Keto Lemon Rosemary Chicken & Cauliflower Bake is a bright, creamy low-carb casserole made with tender chicken, roasted cauliflower, lemon, and rosemary. This easy keto dinner is perfect for meal prep, comforting weeknight meals, and flavorful low-carb eating. Fresh, aromatic, and fully keto-friendly.
About This Recipe
Keto Lemon Rosemary Chicken & Cauliflower Bake brings together bright citrus, fragrant herbs, and creamy textures in a low-carb casserole that feels both refreshing and comforting. The combination of lemon and rosemary gives the dish a vibrant Mediterranean flavor, while the roasted cauliflower and creamy sauce provide satisfying richness. It’s the kind of dish that tastes complex and elegant even though it comes together with simple ingredients and straightforward steps.
The recipe starts by lightly roasting cauliflower florets to deepen their flavor and give them a golden, slightly crisp edge. Meanwhile, chicken is seasoned and combined with a creamy lemon-rosemary sauce made from heavy cream, cream cheese, garlic, and broth. As everything bakes together, the sauce thickens and coats the chicken and cauliflower, creating a velvety texture that balances the brightness of the lemon and the earthiness of the rosemary. The aroma alone makes this dish feel special.
This casserole is naturally keto-friendly, high-protein, and low-carb, making it perfect for anyone wanting a flavorful dinner without complicated prep. It also reheats extremely well, making it ideal for meal prep or planning ahead for busy days. You can easily customize the flavors by increasing the lemon for freshness, adding Parmesan for richness, or including spinach or mushrooms for extra volume. For those who love creamy chicken casseroles but want something lighter and more herb-forward, this recipe is a great fit.
Whether you’re building out your Chicken Casserole board, planning weekly meals, or trying to introduce more bright flavors into your keto routine, this lemon rosemary bake is a perfect choice. It’s cozy but not heavy, flavorful but still simple, and always satisfying.
Why You’ll Love This Recipe
- Bright lemon-herb flavor
- Creamy, comforting texture
- Low-carb and high-protein
- Perfect for meal prep
- Easy ingredients and simple steps
- Family-friendly
- Roasted cauliflower adds depth
- Fits perfectly on Chicken Casserole board
Ingredients
For the Bake
- 3 cups cauliflower florets
- 1.5 lb chicken breast, cut into cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Lemon Rosemary Sauce
- 1 cup heavy cream
- 4 oz cream cheese
- 1/2 cup chicken broth
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
- 1/2 cup grated Parmesan (optional but recommended)
For Topping
- 1 cup shredded mozzarella
- Lemon slices + extra rosemary (optional)
Instructions
- Preheat oven to 400°F.
- Toss cauliflower with olive oil, salt, and pepper. Roast 12–15 minutes until lightly golden.
- Reduce oven heat to 375°F.
- Add chicken to a large bowl and season with salt and pepper.
- In a saucepan, heat heavy cream, cream cheese, broth, lemon zest, lemon juice, garlic powder, and rosemary until smooth. Add Parmesan if using.
- Combine roasted cauliflower, chicken, and the lemon rosemary sauce.
- Transfer to a greased baking dish and top with mozzarella.
- Bake 20–25 minutes until bubbly and chicken is fully cooked.
- Optional: garnish with lemon slices and rosemary.
Nutrition (per serving)
- Calories: 430
- Fat: 30g
- Protein: 32g
- Net Carbs: 4g
FAQ
- Q: Can I use chicken thighs?
A: Yes — they stay extra juicy and work perfectly. - Q: Can I make it more lemony?
A: Add extra zest or 1 more tablespoon lemon juice. - Q: Is Parmesan required?
A: Optional, but it deepens the flavor and thickens the sauce. - Q: Can I use frozen cauliflower?
A: Yes — roast longer to evaporate moisture. - Q: Is this good for meal prep?
A: Very. It reheats well and the flavors improve overnight.
Variations & Substitutions
- Add spinach for extra greens
- Use mushrooms for more volume
- Swap rosemary for thyme
- Add chili flakes for heat
- Use chicken thighs instead of breasts
- Add roasted garlic for depth
Serving Suggestions
- Serve with cauliflower rice
- Pair with sautéed green beans
- Add a simple lemon side salad
- Enjoy as a full meal on its own
Keto Lemon Rosemary Chicken & Cauliflower Bake
Ingredients
For the Bake
- 3 cups cauliflower florets
- 1.5 lb chicken breast (cut into cubes)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Lemon Rosemary Sauce
- 1 cup heavy cream
- 4 oz cream cheese
- 1/2 cup chicken broth
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp fresh rosemary (finely chopped (or 1/2 tsp dried))
- 1/2 cup grated Parmesan (optional but recommended)
For Topping
- 1 cup shredded mozzarella
- Lemon slices + extra rosemary (optional)
Instructions
- Preheat oven to 400°F.
- Toss cauliflower with olive oil, salt, and pepper. Roast 12–15 minutes until lightly golden.
- Reduce oven heat to 375°F.
- Add chicken to a large bowl and season with salt and pepper.
- In a saucepan, heat heavy cream, cream cheese, broth, lemon zest, lemon juice, garlic powder, and rosemary until smooth. Add Parmesan if using.
- Combine roasted cauliflower, chicken, and the lemon rosemary sauce.
- Transfer to a greased baking dish and top with mozzarella.
- Bake 20–25 minutes until bubbly and chicken is fully cooked.
- Optional: garnish with lemon slices and rosemary
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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