Eating a Keto Diet lifestyle doesn’t mean your food has to be boring. In fact, this Chicken Lombardy (Keto/Low-Carb) recipe is a perfect example of an easy-to-make dish that’s perfect for your lifestyle without sacrificing flavor!
I recently published a similar recipe over on my sister blog about the 17 Day Diet. It was a HUGE hit among the community. I’ve made a few adjustments to this recipe to make it a tad bit more Keto Friendly.
This Low Carb, Keto-Friendly Chicken Lombardy recipe is a family favorite. Even if you’re the only person in the house on a Ketogenic Diet, your entire family can eat this dish and feel like they’re not eating Keto.
It’s that good!
Step By Step: Chicken Lombardy (Keto/Low-Carb)
One of the keys to this dish is to make sure you get a bit of color on your chicken breasts when you brown them. The brown bits in the pan will give your sauce a bit more flavor.
Once you brown your chicken (without cooking it all the way as it will continue the cooking process when we bake it off), place the the chicken in a small baking dish and set aside.
Next, you’ll add a bit of butter in the skillet. This will give your sauce a bit of richness. You could certainly continue to use Olive Oil if you wish, but I love the silky quality of butter.
Plus, if you’re Keto, you’re a butter lover, right? 😉
Next, when you butter melts a bit, you’ll add in your mushrooms and Italian Seasoning. Saute the mushrooms for about 5 to 7 minutes, or until they start to become tender.
After your mushrooms are tender, add in a bit of seasoning – salt, pepper and some minced garlic. Saute for another 30 seconds or so.
Next, add in the chicken broth and cream cheese. You might need to use a wire whisk to make sure the cream cheese melts into the sauce, lifting up all the yummy brown bits from the bottom of the skillet.
Simmer for a few minutes until the cream cheese is completely smooth and your sauce is thick.
The secret to this dish is the sauce. If you like your chicken smothered in sauce, I’d recommend doubling the two ingredients (chicken broth and cream cheese). This way you’ll know you’ll have enough sauce to drink after you eat your chicken. 😉
Next, evenly pour the mushroom sauce over the top of the chicken breasts. The more you can keep the sauce on the chicken, the better!
Next, you’ll top your mushroom sauce with mozzarella cheese, and finally Parmesan cheese on the top.
Finally, you’ll bake this off in a 450 degree F pre-heated oven uncovered. Depending on how thick your chicken breasts are, you’ll bake this for roughly 10 to 15 minutes, or until the chicken is cooked through and the cheese is nice and browned on top.
Feel free to pop this under the broiler if you need to brown it a bit more.
This Chicken Lombardy recipe is perfect right out of the oven. Leftovers are the bomb, too!
So if you’re looking to food prep for the week, this dish is the perfect recipe for leftovers for a few days.
Leftovers heat up nicely. If you have extra sauce, it’s even better, but not necessary.
My partner, who doesn’t need to lose weight, informed me that he absolutely loved this dish. He had a bite when I first made it, and then he feasted on leftovers and was pretty amazed at the deliciousness of the dish! Score!
If you make this dish, come back to review the recipe and let me know how you enjoyed it!
- 2 Large Boneless, Skinless Chicken Breasts, cut in half length-wise
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- Small Carton of Sliced Mushrooms
- 1 teaspoon Italian Seasoning
- 2 garlic cloves, minced
- ½ Cup Chicken Broth
- 2 oz cream cheese
- 1 Cup Shredded Mozzarella Cheese
- ½ Cup Parmesan Cheese
- Salt and Pepper to taste
- Preheat oven to 450 degrees F.
- Season chicken halves with salt and pepper on both sides.
- In a large skillet, heat 1 Tablespoon Olive Oil on medium high heat. Brown chicken breasts on each side for 3 to 4 minutes.
- Place browned chicken into a baking dish. Set aside.
- Add 1 Tablespoon unsalted butter to skillet and add mushrooms and Italian Seasoning and sauté until mushrooms start to become tender, about 5 to 7 minutes.
- Season mushroom mixture with salt and pepper and add garlic cloves and sauté for anther 30 seconds.
- Next, add chicken broth and cream cheese to skillet and mix well to combine lifting any brown bits from the bottom of the skillet. You may want to use a wire whisk to make sure cream cheese melts well.
- Simmer a minute or so until cream cheese has melted completely and the sauce is thickened up a bit.
- Pour the sauce mixture over the chicken inside the baking dish.
- Top chicken and sauce with mozzarella cheese, followed by Parmesan cheese.
- Bake for about 10 to 15 minutes, or until chicken is cooked through. Baking time will depend on thickness of chicken.
- Once cooked through, place under the broiler to allow the cheese to brown, if needed.
- Serve immediately.
Amount Per Serving: Calories: 328 Total Fat: 21g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 98mg Sodium: 651mg Carbohydrates: 5g Fiber: 0g Sugar: 1g Protein: 29g