If you love classic comfort food, this Chicken Cutlets with Low-Carb Southern Pecan Gravy recipe is a must-try! Crispy, golden-brown chicken is perfectly pan-fried and topped with a rich, creamy gravy made from cream cheese, sour cream, and flavorful pan drippings. The star of the show? Crunchy pecans, which add a delightful texture to this hearty dish. With a low-carb coating, this meal delivers all the satisfaction of a traditional Southern favorite—without the extra carbs. Serve it up for a cozy, comforting and Keto-friendly dinner!
Ingredients
4 Tbsp. butter, divided
1 cup pecans, chopped
4 chicken cutlets
3-4 Tbsp. Carbquick or other low-carb baking mix
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. oil
1/2 cup chicken broth
1 Tbsp. brown sugar
1/2 tsp. thyme
1/2 tsp. chicken bouillon
2 Tbsp. champagne vinegar
1 tsp. nutmeg
1 cup sour cream
1 8-oz. package cream cheese
Instructions
Melt 2 tablespoons butter in a skillet. Add pecans and toast 2-3 minutes, stirring constantly. Remove and cool.
Season chicken with salt and pepper. Place 2 Tablespoons of Carbquick in the bottom of a resealable bag. Use more Carbquick if needed. The amount used depends on the size of your chicken cutlets.
Place the chicken in the bag. Place 2 more tablespoons on top of the chicken. Seal the bag, squeezing out all the air possible; then, SHAKE, SHAKE, SHAKE until all the chicken is coated evenly with the Carbquick.
Heat 3 tablespoons of oil in a skillet. Cook the chicken about 5-8 minutes on both sides until the internal temperature reaches 165 degrees. Remove and keep warm.
Pour the chicken broth in the skillet. Cook two minutes while deglazing the pan. The bits and pieces stuck to the bottom of the pan contain lots of flavor you will want in your gravy.
Add the brown sugar, thyme, chicken bouillon, nutmeg and champagne vinegar. Cook until slightly thick.
Add the sour cream and cream cheese. Stir until the cream cheese is melted and the mixture is smooth.
Add two tablespoons of butter and the pecans. Stir until the pecans are incorporated. If you want a thinner gravy, add a little milk or half and half until it is the desired consistency. Heat until hot.
A southern controversy is whether the gravy belongs on top of the chicken or on the side. I say to serve the gravy however you want it. I like it any way I can get it, but on this day, I chose to serve my chicken with the gravy on top. Sprinkle some chopped fresh parsley over the top to make it look pretty if you can wait that long.
If you like this recipe, you may also like the following recipes:
Seasoned Chicken or Pork Chops
Chicken Cutlets with Low-Carb Southern Pecan Gravy
Equipment
- Measuring spoons
- 1 measuring cup
- 1 skillet
- 1 Large spoon
- 1 resealable bag
- tongs
- 1 plate
- 1 knife
- 1 whisk
Ingredients
- 4 Tbsp. butter divided
- 1 cup pecans chopped
- 4 chicken cutlets
- 3-4 Tbsp. Carbquick or other low-carb baking mix
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. oil
- 1/2 cup chicken broth
- 1 Tbsp. brown sugar
- 1/2 tsp. thyme
- 1/2 tsp. chicken bouillon
- 2 Tbsp. champagne vinegar
- 1 tsp. nutmeg
- 1 cup sour cream
- 1 8- oz. package cream cheese
Instructions
- Melt 2 tablespoons butter in a skillet.
- Add pecans and toast 2-3 minutes, stirring constantly.
- Remove and cool.
- Season chicken with salt and pepper.
- Place 2 tablespoons of Carbquick in the bottom of a resealable bag, then, place the chicken in the bag.
- Place 2 more tablespoons on top of the chicken.
- Seal the bag, squeezing out all the air possible; then, SHAKE, SHAKE, SHAKE until all the chicken is coated evenly with the Carbquick.
- Heat 3 tablespoons of oil in a skillet.
- Cook the chicken about 5-8 minutes on both sides until the internal temperature reaches 165 degrees.
- Remove and keep warm.
- Pour the chicken broth in the skillet.
- Cook two minutes while deglazing the pan.
- Add the brown sugar, thyme, chicken bouillon, nutmeg and champagne vinegar.
- Cook until slightly thick.
- Add the sour cream and cream cheese.
- Stir until the cream cheese is melted and the mixture is smooth.
- Add two tablespoons of butter and the pecans.
- Stir until the pecans are incorporated. If you want a thinner gravy, add a little milk or half and half until it is the desired consistency. Heat until hot.
- Serve the chicken with the gravy on top or on the side.
- Sprinkle some chopped fresh parsley over the top to make it look pretty if you can wait that long.
