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Keto Smothered Chicken Chops
Alice

Keto Smothered Chicken Chops Recipe

These Keto Smothered Chicken Chops are creamy, juicy, and deeply comforting without being heavy or carb-loaded. An easy low-carb dinner that feels indulgent and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American, Keto
Calories: 410
Ingredients Method

Ingredients
  

  • Chicken chops: 4 pieces about 150–180 g / 5–6 oz each
  • Cooking fat: 2 tablespoons butter, ghee, or avocado oil
  • Onion: 1 medium thinly sliced
  • Garlic: 3 cloves finely minced
  • Mushrooms: 200 g / 7 oz sliced
  • Heavy cream: ¾ cup 180 ml OR Full-fat coconut cream: ¾ cup (for dairy-free)
  • Chicken broth: ½ cup 120 ml, low sodium
  • Salt: ¾ teaspoon divided (adjust to taste)
  • Black pepper: ½ teaspoon freshly ground
Optional Flavor Boosters
  • Paprika or smoked paprika: ½ teaspoon for warmth
  • Dried thyme or Italian seasoning: ½ teaspoon
  • Fresh parsley: 1–2 tablespoons chopped (for finishing)

Method
 

  1. Pat the chicken chops dry with a paper towel, then season both sides evenly with salt and black pepper. Make sure the seasoning is spread well, especially along the edges, so every bite is flavorful. Let the chicken rest for a couple of minutes at room temperature — this helps it cook more evenly once it hits the pan.
  2. Heat a large skillet over medium-high heat and add the cooking fat. Once the fat is hot and shimmering, carefully place the chicken chops in the pan. Sear without moving them for 3–4 minutes per side, or until a deep golden crust forms. This step locks in moisture and builds flavor. Once browned, transfer the chicken to a plate and set aside.
  3. In the same pan, add the sliced onions and mushrooms. Stir gently, scraping up the browned bits left behind from the chicken — these add rich flavor to the sauce. Cook for 5–7 minutes, stirring occasionally, until the onions turn soft and translucent and the mushrooms release their moisture and begin to brown.
  4. Add the minced garlic to the pan and stir continuously for about 20–30 seconds, just until fragrant. Keep the heat moderate and avoid browning the garlic, as it can turn bitter if cooked too long.
  5. Pour in the chicken broth and immediately scrape the bottom of the pan to deglaze it fully. Let the broth simmer for 2–3 minutes, allowing it to reduce slightly. This concentrates the savory flavors and creates a strong base for the creamy sauce.
  6. Lower the heat to medium-low and slowly stir in the heavy cream or coconut cream. Mix gently until the sauce becomes smooth and creamy. Let it simmer softly for a few minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Avoid boiling to prevent the sauce from separating.
  7. Return the seared chicken chops to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each piece, then cover the pan loosely and let everything simmer for 8–12 minutes, or until the chicken is fully cooked and tender. The sauce will thicken slightly as it cooks.
  8. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let the dish rest for a minute or two before serving. Serve warm with extra sauce spooned over the chicken for maximum flavor and comfort.