Go Back
Print Recipe

Chicken Lombardy {Keto / Low Carb}

45 minutes
Calories: 470kcal

Ingredients

  • 2 pounds boneless skinless chicken breasts (thin cut, could also use tenderloins)
  • 1/2 small onion
  • 2 garlic cloves (thin cut, could also use tenderloins)
  • 8 ounces sliced mushrooms
  • 2 tablespoons butter (thin cut, could also use tenderloins)
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups mozzarella cheese (thin cut, could also use tenderloins)
  • 1/2 cup parmesan cheese (thin cut, could also use tenderloins)
  • 1 teaspoon Italian seasoning

Instructions

  • Preheat oven to 450 degrees.Grease a 9X13 casserole dish.In a large cast iron skillet, melt 2 tablespoons of butter and saute the mushrooms, garlic, and onions on medium-high heat for 5-10 minutes until onions are translucent and mushrooms are tender.Remove from skillet and set aside.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.As each piece is browned, remove from skillet and place in the casserole dish leaving all of the drippings in the skillet.Once all the chicken has been browned, add mushroom mixture back to skillet along with chicken broth, heavy whipping cream, and salt/pepper.Cook on medium-high heat scraping the bottom of the skillet while stirring continously for 5 minutes.Sprinkle 1/2 tsp xanthan gum on top and allow the sauce to thicken.Once it has thickened spoon over chicken in the casserole dish.Sprinkle parmesan cheese over chicken first, then top with mozzarella.Top with 1 tsp Italian seasoning.Bake in a 450 oven for 12-14 minutes.To brown mozzarella, move casserole dish to top rack and turn oven to broil for 1-2 minutes.Serve!