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prep time
5 min
cook time
35 min
ready time
40 min
Low Carb Chicken and Mushroom Stew Over Rice
This dish is comprised of three components: cauliflower rice, chunks of chicken, and a creamy mushroom stew sauce, but everything is made with just one pan! The recipe is easy to double up for meal prepping, or you can make this lunch or dinner for two to share.
Jessica L.
Net Carbs
6.6 g
Fiber
4 g
Total Carbs
10.5 g
Protein
8.3 g
Fats
22.7 g
264 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower Rice
2 cup
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Oregano, Dried
½ teaspoon
Lemon Juice
2 teaspoon
Unsalted Butter
½ tablespoon
Chicken Breast Boneless Skinless Raw
6 oz
Olive Oil
2 teaspoon
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Onion Powder
⅛ teaspoon
Unsalted Butter
½ tablespoon
Garlic
1 teaspoon
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
4 ounce
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
Chicken Broth
½ cup
Heavy Cream
¼ cup
Recipe Steps
steps 6
40 min
Step 1
Make the cauliflower rice first by tossing it in a wide pan with the salt, pepper, and oregano. Cook over a high heat until the rice turns slightly charred and golden.Step 2
Squeeze the lemon juice into the rice. Then, reduce the stove heat to low and melt the butter into the rice. Stir until all the rice is coated in butter, and leave it to cook a darker golden color for about 30 seconds.Step 3
Transfer the cooked rice to a serving dish and return the pan to the stove. Next, chop your chicken into bite-sized pieces and toss with the olive oil, salt, pepper, and onion powder in the pan. Cook over medium heat until the chicken is just cooked through on all sides.Step 4
Transfer the cooked chicken to the serving dish with the rice and return the pan to the stove for a third time. Melt the butter in the pan over low heat. Toss in the garlic and sliced cremini mushrooms. Cook with a lid over the pan until the mushrooms become tender and release some liquid in the pan.Step 5
Sprinkle the xanthan gum over the mushrooms. Stir the mushrooms until the xanthan dissolves. Then, pour in the chicken broth and cream. Place a lid over the pan to bring the liquid to a simmer (not a boil). Then, simmer the sauce until it reduces and thickens.Step 6
Allow the sauce to finish thickening by cooling for 3-4 minutes. Then, serve by pouring over your chicken and rice.
Comments
Skyler 2 years ago
Flavors were great, but I noticed the xanthan gum gave an almost slimey quality to the sauce. If you have a hang up about textures, I would substitute the xanthan gum for some other Keto thickener.
Feenix818 4 years ago
What does the xanthum gum do?
Bjohnston 4 years ago
It thickens the sauce, much like corn starch would do
webbsark 4 years ago
Very good. I used green giant lemon garlic cauliflower rice.
Sspitzsamo 4 years ago
I'm not a big fan of mushrooms but am trying to eat more of them because of their medicinal qualities. I made this recipe and found that by adding about one tablespoon of white wine to the sauce and cooking it in, it really upped the flavor.
josie0695 4 years ago
Can this be made with chicken thighs instead of breast?
recipewriter 4 years ago
yes!