Embrace the best of both worlds with this Keto Garlic Mushroom Chicken Casserole—your new go-to low-carb comfort food that delivers on flavor and satisfaction. Who says keto means giving up warm, creamy casseroles? One bite of this rich, garlicky, mushroom-studded chicken bake, and you’ll forget all about pasta, rice, or breadcrumbs. The secret lies in simple, wholesome ingredients coming together to create a creamy, cozy dish that’s 100% keto-friendly.
Why This Recipe Excels on Keto:
This casserole hits all the keto essentials without sacrificing taste or texture:
- Low-Carb Ingredients: Featuring chicken, mushrooms, garlic, and cheese—all carb-smart with no hidden starches.
- Healthy Fats: Heavy cream and cheese work together to boost fat content, making every bite indulgently satisfying.
- Protein Powerhouse: Chicken breast keeps you nourished and full, preventing any unwanted hunger pangs.
- Flavorful Veggies: Mushrooms and fresh garlic infuse bold taste without adding carbs.
By combining comfort food appeal with keto macros, this casserole truly is a dream meal.
Key Ingredients and Their Keto Perks:
- Chicken Breasts: Lean and versatile, great at soaking up the garlicky sauce. Feel free to swap with thighs for extra juiciness.
- Fresh Garlic: Essential for that deep, aromatic flavor that jarred garlic can’t match.
- Mushrooms: Earthy and meaty, they roast up perfectly and deepen the dish’s taste.
- Heavy Cream & Cheese: The foundation for a silky, luscious sauce that’s anything but “diet food.”
- Fresh Herbs (Thyme & Parsley): These brighten and warm the casserole, adding layers of fresh flavor.
How This Casserole Beats the Traditional Version:
- Guilt-Free Creaminess: Rich, velvety sauce thickened naturally by melted cheese and reduced cream.
- Pure Flavor Focus: Without grain fillers, each bite showcases savory chicken and garlicky mushrooms.
- Enhanced Satisfaction: High fat and protein keep you full longer, curbing unnecessary snacking.
Pro Tips for Perfect Keto Casserole:
- Sauté Mushrooms First: Removes moisture, preventing a watery bake.
- Simmer Cream Sauce Briefly: Thickens the sauce for a luscious, not runny, consistency.
- Combine Cheeses: Mozzarella adds meltiness; cheddar adds sharpness—together, they create magic.
- Opt for Fresh Herbs: Whenever possible, fresh parsley and thyme elevate the entire dish.
Make-Ahead, Storage, and Reheating:
- Assemble Ahead: Prep in advance without topping cheese for a fresh bake later.
- Store Smart: Keeps 4 days in the fridge, or freeze portions for quick keto meals.
- Reheat Right: Oven reheating at 300°F covered with foil preserves texture; microwave in short bursts if needed.
When to Serve This Keto Favorite:
- Busy Weeknights: Minimal prep, max flavor.
- Meal Prep Days: Batch cook and enjoy throughout the week.
- Potlucks & Gatherings: Impress keto and non-keto friends alike, no bread required.
Pair with a crisp green salad dressed with olive oil and lemon for a complete meal.
In short, this Keto Garlic Mushroom Chicken Casserole offers all the warm, creamy comfort of a classic casserole—without the carbs. It’s simple, thoroughly satisfying, and a true keto champion. Dig in and celebrate that you chose the low-carb life—and that it’s deliciously working in your favor.
Keto Garlic Mushroom Chicken Casserole
The Keto Garlic Mushroom Chicken Casserole is a creamy, comforting bake made with tender chicken, sautéed mushrooms, fresh garlic, heavy cream, and melty cheese. By skipping flour, milk, and breadcrumbs, this low-carb casserole keeps the focus on rich, garlicky flavor and a naturally thick, velvety sauce. Sautéing the mushrooms first removes excess moisture, while a brief simmer of the cream and cheese creates a luscious, spoon-coating consistency. With plenty of fat and protein and only a few net carbs per serving, it is ideal for busy weeknights, meal prep, or feeding a crowd. It reheats beautifully and pairs perfectly with a simple green salad for a complete keto-friendly meal.
Servings 6 servings
Calories 520kcal
Equipment
- 9×13-inch Baking Dish
- large skillet
- Cutting board
- Chef’s knife
- Mixing bowl
- Tongs
Ingredients
For the chicken and mushrooms
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon fine sea salt for seasoning chicken
- 0.5 teaspoon black pepper for seasoning chicken
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 16 ounces cremini or white mushrooms sliced
- 6 cloves garlic minced
For the creamy garlic sauce
- 1.5 cups heavy cream
- 4 ounces cream cheese cut into small cubes and softened
- 0.5 cup chicken broth low sodium, no sugar added
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 0.5 teaspoon onion powder
- 0.25 teaspoon fine sea salt to taste for the sauce
- 0.25 teaspoon black pepper to taste for the sauce
For the cheese topping and garnish
- 1.5 cups shredded mozzarella cheese low moisture, part-skim
- 0.5 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Pat the chicken pieces dry with paper towels, season them evenly with the teaspoon of salt and the half teaspoon of pepper, and set aside.
- Heat the olive oil and butter in a large skillet over medium high heat until the butter is melted and foamy.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn deep golden and most of the liquid has evaporated, about 7 to 8 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, then transfer the mushroom mixture to the prepared baking dish and spread it in an even layer.
- In the same skillet over medium heat, add the seasoned chicken pieces and sear until the outside is opaque and lightly golden but not fully cooked through, about 4 to 5 minutes, then transfer the chicken to the baking dish and distribute it over the mushrooms.
- Reduce the skillet heat to medium low, pour in the chicken broth and heavy cream, and add the cream cheese cubes, thyme, onion powder, salt, and pepper, stirring gently as the cream cheese melts.
- Simmer the sauce, stirring frequently, until the cream cheese is completely smooth and the sauce has thickened enough to coat the back of a spoon, about 3 to 5 minutes, then taste and adjust seasoning if needed.
- Pour the hot creamy garlic sauce evenly over the chicken and mushrooms in the baking dish, gently nudging with a spatula so the sauce seeps down between the pieces.
- Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top of the casserole.
- Bake the casserole uncovered until the chicken is cooked through to an internal temperature of 165°F and the sauce is bubbling around the edges, about 18 to 22 minutes.
- Turn the oven to broil on high and broil the casserole for 2 to 3 minutes, watching closely, until the cheese is golden and slightly browned in spots.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes to thicken slightly before serving.
- Sprinkle the hot casserole with chopped fresh parsley and serve warm, optionally with a crisp green salad on the side for a complete keto meal.
Notes
For extra richness you can substitute half of the chicken breasts with boneless skinless chicken thighs, which stay very tender in the oven. If you prefer a stronger herb flavor, increase the thyme or add a pinch of rosemary, but avoid premade seasoning blends that may contain added sugars or starches. The casserole can be assembled a day ahead through the step of pouring on the sauce; cover tightly and refrigerate, then top with cheese just before baking, adding a few extra minutes to account for the cold dish. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and can be reheated in a 300°F oven covered with foil until warmed through, or in the microwave in short bursts, stirring between bursts to maintain the creamy texture. Each serving is very filling, so pair it with low carb sides like a simple green salad, roasted broccoli, or sautéed spinach to keep the meal strictly keto.
Nutrition
Calories: 520kcal | Carbohydrates: 6g | Protein: 44g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 190mg | Sodium: 720mg | Potassium: 830mg | Fiber: 1g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 5mg | Calcium: 320mg | Iron: 2mg
