Creamy Low Carb Chicken Casserole Perfection
This creamy, cheesy low carb chicken casserole is the ultimate comfort food that feels indulgent but fits perfectly into a healthy lifestyle. Tender chicken, earthy mushrooms, and a velvety cream cheese sauce come together in one skillet for an effortless, deeply satisfying dinner. It's proof that a low carb meal can be just as rich and delicious as the classic version.
Equipment
- Large oven-safe skillet (10-12 inch)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Meat thermometer (optional)
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and dried thyme.
- Sear the chicken in a single layer for 3-4 minutes per side, until golden brown. Do not cook it through. Remove the chicken to a plate and set aside.
- In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn deep golden brown.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Reduce the heat to low. Add the softened cream cheese to the skillet and stir constantly until completely melted into the mushrooms.
- Slowly pour in the heavy cream and chicken broth, whisking continuously to create a smooth, lump-free sauce.
- Stir in the Dijon mustard and half of the Parmesan cheese. Let it simmer gently for 2 minutes until it thickens slightly.
- Return the seared chicken pieces to the skillet, nestling them into the creamy sauce.
- Sprinkle the shredded mozzarella and the remaining Parmesan evenly over the top.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. For a deeper color, switch the oven to broil for the last 2 minutes.
- Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley and a crack of black pepper before serving.
Notes
For best results, ensure the cream cheese is at room temperature to prevent the sauce from curdling. To avoid overcooking the chicken, use a meat thermometer—it is done when it reaches 165°F (74°C) internally. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. For a crunchy low-carb topping, mix crushed pork rinds with Parmesan and sprinkle over the casserole before baking. Variations include Smoky Bacon Cheddar (add cooked bacon and use cheddar instead of mozzarella), Spicy Buffalo Style (stir in 1/4 cup buffalo sauce), Sun-Dried Tomato & Spinach (add 1/2 cup chopped sun-dried tomatoes and a handful of spinach), and Herb & Lemon (add lemon zest and fresh dill or basil).