Herb Braised Chicken With Tomatoes And Mushrooms Low Carb Recipes

LOW-CARB MEDITERRANEAN CHICKEN AND TOMATO BY KEVIN CURRY RECIPE BY TASTY

Low-Carb Mediterranean Chicken And Tomato By Kevin Curry Recipe by Tasty image

Kevin Curry of @fitmencook shows us how to make one of his favorite keto-friendly dishes. Sear off chicken thighs and then stir up a creamy sun-dried tomato sauce, all in the same pan! Feel free to customize this recipe to your own liking by swapping out the chicken thighs for chicken breasts or shrimp and using light coconut milk instead of heavy cream.

Provided by Chris Rosa

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 ½ lb boneless skinless chicken thighs
1 teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon olive oil
1 tablespoon garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ cup chicken stock
⅓ cup sun-dried tomato, chopped
1 cup heavy cream
½ cup grated parmesan cheese
2 tablespoons fresh parsley, for garnish
steam cauliflower rice, for serving

Steps:

Preheat the oven to 350°F (180°C).
Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2-3 minutes, until fragrant.
Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook for 1-2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 18 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 8 grams

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)

Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb) image

A great tasting stove top chicken dish to whip up for both a regular family dinner or when company is coming. If you're not watching your carbs, a side of rice pilaf goes nicely.

Provided by TheDancingCook

Categories Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs
2 slices bacon, cut into 1 inch pieces
8 ounces baby portabella mushrooms, sliced
1 large sweet onion, sliced thin
1/4-1/2 cup chicken broth
2 garlic cloves, minced
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained

Steps:

In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
Mix the seasonings together and sprinkle over both sides of chicken.
Add chicken, tomatoes, garlic and broth to pan.
Bring to a boil and stir, getting up all the browned bits.
Reduce heat to low, cover and simmer for 15 minutes.
Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

Nutrition Facts : Calories 329.2, Fat 8.2, SaturatedFat 2, Cholesterol 148, Sodium 646.3, Carbohydrate 10.6, Fiber 2.9, Sugar 5.8, Protein 51.7

SAFFRON CHICKEN - LOW CARB

Saffron Chicken - Low Carb image

This is easy and very low in carbs - it makes a quick one-pot meal. Add bread if you're not counting carbs.

Provided by One Happy Woman

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken piece (I used chicken tenders)
2 tablespoons olive oil
1 tablespoon butter
1/2 lb mushroom
1 yellow onion
4 garlic cloves
2 -3 fresh tomatoes
3/4 cup chicken broth
1/3 cup dry sherry
2 tablespoons dried parsley
1 teaspoon lemon pepper
1 teaspoon saffron thread
salt

Steps:

Slice the mushrooms and the onions and the garlic.
Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
In a saute pan, melt the oil and butter and brown the chicken on all sides.
Add the mushrooms, onion and garlic and stir until onions are wilted.
Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
Cover the pan, reduce heat and simmer until chicken is cooked through.
Serve in bowls with broth over the meat and vegetables.

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