anything complicated, this Chicken Lombardy recipe is a good one to have in your back pocket. It’s creamy, low-carb, and made to keep the chicken tender and juicy.

Update Note:

I’ve made a small update to the cooking method to help ensure extra tender chicken, especially with today’s leaner cuts. The ingredients and flavor you love are unchanged.

I saw a recipe video online for Chicken Lombardy that looked amazing. Although it wasn’t keto-friendly, I knew it could be a fabulous keto dish with a couple of tweaks. Even though I’m not too fond of actual mushrooms, I do like mushroom-flavored gravy and mushroom-flavored sauces. 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.)

Chicken Lombardy is sometimes called creamy chicken Lombardy or baked chicken Lombardy and is known for its rich mushroom-cream sauce and melted cheese topping. However you name it, this version is a low-carb, keto-friendly chicken dinner that feels comforting and doable for busy weeknights.

For more easy low-carb chicken dinners, browse my full collection of chicken recipes.

Ingredients:

• Chicken breasts – Use thinly cut, boneless, skinless chicken breasts so they cook quickly and don’t dry out.
• Heavy whipping cream – This is what makes the sauce creamy and comforting without adding carbs.
• Chicken broth – Chicken broth gives the sauce that savory, cozy flavor and keeps everything from feeling heavy.
• Xanthan gum – This is just to help the sauce thicken; you can leave it out if you want it a little thinner.
• Grated Cheeses –I always grate my own cheese because it melts better and makes the sauce smoother.
• Mushrooms – The mushrooms add a lot of flavor to the sauce, even if you’re the type who picks them out like I am.
• Butter – Butter adds richness and helps everything cook up just right.
• Seasonings, Onion, & Garlic –These are simple, but they’re what make this dish actually taste good.

How to make this KETO CHICKEN LOMBARDY RECIPE

Step 1: Melt two tablespoons of butter in a large nonstick or cast-iron skillet. Sauté the mushrooms, garlic, and onions over medium-high heat for about 10 minutes. The onions should be translucent, and the mushrooms tender. Remove the veggies from the skillet and set them aside.

Step 2: Melt butter in the same cast-iron skillet. Sear the chicken breasts for 2–3 minutes per side, just until lightly golden. Do not cook the chicken through. It will finish cooking in the oven.

Step 3: After removing the chicken, return the mushroom mixture to the cast-iron skillet. Add the chicken broth, heavy whipping cream, and salt and pepper. Cook on medium-high heat for about 5 minutes, stirring continuously. 

Step 4: Turn the burner off and sprinkle the xanthan gum on top (optional). Allow the sauce to thicken. This should only take five to 10 minutes. It will still be a little bit broth-y. 

Step 5: Once it has reached the desired thickness, spoon the sauce over the chicken in the casserole dish. 

Step 6: Sprinkle the parmesan cheese over the chicken, then the mozzarella. Top with Italian seasoning.

Cover loosely with foil and bake at 400°F for 10 minutes. Remove the foil and continue baking for 8–10 minutes, or until the cheese is melted and bubbly and the chicken reaches 165°F. For a more golden top, move the dish to the top rack and broil for 1–2 minutes, watching closely.

 Tip: For tender chicken, avoid over-searing it in the skillet. It should be lightly browned but not cooked through before baking.

FAQ’S

How do I know which chicken to buy?

When making this keto Chicken Lombardy recipe, you will want thinly sliced chicken breasts. They will need to be lightly browned in the skillet and then finished gently in the oven. Thicker pieces will take longer to bake. If you can find thin chicken cutlets, that is ideal. However, if you cannot, here are three other options.

1. Slice the chicken breasts lengthwise into two pieces. 
2. Use a meat mallet to pound and thin them out. You want them to be about ¼-inch thick. Cover it with plastic wrap to prevent chicken juice from splattering everywhere. 
3. If you don’t mind the thicker cuts, you can use thighs, breast tenderloins, or any other cut of chicken. You will need to adjust the cooking time slightly depending on the thickness. Thicker cuts may benefit from a longer bake at a lower temperature to stay tender.

Can I use chicken thighs instead?

Yes. Boneless, skinless chicken thighs are an excellent option for this recipe and tend to stay extra tender. If using thighs, sear them just until lightly browned, then bake uncovered at 400°F for 20–22 minutes, and broil briefly at the end if needed for color.

Can I use olive oil in place of butter?

