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