This delicious keto chicken dinner recipe uses coconut milk and melted brie cheese as the base of a creamy sauce that also contains tasty oyster mushrooms and kale. Translation? If you're trying to sneak some vegetables past your kids, this is a great way to do it. Serve on its own or over cauliflower rice.
Preheat the oven to 375ºF (190ºC).
Heat the oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken and sear both sides until golden brown, about three minutes per side. Remove chicken from the pan.
In the same pan, add the mushrooms. Cook undisturbed for three minutes or until golden brown. Add the oregano and cook for two more minutes.
Add the broth and scrape the bottom of the pan. Cook for three minutes, until slightly reduced, then pour in the coconut milk and stir in the brie cheese.
Add the chicken and kale to the sauce and stir. Bake in the oven for 20 minutes or until the chicken is cooked through.
Divide evenly between plates and enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
