Keto Garlic Mushroom Chicken Casserole: Comforting, Creamy & Low-Carb
There’s something magical about a bubbling casserole fresh from the oven, especially when it’s both comforting and keto-friendly. This Keto Garlic Mushroom Chicken Casserole brings tender chicken thighs, earthy mushrooms, and a creamy garlic sauce together in one skillet-to-oven dish that’s as simple as it is satisfying.
Born from my love of hearty family dinners and my commitment to keeping things low-carb, this recipe checks every box: rich flavor, easy prep, and weeknight convenience. Whether you’re pairing it with cauliflower mash or ending the meal with Keto Coconut Cheesecake, you’ll have a meal that feels indulgent without breaking your carb budget.
A Cozy Casserole with a Keto Twist
A Family Favorite Made Low-Carb
Some recipes just feel like home, and for me, casseroles are at the top of that list. I grew up watching my mom layer chicken, veggies, and creamy sauces into a baking dish, letting the oven work its slow magic. Years later, when I started eating low-carb, I was determined not to give up that tradition. This Keto Garlic Mushroom Chicken Casserole was my answer—a skillet of golden-browned chicken thighs, earthy mushrooms, and a garlic-kissed cream sauce that’s rich without being heavy. It’s the kind of comfort food you’ll make on repeat, especially when you know dessert can be something like Keto Coconut Cheesecake to keep the carb count low.
Why This Recipe Always Delivers
The secret lies in the balance of flavors. Garlic and mushrooms create a naturally savory base, while cream cheese and heavy cream turn it into something luxuriously silky. The chicken thighs keep things juicy, even after baking, and the one-pan method means fewer dishes—always a win. I love that this dish reheats beautifully, making it perfect for meal prep. If you like having quick keto snacks on hand, you might also try my Keto Pecan Softies Recipe; they’re just as easy and satisfying. Whether it’s your first time making a low-carb casserole or your fiftieth, this one never disappoints.
Ingredients & Variations
Must-Have Ingredients for Flavor Depth
To make the best Keto Garlic Mushroom Chicken Casserole, you’ll want a few key ingredients. Chicken thighs are my top choice—they stay juicy, absorb flavors beautifully, and handle oven baking without drying out. Garlic, fresh and minced, adds a punch of aroma, while mushrooms bring a deep, earthy richness. Cream cheese and heavy cream create the luscious sauce, binding everything together without adding carbs. For seasoning, I stick to sea salt, cracked pepper, thyme, and paprika for subtle warmth. Serve it up and, if you’re celebrating, pair it with a slice of Keto Texas Sheet Cake for the ultimate low-carb dinner combo.
Smart Swaps for Any Diet
This recipe is flexible enough to suit different dietary needs. If you’re dairy-free, swap heavy cream for coconut cream and use a plant-based cream cheese. For more greens, stir in fresh spinach or swap it for kale. Looking to cut fat? Use chicken breast instead of thighs and opt for light cream cheese. If you want a decadent finish to a lighter main course, consider a dessert like my Flourless Keto Chocolate Cake—rich, chocolatey, and still low-carb. These swaps make it easy to adapt the dish while keeping the essence of creamy, garlicky comfort intact.
Also Read: Easy Egg Roll in a Bowl (Low-Carb Recipe)
Step-by-Step Cooking Guide
From Skillet to Oven in Minutes
One of the best parts about making Keto Garlic Mushroom Chicken Casserole is how quickly it comes together. Start by heating a large oven-safe skillet over medium heat. Add butter or olive oil, then sauté garlic until fragrant—just 30 seconds. Add mushrooms, letting them brown instead of steam by keeping the heat steady and not overcrowding the pan. Remove them once they’re golden. In the same skillet, sear chicken thighs until the skin turns crispy and the edges caramelize. Return mushrooms to the pan, stir in cream cheese and heavy cream, and let the sauce thicken before moving the whole dish to the oven. If you love meal prepping, you’ll find this as handy as making Keto Pecan Pie Bars ahead of time.
