This keto creamy chicken casserole brings together tender, juicy chicken with mushrooms and a rich, velvety sauce for the ultimate low-carb comfort food. It’s baked to perfection with a cheesy golden top — the kind of meal I love when I want something hearty without breaking my keto goals.
Why You’ll Love This Recipe
I love how this dish is both indulgent and simple to make. The creamy sauce made with heavy cream and Parmesan feels luxurious, while the mushrooms and spices bring depth and balance. It’s perfect for busy weeknights or even meal prep, and since it all comes together in one dish, cleanup is minimal. Plus, it’s naturally low in carbs, making it a go-to recipe in my keto rotation.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
770 g chicken breast, tenders, or boneless skinless thighs
Salt to taste
1 tsp ground paprika
Pepper to taste
80 g onion, finely chopped
¼ tsp garlic, minced
500 g mushrooms, halved
220 ml heavy whipping cream
50 g Parmesan cheese (divided)
220 ml chicken broth or water
2 Tbsp lemon juice
¼ tsp nutmeg
1 Tbsp chopped parsley for garnish
Directions
I preheat the oven to 175 °C (350 °F) and grease a baking dish with butter or cooking spray.
I season the chicken with salt, pepper, and paprika, then cook it in a skillet over medium heat until it’s browned and fully cooked. I remove it from the pan and set it aside.
In the same skillet, I sauté the chopped onion and garlic until fragrant. I add the mushrooms and cook until they soften and release their moisture.
I pour in the heavy cream, chicken broth (or water), lemon juice, and nutmeg. I let the sauce simmer for a few minutes until it slightly thickens.
I arrange the cooked chicken in the prepared baking dish, pour the sauce evenly over it, and sprinkle Parmesan cheese on top.
I bake the casserole for 25–30 minutes until it’s bubbling and golden brown. After baking, I let it rest for a few minutes and garnish with chopped parsley before serving.
Servings and timing
Makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I like swapping chicken breasts for boneless thighs for a richer flavor.
Sometimes I toss in low-carb vegetables like spinach or broccoli for more texture and nutrients.
I’ve tried other cheeses like mozzarella or cheddar when I want to mix up the flavor.
For a dairy-free twist, I replace the cream with coconut cream and use a dairy-free cheese alternative.
When I want a slightly thicker sauce, I mix in a bit of xanthan gum while simmering the cream.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave (2–3 minutes) or oven (175 °C for 15 minutes) until it’s heated through.
For longer storage, I freeze individual portions in freezer-safe containers for up to 2 months. I thaw them in the fridge overnight and reheat as usual.
FAQs
How many carbs are in each serving?
Each serving has about 5 grams of net carbs, making it ideal for a keto-friendly meal.
Can I make this casserole ahead of time?
Yes, I often assemble it ahead and keep it in the fridge for up to 24 hours before baking. It’s also freezer-friendly.
What kind of mushrooms should I use?
I usually go with button or cremini mushrooms, but any variety works as long as they’re fresh and firm.
Is there a way to make it spicier?
Definitely. I sometimes add red pepper flakes or a dash of cayenne to give the sauce a bit of heat.
Can I use rotisserie chicken instead?
Yes, when I’m short on time, I shred rotisserie chicken and add it directly to the baking dish before pouring over the sauce.
Conclusion
This keto creamy chicken casserole is everything I want in a comforting, low-carb dinner. It’s rich, filling, and full of flavor — and I love how easy it is to throw together. Whether I’m feeding the family or meal-prepping for the week, it always hits the spot.
This keto creamy chicken casserole combines juicy chicken, mushrooms, and a rich Parmesan cream sauce, baked to golden perfection for a comforting low-carb meal.
Ingredients
770 g chicken breast, tenders, or boneless skinless thighs
Salt to taste
1 tsp ground paprika
Pepper to taste
80 g onion, finely chopped
¼ tsp garlic, minced
500 g mushrooms, halved
220 ml heavy whipping cream
50 g Parmesan cheese (divided)
220 ml chicken broth or water
2 Tbsp lemon juice
¼ tsp nutmeg
1 Tbsp chopped parsley for garnish
Instructions
Preheat the oven to 175 °C (350 °F) and grease a baking dish with butter or cooking spray.
Season the chicken with salt, pepper, and paprika. Cook in a skillet over medium heat until browned and fully cooked. Remove and set aside.
In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until softened.
Pour in the heavy cream, chicken broth (or water), lemon juice, and nutmeg. Simmer until the sauce slightly thickens.
Arrange the cooked chicken in the baking dish. Pour the sauce over it and sprinkle Parmesan cheese on top.
Bake for 25–30 minutes until bubbling and golden brown. Let rest before garnishing with chopped parsley and serving.
Notes
Swap chicken breasts for boneless thighs for extra flavor.
Add spinach or broccoli for more texture and nutrients.
Try mozzarella or cheddar instead of Parmesan for variety.
Use coconut cream and dairy-free cheese for a dairy-free version.
Thicken the sauce with a bit of xanthan gum if desired.
