Low Carb Chicken and Mushroom Stew Over Rice Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(2651 reviews)
Low Carb Chicken and Mushroom Stew Over Rice
Zylo Recipes

Description

Imagine a comforting, savory dish where tender pieces of chicken mingle with the subtle sweetness of cauliflower rice, all enveloped in a luscious, creamy mushroom sauce. This one-pan creation is an invitation to a world of textures and flavors that dance harmoniously on your palate. The chicken, cooked to succulent perfection, offers a delightful contrast to the slightly firm yet yielding cauliflower rice.

Each grain of rice acts as a tiny sponge, soaking up the rich and savory essence of the mushroom stew. The true star of this dish is undoubtedly the creamy mushroom stew sauce. Earthy mushrooms, simmered in a velvety smooth base, create a depth of flavor that is both comforting and intensely satisfying.

The aroma alone is enough to entice, promising a culinary experience that warms you from the inside out. The creaminess of the sauce coats every component, binding the chicken and cauliflower rice together in perfect unity. This dish is incredibly versatile, making it ideal for a variety of occasions.

Whether you're looking for a convenient and flavorful meal prep option for the week ahead or a crowd-pleasing dish to share with friends and family, this recipe delivers. Its simplicity belies its incredible taste, proving that you don't need complicated techniques or hard-to-find ingredients to create a truly memorable meal. The ease of preparation also means more time to relax and enjoy the delicious results.

Serve it hot, straight from the pan, and watch as everyone savors each and every bite. For larger gatherings, feel free to easily double the recipe – it’s just as delicious, and just as simple to make!

Preparation Time

Prep Time
5 min
Cook Time
35 min
Total Time
40 min

Nutrition Information

Per 1 serving serving
C
Calories
450 Kcal

C
Carbs
45 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
15 g
Saturated Fats 4 g
Unsaturated Fats 9 g

Cholestrol 120 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Cauliflower Rice
    Cauliflower Rice
    2 cup
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    4.
    Oregano, Dried
    Oregano, Dried
    ½ teaspoon
    5.
    Lemon Juice
    Lemon Juice
    2 teaspoon
    6.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    7.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    6 oz
    8.
    Olive Oil
    Olive Oil
    2 teaspoon
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    11.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    12.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    13.
    Garlic
    Garlic
    1 teaspoon
    14.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    4 ounce
    15.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon
    16.
    Chicken Broth
    Chicken Broth
    ½ cup
    17.
    Heavy Cream
    Heavy Cream
    ¼ cup

Instructions

    1.
    Make the cauliflower rice first by tossing it in a wide pan with the salt, pepper, and oregano. Cook over a high heat until the rice turns slightly charred and golden.
    2.
    Squeeze the lemon juice into the rice. Then, reduce the stove heat to low and melt the butter into the rice. Stir until all the rice is coated in butter, and leave it to cook a darker golden color for about 30 seconds.
    3.
    Transfer the cooked rice to a serving dish and return the pan to the stove. Next, chop your chicken into bite-sized pieces and toss with the olive oil, salt, pepper, and onion powder in the pan. Cook over medium heat until the chicken is just cooked through on all sides.
    4.
    Transfer the cooked chicken to the serving dish with the rice and return the pan to the stove for a third time. Melt the butter in the pan over low heat. Toss in the garlic and sliced cremini mushrooms. Cook with a lid over the pan until the mushrooms become tender and release some liquid in the pan.
    5.
    Sprinkle the xanthan gum over the mushrooms. Stir the mushrooms until the xanthan dissolves. Then, pour in the chicken broth and cream. Place a lid over the pan to bring the liquid to a simmer (not a boil). Then, simmer the sauce until it reduces and thickens.
    6.
    Allow the sauce to finish thickening by cooling for 3-4 minutes. Then, serve by pouring over your chicken and rice.