Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 135mg
