Keto Chicken a la King

This is the ultimate Keto Chicken a la King recipe! Tender, boiled, diced chicken thighs are simmered in a mushroom cream sauce studded with pimento peppers and green leafy spinach. This dish is an easy weeknight Keto and low carb meal that comes together quickly.

How can I make this dish Paleo-friendly?

There are great cream alternatives out there that you can use to replace the heavy cream in this recipe. Also, replace the butter in this recipe with ghee, avocado oil, or extra virgin olive oil.

How can I make prepping this meal even quicker?

If you cut the chicken thighs a couple of days before and freeze them in a Ziploc freezer bag, you can easily plop the frozen chicken into a boiling pot of water whenever you want to make this meal. If you know you are making this meal in the next couple of days, you can cut the chicken and store it in the fridge for up to two days. If you use prewashed baby spinach, it is ready to go and canned pimento peppers, which only need to be drained.

What other kinds of vegetables can I use?

Chicken a la King traditionally has peas in it, which you can use if your carb limit is higher. If not, kale would be a great alternative to spinach.

Serving suggestions

This dish makes a lovely cream sauce that would be delicious with these Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls. You can also serve Keto Chicken a la King over shirataki noodles or zucchini noodles.

Net Carbs

3.4 g
Fiber

0.6 g
Total Carbs

3.9 g
Protein

18.6 g
Fats

22.1 g

287 cals

Quantity

Serving Size

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Chicken Broilers Or Fryers Thigh Meat Only Raw

1 lb
Butter

4 tablespoon
Whole Baby Portobello by Dole

8 ounce
Heavy Cream

¾ cup
Chicken Broth

1 cup
Sweet Pimento Fire Roasted Red & Yellow Peppers by Alessi

4 ounce
Baby Spinach

4 cup
Coarse Kosher Salt by Morton

½ tsp
Baking Aids Xanthan Gum by Bob's Red Mill

½ teaspoon

Step 1

Prepare a large pot of boiling salted water. Add several heavy pinches of salt to the water after it starts to boil. Add the diced chicken thighs and cook them until they are fully cooked for about 15 minutes. It is ok if they are overcooked as it will help make them more tender. Drain them, reserving the water it was cooked in for chicken broth.
Step 2

Heat a large nonstick skillet over medium high heat until hot. Add the salted butter and heat until the butter is all melted. Swirl the pan to distribute the butter evenly. Add the sliced baby portobello mushrooms and saute until nicely browned, about 3-4 minutes.
Step 3

Next, add the cream and reserved chicken broth. Bring the mixture to a simmer and allow to simmer for 1-2 minutes over low heat.
Step 4

Add the cooked chicken, drained pimento peppers and spinach. Cook until everything comes together and the spinach is wilted, about 1-2 minutes.
Step 5

Sprinkle xanthan over the top and stir immediately. Cook until thickened.Serve the dish over shirataki noodles, zucchini noodles or low carb bread.