Keto Pan Seared Chicken with Balsamic Cream Sauce

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This Keto Pan Seared Chicken with Balsamic Cream Sauce are delicious and savory. Enjoy with a side of veggies to soak up all this tasty cream sauce.

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Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 ½ lbs Chicken Breastsboneless, skinless
 5 tbsp Butterdivided
 1 Onionthinly sliced
 ½ cup Chicken Stock
 1 cup Heavy Cream
 2 tbsp Balsamic Vinegar
 8 oz Mushroomshalved
 ½ cup Parmesan Cheesegrated
 2 tbsp Fresh Parsleychopped
 Sea Salt and Pepperto taste
1

Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 20 Minutes. Remove the pan from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in the remaining 3 tablespoons of butter. Brown the chicken on both sides and then remove from pan and set aside. (Chicken will not be fully cooking during this stage)

2

De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 Minutes.

3

Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer for 10 Minutes.

4

Add the chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through, about 12 Minutes.

5

Remove the chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted into the sauce. Pour the sauce over top of chicken.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 482
% Daily Value *
Total Fat 33g51%
Net Carbohydrate 2g1%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 ½ lbs Chicken Breastsboneless, skinless
 5 tbsp Butterdivided
 1 Onionthinly sliced
 ½ cup Chicken Stock
 1 cup Heavy Cream
 2 tbsp Balsamic Vinegar
 8 oz Mushroomshalved
 ½ cup Parmesan Cheesegrated
 2 tbsp Fresh Parsleychopped
 Sea Salt and Pepperto taste

Directions

1

Lightly season the chicken breasts with sea salt and black pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 20 Minutes. Remove the pan from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in the remaining 3 tablespoons of butter. Brown the chicken on both sides and then remove from pan and set aside. (Chicken will not be fully cooking during this stage)

2

De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 Minutes.

3

Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer for 10 Minutes.

4

Add the chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through, about 12 Minutes.

5

Remove the chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted into the sauce. Pour the sauce over top of chicken.

Keto Pan Seared Chicken with Balsamic Cream Sauce

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