Keto Garlic Mushroom Chicken Casserole

Preheat the oven to 375°F and lightly grease a baking dish.

Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook until browned and most moisture has evaporated.

For this step: 12 oz mushrooms (sliced), 2 tbsp butter, 1 tbsp olive oil

Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Remove from heat.

For this step: 12 oz mushrooms (sliced), 4 cloves garlic (minced)

Arrange the chicken thighs evenly in the prepared baking dish.

For this step: 2 lb chicken thigh (skinless, boneless)

Spread the mushroom and garlic mixture over the chicken.

For this step: 2 lb chicken thigh (skinless, boneless), 12 oz mushrooms (sliced), 4 cloves garlic (minced)

In a bowl, whisk together heavy cream, onion powder, dried thyme, salt, and black pepper.

For this step: 1 ¼ cups heavy cream, 1 tsp onion powder, 1 tsp dried thyme, ¾ tsp salt, ½ tsp black pepper

Pour the cream mixture evenly over the chicken and mushrooms.

For this step: 2 lb chicken thigh (skinless, boneless), 12 oz mushrooms (sliced), 1 ¼ cups heavy cream

Sprinkle mozzarella and Parmesan evenly on top.

For this step: ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese

Bake uncovered for 40–45 minutes, until the chicken is cooked through and the sauce is thick and bubbling.

For this step: 2 lb chicken thigh (skinless, boneless)

Rest for 5 minutes before serving.