Keto Chili Chicken Breasts w Shitake Mushrooms

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  • prep time

    prep time

    2 min

  • cook time

    cook time

    16 min

  • ready time

    ready time

    18 min

Keto Chili Chicken Breasts w Shitake Mushrooms

6 ratings

This simple 2-component dish is great for meal prepping or a simple skillet-style lunch. Chicken breasts are seasoned with a blend of savory and asian-inspired spices before being sliced into pieces that are crisp on the outside and juicy on the inside. Paired on the side is a bed of sticky-sweet shitake mushrooms.

Jessica L.

  • Net Carbs

    4.1 g

  • Fiber

    2.3 g

  • Total Carbs

    6.3 g

  • Protein

    5.3 g

  • Fats

    16.6 g

193 cals

Keto Chili Chicken Breasts w Shitake Mushrooms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    8 oz

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Chili Powder

    Chili Powder

    ¼ teaspoon

  • Curry Powder

    Curry Powder

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Ginger Ground Dry

    Ginger Ground Dry

    1 tsp

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Butter, Unsalted

    Butter, Unsalted

    2 tablespoon

  • Ginger

    Ginger

    1 teaspoon

  • Sliced Shitake Mushrooms by Wegmans

    5 ounce

  • Soy Sauce

    Soy Sauce

    2 teaspoon

Recipe Steps

steps 6

18 min

  • Step 1

    Season 4-oz boneless chicken breasts with the salt, pepper, paprika, chili powder, curry powder, onion powder, and powdered ginger. Gently press the seasonings into the chicken so they adhere.
    Step 1
  • Step 2

    Heat the olive oil in a pan over medium-high heat and place in the chicken breasts, seasoned side down. Cook for 4-5 minutes per side, until the seasonings blacken and the breasts are golden brown on both sides.
    Step 2
  • Step 3

    Set the chicken aside to cool for 1-2 minutes. Then, slice the chicken into strips.
    Step 3
  • Step 4

    While the chicken is cooking, melt the butter in the pan to delgaze it over low heat. Toss in the raw ginger and sliced shitake mushrooms and cook in the butter for just 2-3 minutes.
    Step 4
  • Step 5

    Stir in the soy sauce. Cook for an additional 2 minutes, letting the sauce reduce and turn into a sticky glaze that coats the mushrooms.
    Step 5
  • Step 6

    Serve a fair portion of glazed shitake mushrooms with a sliced chicken breast. At your discretion, you may garnish with chopped green onion.
    Step 6

Comments 6

  • ExcellentKale442817

    ExcellentKale442817 6 months ago

    I really enjoyed this recipe. I substituted cremini mushrooms instead. Like everyone said the macros were way off. I figured it out using the recipe maker and figured it out to be. Net carbs 3.3 Fibre 1.2 Total Carbs 4.5 Protein 36.2 Fat 20.3 Calories 334 this was using cremini mushrooms. I am afraid to know if all these recipes are way off in micros.😞

    • AmazingCauliflower919132

      AmazingCauliflower919132 8 months ago

      120 grams of chicken breast alone has 37grms of protein. So yes - macros are completely wrong. Absolutely delicious though. Yes - less ginger in the mushrooms agreed.

      • lakeeffectracing8dea

        lakeeffectracing8dea 2 years ago

        Macros are all off. Its more like 18 grams protien and 14 grams fat and 300 cal. Otherwise delicious recipie.

        • H

          H 3 years ago

          Simple and delicious

          • FortuitousKale870302

            FortuitousKale870302 4 years ago

            Good, nice change from creamy / cheesy dinners. Mixed the shiitake with green beans to get more side dish, added garlic and a little sweetener to get a good ‘glaze’. Then made a little sriracha Mayo for the chicken because I like a sauce. Yum!

            • Shaboury

              Shaboury 4 years ago

              Tastes really good ... But ginger should be less