Creamy Mushroom Keto Skillet

The Creamy Mushroom Keto Skillet is a rich, velvety, and low-carb one-pan dish where mushrooms are sautéed in butter until golden, then simmered in heavy cream for a decadent sauce. Garlic, a touch of onion, and Parmesan deepen the flavor without any flour or starch thickeners, keeping the recipe strictly keto. Enjoy it as a meatless main, or customize with chicken, sausage, or spinach for added protein and variety. It is fast enough for busy weeknights yet special enough to feel like cozy takeout-style comfort food while staying fully keto-compliant.

Course Dinner, Lunch, Main Course

Cuisine American, Keto

Keyword gluten free, keto, low-carb, mushrooms, one pan, skillet, vegetarian option

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 310kcal

Equipment

large skillet
Cutting board
Chef's knife
Wooden spoon or spatula
measuring cups and spoons

Ingredients

For the creamy mushroom skillet

2 tablespoons unsalted butter
1 tablespoon olive oil or avocado oil
16 ounces mushrooms, sliced cremini, white button, or a mix; about 5–6 cups sliced
1/4 cup yellow onion, finely minced about 1 ounce; use less for ultra-low carb
3 cloves garlic, minced
3/4 cup heavy whipping cream
1/4 cup chicken broth or vegetable broth, preferably low-sodium
1/2 teaspoon fine sea salt more to taste, especially if using low-sodium broth
1/4 teaspoon freshly ground black pepper more to taste
1/4 teaspoon dried thyme or Italian seasoning
1/3 cup freshly grated Parmesan cheese packed, not pre-shredded if possible
2 tablespoons fresh parsley, chopped for garnish

Optional keto add-ins and variations

8 ounces cooked chicken breast or sausage, sliced for extra protein; keep sausage sugar-free
2 cups fresh baby spinach roughly chopped; optional
1/4 teaspoon smoked paprika optional, for a smoky twist

Instructions

Prepare the mushrooms by wiping them clean with a damp towel and slicing them, then finely mince the onion and garlic and chop the parsley so all ingredients are ready to cook.
Heat a large skillet over medium to medium-high heat, add the butter and olive oil, and allow the butter to melt and begin to foam.
Add the sliced mushrooms to the hot skillet in an even layer and let them cook undisturbed for 3 to 4 minutes so they can brown and develop flavor.
Stir the mushrooms and continue to sauté for another 4 to 5 minutes until they are deeply golden and most of their released moisture has evaporated.
Reduce the heat to medium, add the minced onion to the skillet with the mushrooms, and cook while stirring for 2 to 3 minutes until the onion softens and turns translucent without browning too much.
Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let the garlic burn.
Pour in the heavy whipping cream and chicken broth, then add the salt, black pepper, dried thyme, and smoked paprika if using, stirring to combine everything well.
Bring the mixture to a gentle simmer and let it bubble softly for 5 to 7 minutes, stirring occasionally, until the sauce has reduced and thickened enough to coat the back of a spoon.
Stir in the grated Parmesan cheese until it fully melts into the sauce and the skillet becomes thick, glossy, and creamy, then taste and adjust salt and pepper if needed.
If using cooked chicken, sausage, or spinach, fold them into the skillet at this stage and cook for 1 to 2 minutes more, just until heated through and the spinach is wilted.
Remove the skillet from the heat, sprinkle the creamy mushrooms with chopped fresh parsley, and let the dish sit for a couple of minutes to thicken slightly before serving.
Serve the creamy mushroom keto skillet on its own or alongside roasted broccoli, cauliflower, grilled steak, or chicken, spooning plenty of sauce over each serving.

Notes

To keep this dish strictly keto, avoid using flour, cornstarch, or any thickening starch, and rely on gentle reduction plus Parmesan to thicken the sauce. Mushrooms release moisture as they cook, so allowing them to brown undisturbed at first is key to deep flavor and avoiding a watery skillet. For a richer sauce, you can replace the broth with additional heavy cream, while for a lighter texture you can thin with a splash of extra broth. Choose a sugar-free sausage and low-sodium broth to keep carbs and sodium in check. This skillet reheats well on the stove over low heat with a small splash of cream or broth to loosen the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, and note that freezing is possible but may slightly change mushroom texture. Each serving is naturally low in carbs and high in satisfying fats, making it ideal for busy weeknights or as a side to grilled meats.

Nutrition