Description
Creamy Keto Garlic Mushroom Chicken Casserole is a rich, savory, and comforting dish that’s perfect for a low-carb lifestyle. This dish combines tender chicken, earthy mushrooms, and a luscious, creamy garlic sauce, all baked to perfection for a satisfying meal that fits into your keto or low-carb diet. It’s ideal for a cozy weeknight dinner or for serving guests who appreciate flavorful comfort food without the carbs.
Ingredients
For the Chicken and Sauce:
4 boneless, skinless chicken breasts (about 1 1/2 lbs or 680g), cubed or sliced
2 tablespoons olive oil (for searing the chicken)
3 tablespoons butter (for the sauce)
4 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (240ml) chicken broth (preferably low-sodium)
1/2 cup (50g) grated Parmesan cheese
1 cup (100g) shredded mozzarella cheese
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/2 teaspoon garlic powder
Salt and pepper, to taste
For the Mushrooms:
2 cups (150g) cremini mushrooms, sliced (or any other mushrooms of your choice)
1 tablespoon olive oil (for sautéing the mushrooms)
Optional Garnish:
Fresh parsley, chopped (for garnish)
Instructions
Prepare and Cook the Chicken:
Cut the chicken breasts into bite-sized cubes or thin strips. Season with salt, pepper, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally until golden brown on all sides and cooked through. Remove from the skillet and set aside.
Sauté the Mushrooms:
In the same skillet, add 1 tablespoon of olive oil and the sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until they are tender and golden brown. Once cooked, remove the mushrooms from the skillet and set them aside with the chicken.
Make the Creamy Sauce:
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the heavy cream and chicken broth, stirring and bringing the mixture to a gentle simmer. Cook for 3-5 minutes to thicken the sauce slightly.
Stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with fresh thyme, salt, and pepper. Taste and adjust seasoning, if needed.
Assemble the Casserole:
In a large baking dish, combine the cooked chicken and mushrooms. Pour the creamy sauce evenly over them, making sure everything is coated well. Stir gently to distribute the sauce.
Bake the Casserole:
Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the casserole is bubbling and golden brown on top. For a crispier, golden crust, broil for an additional 2-3 minutes at the end of the baking time.
Serve and Garnish:
Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of freshness. Serve hot and enjoy!
Notes
The casserole is easy to customize with your favorite veggies. Try adding spinach, zucchini, or cauliflower florets for extra fiber and nutrients.
For a spicier version, consider adding red pepper flakes or a diced jalapeño to the sauce.
This casserole freezes well—just allow it to cool completely, then wrap it tightly and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Keto, Low-Carb
Nutrition
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Creamy keto chicken casserole,Keto chicken dinner recipe,Mushroom chicken casserole,Low-carb chicken bake