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
Scale
- 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