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If you are looking for a new keto chicken recipe, then my Chicken Lombardy Recipe is a perfect choice. This delicious and easy meal is satisfying, keto, and low-carb friendly.
KETO CHICKEN LOMBARDY RECIPE
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 flavored mushroom 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.)
Ingredients:
- Chicken breasts– You want to use thinly cut boneless, skinless chicken cutlets for this recipe.
- Heavy whipping cream – This is going to add creaminess to the sauce. Plus, it has added fat.
- Chicken broth – This will provide more chicken flavor and create the base for the sauce.
- Xanthum gum – This commonly used thickener will add rich thickness without adding carbs.
- Grated Cheeses – I buy the cheese blocks and grate them myself. This makes them fresher and avoids any fillers used to prevent the cheese from caking.
- Mushrooms – Adds flavor and texture to the sauce.
- Butter – butter makes everything better and adds fat
- Seasonings, Onion, & Garlic – Don’t be afraid of spices, onions, and garlic; they are essential to making a dish delicious.
Steps:
Step 1: Melt two tablespoons of butter in a large cast-iron skillet. Sautee the mushrooms, garlic, and onions over medium-high heat for about 10 minutes. The onions should be translucent and 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 3-4 minutes per side. Flip and repeat searing until both sides are perfectly browned and caramelized.
Step 3: After removing the chicken, place the mushroom mixture back in the cast-iron skillet. Add the chicken broth, heavy whipping cream, and salt and pepper. Cook on medium-high for about five minutes while stirring continuously.
Step 4: Turn the burner off and sprinkle the xanthan gum on top. 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 it off with the teaspoon of Italian seasoning and bake in a 450-degree oven for 12 to 14 minutes. To brown the mozzarella, move the dish to the top rack and broil it for one or two minutes.
Tip: If you do not want to use xanthan gum, you can leave it out without changing how the dish tastes.
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 quickly browned in the skillet and then baked thoroughly. 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.
- Slice the chicken breasts lengthwise into two pieces.
- 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.
- If you don’t mind the thicker cuts, you can use thighs, breast tenderloins, or any other cut of chicken. You will need to remember to adjust the cooking time according to accommodate the thickness of the chicken.
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 dish is excellent right out of the oven. But it is also a good choice if you want to do meal prep for the week. It will store for a few days in the fridge, and it heats up nicely. After it has been set, the flavors will have blended for a richer, fuller taste.
Doesn’t that look amazing? I never imagined I would love this Keto Chicken Lombardy as much as I do, but it tastes restaurant quality without all the effort.
Other Easy Chicken Keto Recipes
- Keto Chicken with Mushroom Sauce Recipe
- Keto Chicken Pot Pie
- Buffalo Chicken Spaghetti Squash
What do I serve with it?
We serve Low Carb Chicken Lombardy with roasted asparagus or brussels sprouts and a leafy garden salad for an easy and delicious complete meal.
More Keto-Friendly Recipes
You can find tons of other delicious ideas in myketo recipe index. Below, you’ll find a few of our favorite recipes to get you started!
- Keto Baked Chicken Thighs (w/ BBQ Sauce)
- Keto Buffalo Chicken Casserole (w/ Cauliflower)
- Creamy Tuscan Garlic Chicken Recipe
- Keto Fried Chicken Nuggets
- Keto Creamy Chicken and Asparagus Recipe
- Zesty Italian Chicken
- Keto Chicken Florentine
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Chicken Lombardy {Keto / Low Carb}
If you are looking for a new chicken keto recipe, then my Chicken Lombardy Recipe is a perfect choice. This delicious and easy meal is satisfying and of course keto and low carb friendly.
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
- 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
- 1/8 tsp xanthan gum
- 1 1/2 cup mozzarella cheese grated
- 1/2 cup parmesan grated
- 1 tsp 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 approx 10 minutes until onions are translucent and mushrooms are very tender.
Remove from skillet and set aside.
Melt 3 tablespoons of butter in the same cast-iron skillet and sear chicken breasts or tenderloins for 3-4 minutes on each side so that they are nicely browned.
As each piece is browned, remove from the skillet and place it in the casserole dish leaving all of the drippings in the skillet.
Once all the chicken has been browned, add the 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 continuously for 5 minutes.
Turn off the stove. Sprinkle 1/8 tsp
xanthan gum on top and allow the sauce to thicken. It will take 5-10 minutes for the sauce to thicken just a bit. It will still be a bit broth-y as you don't want it to thicken too much. You can also omit the xanthan gum as it does not change the taste of the dish.
Once it has thickened spoon the sauce over the 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 the top rack and turn oven to broil for 1-2 minutes.
Serve!
Video
Nutrition
Calories: 375kcal | Carbohydrates: 4g | Protein: 43g | Fat: 20g | Fiber: 1g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!
