Creamy Chicken Skillet Recipe – Keto Chicken Skillet Recipe – Easy Chicken Keto Recipe

Prep: 5 mins – Cook: 25 mins – Total: 30 mins


To sear chicken

  • 3 chicken breasts (butterflied into half cutlets)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oil
  • 1 tsp butter

For creamy sauce

  • 1.5 Tbsp butter
  • 8oz mushrooms, sliced
  • 3 small colored bell peppers (red, green and yellow), ringed or striped
  • 4-5 garlic cloves, chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 cup fresh parsley, chopped
  • 1.5 cup cream
  • 1/2 cup parmesan
  • Salt to taste
  • Pepper to taste


  1. Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
  2. Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
  3. In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
  4. Stir in cream and mix well for a couple of minutes.
  5. Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
  6. Garnish with fresh parsley and serve immediately.

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Keto Friendly Roasted Radishes

Prep: 5 mins – Cook: 30 mins – Total: 35 mins


  • 3 bunches radishes (about 20-25 radishes)
  • 1/2 cup vegetable broth
  • 3 medium garlic cloves minced
  • 1/2 tsp dried rosemary
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 sprig fresh rosemary (optional)


  1. Preheat the oven to 400 degrees.
  2. Prep the radishes by cutting off the stems, greens, and roots. Rinse them well. Then cut each radish in half. If the radishes are much bigger than a quarter you will want to quarter them so they cook quickly.
  3. In a medium-sized baking dish, add the vegetable broth, minced garlic, rosemary, onion powder, oregano, salt, and black pepper. Whisk it well to combine the seasonings.
  4. Add all of the radishes to the baking dish, spoon the broth over the radishes to coat each one and then cover and bake for 30-35 minutes (check the radishes at 25 minutes if they are on the small side) or until the radishes are tender, stirring halfway through.
  5. (Optional) Garnish with fresh rosemary before serving. Store leftovers in an airtight container in the fridge for 4-5 days.

This delicious recipe and photos were created by, we simply shared it! Check them out for more great ideas!