Who doesn’t love hot comfort food for a fulfilling lunch or dinner? This easy chicken with white sauce comes together in minutes and satisfies the desire for a rich, savory hot meal. The purists may disagree, but canned mushroom sauce provides decent sauce base. Of course, you’re free to substitute your own white sauce recipe or an Alfredo sauce from a jar.
Thank you for reading this post, don't forget to subscribe!
Some links may be sponsored and help generate operating funds for this website.
Nothing on this site is intended as medical advice. Work with healthcare professionals for optimal health.
Ingredients for Easy Keto Chicken With White Sauce
- 1 10oz can of cream of mushroom soup (8g carbs for the entire can)
- 1 pound of boneless, skinless chicken breast (2 or 3, depending on size and how meaty you like your dish)
- 2 cups of veggies (I like a mix of spinach, peas, broccoli, and carrots)
- Salt, pepper, Italian seasoning blend, and garlic to taste
- Hot sauce (optional)
- Olive oil or spray oil for the pan
- Thickener for the sauce (I use xanthan gum and almond flour)
- 1/4 cup of shredded cheese of your choice
Instructions
- Oil a frying pan or oil with a generous dollop or spray of olive oil. You can also add a little margarine.
- Dice the chicken breasts and start browning the pieces in the pan. I generally use the notch above medium heat.
- Thaw veggies, if needed. Add them to the pan after the chicken has started to brown.
- Add the undiluted soup from the can, or an optional white sauce.
- Add seasoning, salt, and pepper to taste.
- Continue simmering the pan until the chicken is well cooked and the veggies look soft.
- Water from the chicken and veggies may dilute the sauce overmuch, so you may need to add a teaspoon of xantham gum or a couple of tablespoons of almond flour (or another low-carb thickener) to get the best consistency.
- Sprinkle the grated cheese over the top, or stir it in. The cheese will also help thicken the sauce.
- Serve hot and enjoy!
Sometimes, I serve this dish over one of the denser low-carb vegetables, like squash, but I’ve often eaten it more like a stew. It satisfies my entire family when they’re hungry, and even the non-dieters eat leftovers. Go ahead and play with the optional veggies and seasonings to suit your taste. I find this recipe extremely versatile, so it tends to work with whatever I’ve got in my pantry, freezer, or fridge.
Great job! I’m not ashamed to admit that I probably make this chicken with white sauce at least once a week, and I use canned soup! I said what I said, lol. It’s quick, easy, and hits the spot.