Yes. You can use olive oil, avocado oil, or any other oil you would like. However, I like the rich, silky quality butter adds to this dish.

Can I make Chicken Lombardy ahead of time?

This is great right out of the oven, but it also makes good leftovers. Store it covered in the fridge for up to 3 days, and reheat gently in the microwave or oven so the chicken stays tender and the sauce doesn’t separate.

Why did my chicken turn out tough?

Chicken usually turns out tough when it’s overcooked, which can happen if it’s seared too long in the skillet or baked at too high a temperature for too long. That’s why this recipe lightly browns the chicken first, then finishes it gently in the oven so it stays tender and juicy. Using thinner cutlets or chicken thighs also makes a big difference.

This dish is comforting, filling, and simple enough for busy nights. I never imagined I would love this Keto Chicken Lombardy as much as I do, but it tastes restaurant-quality without all the effort.

What do I serve with it?

We usually serve this with roasted asparagus or Brussels sprouts, and a simple salad on the side. Nothing fancy, just enough to round out the meal.

Other Easy Keto Chicken Recipes

• Keto Chicken with Mushroom Sauce Recipe
• Easy Keto Chicken Marsala Recipe
• Keto Chicken Pot Pie
• BBQ Chicken with Bacon & Cheese Casserole 
• Cheesy Ranch Chicken & Bacon Casserole 
• Buffalo Chicken Spaghetti Squash

Print Recipe Pin Recipe Rate this Recipe

4.46 from 24 votes

Chicken Lombardy {Keto / Low Carb}

This Chicken Lombardy is creamy, comforting, and family-friendly while still being keto and low-carb. The chicken is lightly seared, finished gently in the oven, and covered in a rich mushroom cream sauce with melted cheese for a restaurant-style dinner that works on busy nights.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: Keto Chicken Lombardy, Low Carb Chicken Lombardy

Servings: 6

Calories: 375kcal

Author: Kasey Trenum

Ingredients

• 2 lbs boneless skinless chicken breasts, thin cut
• ½ small onion finely diced
• 2 garlic cloves minced
• 8 oz mushrooms sliced
• 4 tablespoons butter divided
• 1½ cups chicken broth
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon Xanthan Gum (for thickening) optional
• 1½ cups mozzarella cheese freshly grated
• ½ cup parmesan cheese freshly grated
• 1 teaspoon Italian seasoning

Instructions

• Preheat oven to 400°F and grease a 9×13-inch casserole dish.
• In a large cast-iron skillet, melt 2 tablespoons butter over medium-high heat.
• Add mushrooms, onion, and garlic.
• Sauté for 8–10 minutes, until mushrooms are very tender and onions are translucent.
• Remove from the skillet and set aside.
• Add the remaining 2 tablespoons of butter to the same skillet.
• Sear chicken for 2–3 minutes per side, just until lightly golden.
• Do not cook through.
• Transfer chicken to the prepared casserole dish.
• Return the mushroom mixture to the skillet.
• Add chicken broth, heavy cream, salt, and pepper.
• Cook over medium heat for 5 minutes, scraping the bottom of the skillet while as you stir
• Turn off the heat. Sprinkle xanthan gum evenly over the sauce, if using.
• Let the sauce thicken for 5–10 minutes.
• Spoon sauce evenly over the chicken.
• Sprinkle the Parmesan cheese over the chicken, then top with mozzarella.
• Finish with Italian seasoning.
• Cover loosely with foil and bake for 10 minutes.
• Remove foil and continue baking for 8–10 minutes, or until cheese is melted and bubbly and chicken reaches 165°F.
• For a golden top, move the dish to the top rack and broil for 1–2 minutes, watching closely.
• Remove from oven and let rest 5 minutes before serving.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

I understand I'll get helpful emails and can unsubscribe at any time.

Video

Notes

Chicken Thigh Variation

You can substitute boneless, skinless chicken thighs for extra tenderness.

• Use 2½ lbs boneless skinless chicken thighs
• Sear 2 minutes per side (they brown quickly)
• Bake uncovered at 400°F for 20–22 minutes
• Broil only if additional browning is desired

Thighs are more forgiving and stay juicy even if slightly overcooked.

Additional Tips:

• Avoid over-searing the chicken. It will finish cooking in the oven.
• Xanthan gum is optional and does not affect flavor.
• Freshly grated cheese melts more smoothly.

Nutrition

Calories: 375kcal | Carbohydrates: 4g | Protein: 43g | Fat: 20g | Fiber: 1g

Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!