Keto Garlic Mushroom Chicken Casserole
This Keto Garlic Mushroom Chicken Casserole is a creamy, savory oven-baked dish made with tender chicken thighs, sautéed mushrooms, and a rich garlic cream sauce. Comforting, low-carb, and built to hold its texture without fillers.
Ingredients
- 2 lb chicken thigh (skinless, boneless)
- 12 oz mushrooms (sliced)
- 1 ¼ cups heavy cream
- 4 cloves garlic (minced)
- 1 tsp onion powder
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
- 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.
- Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Remove from heat.
- Arrange the chicken thighs evenly in the prepared baking dish.
- Spread the mushroom and garlic mixture over the chicken.
- In a bowl, whisk together heavy cream, onion powder, dried thyme, salt, and black pepper.
- Pour the cream mixture evenly over the chicken and mushrooms.
- Sprinkle mozzarella and Parmesan evenly on top.
- Bake uncovered for 40–45 minutes, until the chicken is cooked through and the sauce is thick and bubbling.
- Rest for 5 minutes before serving.