Craving a meal that’s big on flavor but short on time? Look no further! This Spicy Mushroom Chicken with Eggs is a one-pot wonder, brought to life in the magic of the Instant Pot. We’re talking tender, bite-sized chicken and earthy mushrooms swimming in a rich, savory broth, thickened to perfection and kicked up with a fiery dash of cayenne. To top it all off, we’re poaching eggs directly in the sauce for a creamy, luscious finish. It’s a hearty, satisfying, and incredibly easy dish that’s naturally low-carb and keto-friendly. Get ready to spice up your weeknight dinner routine!
Ingredients
• 7 oz / 200g boneless, skinless chicken breast, cut into bite-size pieces
• 1 cup / 90g button mushrooms, sliced
• 2 cups / 480ml chicken stock
• 3 large eggs
• 2 tbsp / 14g almond flour
• 3 tbsp / 45ml olive oil
• 2 cloves garlic, crushed
• 1 tsp / 6g salt
• 1 tsp / 2g cayenne pepper
• ¼ tsp / 0.5g black pepper
Instructions
1. Directions
2. Prepare the Chicken: Rinse the chicken breast under cold water and pat it completely dry with paper towels. Cut the chicken into uniform, bite-sized pieces.
3. Sauté Aromatics and Chicken: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up. Add the crushed garlic and sauté for 30 seconds until fragrant, then add the chicken pieces. Season with salt and cook for 3 minutes, stirring occasionally, until lightly browned.
4. Cook the Mushrooms: Add the sliced mushrooms to the pot and continue to sauté for another 5 minutes, allowing them to release their moisture and become tender.
5. Pressure Cook: Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the pot. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on high pressure for 9 minutes.
6. Reduce the Sauce: Once the timer finishes, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position. Once the pin drops, open the lid. Press the ‘Sauté’ button again and let the sauce simmer until it has reduced by about half.
7. Thicken and Season: Whisk in the almond flour to thicken the sauce. Sprinkle in the cayenne pepper and black pepper, stirring constantly for 5 minutes until the sauce has thickened to your desired consistency.
8. Add the Eggs: Create three small wells in the sauce. Carefully crack one egg into each well. Allow the eggs to cook in the simmering sauce for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 456
• Total Fat: 32.1g
• Net Carbs: 3.2g
• Protein: 39.4g
• Fiber: 0.6g
Pro Tips
• Swap button mushrooms for cremini or shiitake for a deeper, earthier flavor.
• Adjust the cayenne pepper to your liking. Start with ½ teaspoon for a milder heat, or add a pinch of red pepper flakes for a different kind of kick.
• For perfectly jammy yolks, create small wells in the sauce before cracking the eggs in. Cover the pot with a glass lid for the final 2-3 minutes to help the egg whites set while keeping the yolks runny.
• Serve this dish over cauliflower rice or zucchini noodles to keep it low-carb, or with a side of crusty bread to soak up the delicious sauce.
FAQ
Q: Is this spicy mushroom chicken recipe keto-friendly
A: Yes, this dish is designed to be keto-friendly and low-carb. With only 3.2g of net carbs per serving and using almond flour as a thickener, it fits perfectly into a ketogenic diet.
Q: Can I make this recipe less spicy
A: Absolutely. You can easily adjust the heat level to your preference. For a milder version, start with just ½ teaspoon of cayenne pepper instead of the full teaspoon.
Q: Can I use other types of mushrooms
A: Yes, you can easily substitute the button mushrooms. For a deeper, earthier flavor, try using cremini or shiitake mushrooms instead.
Q: What should I serve with this Instant Pot chicken
A: To keep the meal low-carb, serve it over cauliflower rice or zucchini noodles. If you’re not following a low-carb diet, a side of crusty bread is excellent for soaking up the delicious sauce.
