A comforting low-carb casserole made with tender chicken, earthy mushrooms, and a creamy sauce, perfect for family dinners.
Keto Garlic Mushroom Chicken Casserole
Is there anything more comforting than creating a hearty casserole on a cozy evening? Recently, I found myself reminiscing about family dinners filled with laughter, delicious food, and the unmistakable aroma of garlic wafting through the kitchen. This Keto Garlic Mushroom Chicken Casserole is like a warm hug on a plate, combining tender chicken, earthy mushrooms, and creamy goodness that’s low-carb and simply satisfying. It’s not just a meal; it’s a moment of nostalgia that brings the best of my childhood back to the table.
What sets this dish apart is its incredible balance of flavors and textures. The succulent chicken melds beautifully with the rich, buttery sauce, while the sautéed mushrooms bring a lovely depth to each bite. It’s a time-saver too! With most of the cooking happening in the oven, you can take a breather while it dazzles in the background. This casserole is a glorious showcase of simplicity paired with unlimited deliciousness.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz. mushrooms (cremini or button), sliced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme (or fresh, if you have it!)
- Salt and pepper to taste
- Optional: ½ cup grated Parmesan cheese for extra flavor
- Optional: Fresh parsley for garnish
Cooking Instructions
Let’s get cooking! First, preheat your oven to 375°F (190°C). While that’s warming up, grab a large skillet and heat the olive oil over medium heat. As the oil shimmers, toss in your sliced mushrooms and garlic. Sauté until the mushrooms are soft and the garlic is fragrant, about 4-5 minutes. Isn’t that smell divine?
Once the mushrooms are perfect and golden, remove them from the skillet and set them aside. In the same skillet, season the chicken breasts with salt, pepper, and thyme, then sear them until they’re golden brown, about 5-7 minutes per side. Don’t worry about cooking them through; they’ll finish off in the oven.
Now, the magic happens! In a large bowl, combine the heavy cream, half of the mozzarella, and your sautéed mushrooms. Stir this creamy mixture gently, ensuring everything’s evenly coated. Place the seared chicken breasts in a casserole dish and pour the creamy mushroom mixture over them. Top it off with the remaining mozzarella and sprinkle Parmesan if you wish.
Pop it into your preheated oven and let it bake for about 25-30 minutes, or until the cheese is bubbly and golden. Keep an eye on it; you’ll want to pull it out when the chicken reaches an internal temperature of 165°F (75°C). The anticipation builds as your kitchen fills with that mouthwatering aroma.
Serving Suggestions
When it comes time to serve, pair this Keto Garlic Mushroom Chicken Casserole with a simple green salad dressed with lemon vinaigrette. The fresh bite of the salad will perfectly balance the creamy richness of the dish. If you’re feeling daring, you could even top your casserole with some crisp bacon bits or walnuts for a delightful crunch.
This dish is also fantastic reheated for lunch or dinner the next day. It holds up beautifully and lets those flavors deepen even more. And if you happen to have leftovers (though it’s hard to imagine!), it’s perfect as a filling low-carb meal prep option.
Tips and Variations
Here are a few ideas to personalize your casserole to your taste:
- Mushroom Variety: Try using a mix of mushrooms like shiitake or portobello for different flavors and textures.
- Herb Swaps: Experiment with other herbs like rosemary or oregano for a different touch. Fresh herbs can bring a burst of flavor!
- Dairy-Free Option: Swap heavy cream for coconut cream or a nut-based cream to keep it dairy-free!
- Extra Veggies: Add some spinach or broccoli for a boost of nutrients and color. Just make sure to sauté them well before mixing in the casserole.
Q&A Section
1. Can I use frozen chicken for this recipe?
Absolutely! Just remember that if you’re cooking with frozen chicken, the cooking time may increase a bit to ensure it reaches the right temperature.
2. Is this casserole suitable for meal prep?
Yes! You can prepare this casserole a day in advance. Just bake it when you’re ready to enjoy it, or you can portion it out and store it covered in the fridge for up to three days.
3. What should I serve with this casserole?
A simple green salad with a light dressing is a perfect complement. Roasted vegetables are another excellent choice for a side dish!
4. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage; just ensure to thaw it fully before reheating.
Behind the Scenes
As I worked to develop this recipe, I faced a few hurdles along the way. Initially, my pasta-style version turned into a gooey disaster, but every misstep taught me something—like sticking to sauces that highlight the simplicity of low-carb cooking. After a delightful trial and error, I landed on this creamy combination that I couldn’t wait to share. It’s one of those recipes where every little detail comes together perfectly, resulting in a dish I’m proud to serve to family and friends.
Final Thoughts
This Keto Garlic Mushroom Chicken Casserole has quickly become a staple in my home. Whether it’s for a family dinner, a cozy gathering, or simply to relish a comforting dish all by myself, it always delivers. I can’t wait for you to experience this flavorful ode to garlic and mushrooms. Enjoy the journey of making it, and I’d love to hear about how yours turns out! Happy cooking!
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 oz mushrooms (cremini or button), sliced
- 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme Fresh thyme can be used as an alternative.
- 1 to taste salt and pepper Adjust based on preference.
Optional Ingredients
- ½ cup grated Parmesan cheese For extra flavor.
- as needed Fresh parsley for garnish
Preparation
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and garlic, sauté until the mushrooms are soft and the garlic is fragrant, about 4-5 minutes.
Remove the mushrooms from the skillet and set aside.
In the same skillet, season the chicken breasts with salt, pepper, and thyme, then sear them until golden brown, about 5-7 minutes per side.
Assembly
In a large bowl, combine the heavy cream, half of the mozzarella, and the sautéed mushrooms. Stir gently to coat.
Place the seared chicken breasts in a casserole dish and pour the creamy mushroom mixture over them.
Top with the remaining mozzarella and sprinkle with Parmesan if desired.
Baking
Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden.
Ensure the chicken reaches an internal temperature of 165°F (75°C) before removing from the oven.
Serving: 1gCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 34gSaturated Fat: 18gSodium: 600mgFiber: 1gSugar: 2g
Serve with a simple green salad dressed with lemon vinaigrette for a balanced meal. This casserole can be reheated for leftovers and also works great as a meal prep option.