Perfect Bake Every Time
The key to a perfect casserole is baking it just long enough to meld the flavors without drying the chicken. Bake uncovered at 375°F for about 20 minutes, or until the chicken reaches 165°F internally. If you notice the top browning too quickly, loosely tent it with foil for even heat distribution. The sauce will bubble gently, thickening around the chicken and mushrooms. For special occasions, I like serving this alongside a dessert like Brownie Cheesecake—both feel indulgent but stay within keto guidelines. When you pull this casserole from the oven, expect applause… even if it’s just from yourself.
Serving, Storage & FAQs
Serving Suggestions & Pairings
This Keto Garlic Mushroom Chicken Casserole pairs beautifully with simple sides that keep the meal low-carb. Try creamy cauliflower mash, roasted asparagus, or buttery zucchini noodles. The rich sauce also makes a great topping for steamed broccoli. For a complete keto dinner menu, I love serving this casserole followed by a cool, indulgent slice of Keto Coconut Cheesecake. The light sweetness balances the savory richness of the main dish, making it a dinner worth repeating week after week.
Also Read: Keto Taco Casserole: Easy Low-Carb Family Dinner Everyone Loves
Storage, Reheating & Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the casserole into individual servings, wrap tightly, and store for up to 2 months. For best results, thaw overnight in the fridge before reheating. Warm it gently in a 350°F oven or over medium heat in a skillet to keep the sauce creamy. Avoid microwaving for too long, as it can cause the sauce to separate. These tips make it just as convenient as baking a dessert ahead, like my Keto Pecan Softies Recipe, so you always have a quick option ready.
FAQs About Keto Garlic Mushroom Chicken Casserole
Is Keto Garlic Mushroom Chicken Casserole easy to make?
Yes, it comes together in under 45 minutes with minimal prep.
Can I make it creamy without dairy?
Absolutely—swap in coconut cream and dairy-free cream cheese for a similar texture.
Can I use chicken breast instead of thighs?
Yes, just reduce the baking time to avoid drying them out.
Can I add spinach or other vegetables?
Definitely—spinach, kale, or zucchini all work well in this casserole.
Conclusion
This Keto Garlic Mushroom Chicken Casserole proves that comfort food can be indulgent without breaking your carb goals. With tender chicken thighs, savory mushrooms, and a creamy garlic sauce, it’s a weeknight win and a crowd-pleaser for gatherings. The recipe’s flexibility means you can swap veggies, adjust dairy, or change the protein without losing its signature richness. Pair it with light keto sides and finish with a dessert like Keto Coconut Cheesecake for the perfect low-carb meal. Once you try it, you’ll want to keep it on your regular rotation—it’s the kind of dish that makes keto feel effortless.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator.
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Keto Garlic Mushroom Chicken Casserole: Comforting, Creamy & Low-Carb
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy, savory keto casserole with tender chicken thighs, earthy mushrooms, garlic, and a rich cream cheese sauce. Perfect for weeknight dinners or meal prep.
Ingredients
1 ½ lbs chicken thighs (skin-on or boneless)
2 cups sliced mushrooms
3 cloves garlic, minced
4 oz cream cheese, full-fat
½ cup heavy cream
2 tbsp butter or olive oil
1 tsp thyme
½ tsp paprika
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat butter in a large oven-safe skillet over medium heat.
3. Sear chicken thighs until golden, about 3–4 minutes per side. Remove and set aside.
4. Add garlic and mushrooms to the skillet, sauté until browned.
5. Stir in cream cheese and heavy cream until smooth.
6. Return chicken to the skillet, coat with sauce.
7. Transfer to oven and bake uncovered for 20 minutes or until chicken reaches 165°F internally.
8. Garnish with parsley and serve warm.
Notes
For dairy-free, use coconut cream and dairy-free cream cheese.
Spinach or kale can be added before baking for extra greens.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
