The whole family will love this deliciously creamy Keto Chicken Casserole. It’s low-carb, gluten-free, and ready in under an hour.
Alright, friends, let’s get real for a second. I’m all about a good casserole, but not just any casserole — I’m talking about the kind that’s genuinely flavorful and hearty enough to fill you up. Think crispy and creamy with a savory filling. Not the under seasoned, slightly forgettable variety from years past. And this keto chicken casserole recipe truly delivers. Packed with flavor from a blend of cheddar, mozzarella, and cream cheese, each bite is rich and satisfying without the extra carbs you’d find in traditional casseroles.
And to add another bonus to the list? Not only is this casserole delicious, but it’s also a one-pan wonder, which makes clean-up a total snap.
So whether you’re watching your carbs or not, this ultra simple and perfectly creamy chicken dinner is guaranteed to become a weeknight staple for you.
Is keto Chicken Casserole Healthy?
Yes, this keto chicken casserole can be a healthy option! If you’re following a low-carb or ketogenic diet, it’s particularly good to have this recipe in your arsenal. It contains protein-packed chicken and broccoli, which adds fiber, vitamins C and K, and other antioxidants to the mix. Leeks provide additional fiber and vitamins, while the blend of cheeses adds calcium and healthy fats to keep you nice and satiated.
Just keep in mind that, like many keto dishes, this casserole is higher in saturated fat due to the cheese. While fats are essential on a keto diet, moderation is still key, so this casserole is best enjoyed as part of a balanced diet.
Using different Chicken Variations
Although this recipe calls for chicken thighs, you can use whatever type of chicken you prefer, really. Feel free to use chicken breast if you want to make the dish a little lighter as they contain slightly less fat, or go ahead and use some shredded store-bought rotisserie chicken to skip a step and minimize cooking time. You could even use grilled chicken if you so desire.
How to Make Ahead and Store
To make this dish ahead of time, assemble all the ingredients in your pan or casserole dish, cover tightly, and store in the refrigerator for up to 24 hours before baking. This keto chicken casserole will also keep well for 3 to 4 days in the refrigerator. Store it in an airtight container, and simply reheat individual portions in the microwave or oven.
Serving Suggestions
This recipe is really flavorful and rich, so it would be best served with some hot rice. To keep the meal keto-friendly, I recommend serving this keto chicken casserole with cauliflower rice, which can be made in a variety of ways.
To try your hand at other keto-friendly casseroles, check out this keto green bean casserole, Mexican keto casserole, or BBQ chicken and zoodle casserole.
Recipe
Ingredients
- 1 1/2 tablespoon olive oil, divided
- 1 pound boneless, skinless chicken thighs
- 2 cups broccoli, cut into small florets
- 1 cup leeks, sliced
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup cheddar cheese, grated and packed
- 4 ounces cream cheese (1/2 a brick)
- 6 tablespoon heavy whipping cream
- 2 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
Instructions
- Pre heat your oven to 375 degrees.
- Heat 1 tablespoon of oil in a large, oven-safe skillet on high heat.
- Sear the chicken thighs until golden brown on each side, about 3 minutes per side. Once seared, turn to medium heat, cover and cook until the chicken is done and an instant-read thermometer reads 165 degrees F, about 7-9 minutes.
- While the chicken cooks, place a steamer basket over a pot of water and bring to a boil. Once boiling, add in the broccoli, cover and cook until the broccoli is bright green and tender, about 2-4 mins. Drain and set aside.
- Transfer the chicken to a cutting board and wipe out the pan. Heat the remaining 1 tablespoon of olive oil on medium heat and cook the leeks and the paprika until just softened, about 2-3 minutes.
- Turn to medium low and add in 1/4 cup of then Parmesan cheese, the cheddar cheese, cream cheese, whipping cream, mayo, mustard, and salt. Whisk until smooth and creamy. Once done, remove from heat.
- Cut the chicken into small cubes and add it, along with the broccoli, into the pot, stirring to coat.
- Sprinkle the remaining Parmesan over the casserole and bake until bubbly, about 15 minutes. Then, turn your oven to high broil and broil until golden, about 2-3 minutes.
- Devour!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Just made this but added real bacon bits and sautéed some grape tomatoes in an lemon olive oil and placed them on too. Delicious!
Glad you liked it Kimberly!
Tastey! What are your recommendations for storage-
Can it be frozen? I Live alone and would like to reheat as needed. Some days feel too poorly to cook and want to pull healthy dish out of the freezer!
Hi Kate,
Yes, this casserole is perfect for freezing! I usually divide it into individual servings in freezer-safe containers once it has fully cooled. To reheat, you can thaw it in the fridge overnight and then warm it up in the oven or microwave, or microwave it straight from the freezer until heated thoroughly.
Enjoy!