This recipe is my husband’s favorite; he always wants more.

This low carb baked mushroom chicken is a comforting dish that brings together the creamy textures and savory flavors that remind me of Sunday dinners at Grandma’s farmhouse. It’s a modern twist on a classic Midwestern staple, perfect for those looking to enjoy a hearty meal without the extra carbs. This dish is not only delicious but also a nod to the simple, wholesome cooking that has been passed down through generations.

This dish pairs beautifully with a fresh garden salad or some steamed green beans, which add a nice crunch and balance to the creamy chicken. If you’re looking to keep it low carb, consider serving it with cauliflower rice or a medley of roasted vegetables. A glass of crisp white wine or iced tea would complement the meal perfectly.

.  Low Carb Baked Mushroom Chicken
.  Servings: 4

Ingredients

. 4 boneless, skinless chicken breasts
. 2 cups sliced mushrooms
. 1 cup heavy cream
. 1/2 cup grated Parmesan cheese
. 1 tablespoon olive oil
. 2 cloves garlic, minced
. 1 teaspoon dried thyme
. Salt and pepper to taste
. Fresh parsley for garnish

Directions

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends