Description
Indulge in a creamy, savory Keto Chicken Mushroom Casserole, a comforting one-dish wonder where tender chicken and earthy mushrooms are bathed in a rich, guilt-free low-carb sauce, topped with melted cheese. Perfect for weeknights and meal prep, this recipe proves healthy eating can be deeply satisfying.
Ingredients
Scale
- ¼ cup butter
- 1 pound chicken, cubed
- 5 ounces mushrooms, sliced
- ½ cup chopped onion
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon minced garlic
- 8 ounces frozen chopped spinach, thawed and drained
- 1 cup chicken broth
- 8 ounces cream cheese
- 1 cup shredded gruyere cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
- In a bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
- Finely dice the onion, slice mushrooms, and mince garlic for ‘mise en place’.
- Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken in batches for 3-5 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium, add oil if needed, then sauté diced onion for 3-5 minutes until translucent. Add sliced mushrooms and cook for 5-7 minutes until browned and moisture is released. Stir in minced garlic for 1 minute until fragrant.
- Add softened cream cheese to the skillet with vegetables, stirring until melted and smooth. Stir in chicken broth, bringing to a simmer. Add heavy cream, Dijon mustard, and Italian seasoning, stirring for 2-3 minutes until slightly thickened. Taste and adjust seasonings.
- Return seared chicken to the skillet, stirring until fully coated in the sauce. Stir in thawed and drained spinach. Transfer the entire mixture evenly into the greased casserole dish.
- Evenly sprinkle shredded Gruyere cheese over the casserole. Bake for 20-25 minutes in the preheated oven, or until hot, bubbly, and the cheese is golden brown.
- Allow the casserole to rest for 5-10 minutes on a wire rack before serving. Garnish with fresh chopped parsley. Store leftovers in an airtight container for 3-4 days in the refrigerator; reheat gently in the microwave or oven.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Keto Chicken Mushroom Casserole, Low Carb Chicken Recipe