Keto Chicken and Rice Skillet

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6 servings

2 Tablespoons avocado oil
6 Boneless Skinless Chicken Thighs
4 ounces Chopped Mushrooms
2 Tablespoons dried onion flakes
1 Cup Beef or chicken Broth
1 Cup Heavy Cream
12 ounces cauliflower rice

Heat the avocado oil in a large skillet over medium high heat. Add the chicken thighs to the skillet, season with salt and pepper, and brown on both sides.. About 2 minutes per side.
Remove from the pan to a plate and set aside.
Reduce the skillet temperature to medium and add in the chopped mushrooms and dried onion. Cook the mushrooms for 5 minutes.
Add in the broth and scrape the bottom of the skillet to remove any brown bits.
Now add in the heavy cream and the cauliflower rice.
Bring to a boil, then reduce the heat to a simmer for 5 minutes to thicken.
Add the chicken back to the pan for about 5-8 minutes so the chicken can finish cooking. Serve

Nutrition per serving: 340 calories / 25g fat / 6g carbs / 2g fiber / 25g protein