This Keto Garlic Mushroom Chicken Casserole is rich, creamy, and deeply savory while staying low in carbs. Juicy chicken breasts bake in a garlic cream sauce with tender mushrooms and melted cheese, making it a cozy weeknight dinner that also works for meal prep. If you love comforting chicken dishes like creamy baked chicken casseroles , this keto version will quickly earn a spot in your rotation.
Why You’ll Love It
- Keto-friendly: Low carb, high fat, and naturally gluten-free.
- One dish: Everything bakes together for easy cleanup.
- Comfort food: Creamy garlic sauce with earthy mushrooms.
- Meal prep ready: Reheats well for lunches or busy nights.
Ingredients
- 2 lb boneless, skinless chicken breasts, sliced into cutlets
- 2 tbsp olive oil or butter
- 12 oz mushrooms, sliced (cremini or white button)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 to 7 minutes until browned and most moisture has evaporated.
- Stir in minced garlic and cook for 30 seconds until fragrant. Reduce heat to low and add heavy cream and cream cheese, stirring until smooth.
- Season the sauce with Italian seasoning, garlic powder, salt, and pepper. Remove from heat.
- Arrange chicken cutlets evenly in the baking dish. Pour the garlic mushroom sauce over the chicken.
- Sprinkle mozzarella and Parmesan evenly on top.
- Bake uncovered for 30 to 35 minutes, until the chicken reaches 165°F and the cheese is bubbly and lightly golden.
- Garnish with fresh parsley before serving.
Tips & Variations
- Extra garlic: Add roasted garlic for deeper flavor.
- Spinach boost: Stir in 2 cups fresh spinach before baking.
- Crispier top: Broil for 2 to 3 minutes at the end.
- For mushroom lovers, try techniques from garlic butter mushrooms to deepen flavor.
Substitutions
- Chicken thighs: Swap breasts for boneless thighs for a juicier result.
- Dairy-free: Use coconut cream and dairy-free cheese, keeping carbs in check.
- Cheese options: Try provolone or Monterey Jack.
Serving Suggestions
Serve this casserole with roasted low-carb veggies like cauliflower or pair it with a simple skillet side inspired by garlic cauliflower mushroom skillet . A fresh green salad with olive oil dressing balances the richness perfectly.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat: Warm in a 350°F oven or microwave until heated through.
FAQs
Is this casserole truly keto?
Yes. This recipe is low in carbs and high in fats, making it suitable for most ketogenic meal plans.
Can I make it ahead of time?
Absolutely. Assemble the casserole up to 24 hours ahead and bake when ready.
What mushrooms work best?
Cremini mushrooms add deeper flavor, but white button mushrooms work well too.
More to Try
- Chicken Piccata with Lemon and Capers
- Creamy Ground Beef Skillet
- White Chicken Chili
- Best Chicken Breast Recipes
Conclusion
This Keto Garlic Mushroom Chicken Casserole proves that comfort food can still fit a low-carb lifestyle. Creamy, filling, and packed with garlic flavor, it’s a reliable dinner you’ll want to make again and again.
Print
Keto Garlic Mushroom Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Keto Garlic Mushroom Chicken Casserole is rich, creamy, and deeply savory while staying low in carbs. Juicy chicken breasts bake in a garlic cream sauce with tender mushrooms and melted cheese—perfect for cozy dinners or meal prep.
Ingredients
- 2 lb boneless, skinless chicken breasts, sliced into cutlets
- 2 tbsp olive oil or butter
- 12 oz mushrooms, sliced (cremini or white button)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 to 7 minutes until browned and most moisture has evaporated.
- Stir in minced garlic and cook for 30 seconds until fragrant. Reduce heat to low and add heavy cream and cream cheese, stirring until smooth.
- Season the sauce with Italian seasoning, garlic powder, salt, and pepper. Remove from heat.
- Arrange chicken cutlets evenly in the baking dish. Pour the garlic mushroom sauce over the chicken.
- Sprinkle mozzarella and Parmesan evenly on top.
- Bake uncovered for 30 to 35 minutes, until the chicken reaches 165°F and the cheese is bubbly and lightly golden.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, try adding roasted garlic or stirring in fresh spinach. Swap in chicken thighs for juicier meat, and broil briefly for a crispier top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
Keywords: keto, chicken, casserole, garlic, mushroom, low carb