Description
Low Carb Chicken Casserole is a creamy, protein-packed dinner loaded with tender chicken, cauliflower, and cheese. It’s rich, comforting, and keto-friendly, making it the perfect meal prep dish that’s easy, satisfying, and family-approved.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 large head of cauliflower, cut into small florets
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup heavy cream (or full-fat coconut milk)
1.5 cups shredded cheese (cheddar, mozzarella, or blend), divided
4 oz cream cheese, softened
1 tbsp olive oil or avocado oil
1 tsp paprika
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C). Chop chicken, cauliflower, onion, and garlic.
2. Heat oil in a large oven-safe skillet. Sauté onion for 5 minutes until soft, then add garlic and cook 1 minute.
3. Add cubed chicken, season with paprika, salt, and pepper, and brown lightly on all sides.
4. Reduce heat to low. Stir in heavy cream and cream cheese until smooth.
5. Add cauliflower florets, stir to coat, then sprinkle 1 cup shredded cheese and mix gently.
6. Top with remaining 1/2 cup cheese. Transfer skillet to oven and bake 25–30 minutes, until cauliflower is tender and top is golden.
7. Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
Cut cauliflower into small florets to prevent excess water.
Brown chicken first for extra flavor.
Do not skip resting—the sauce sets as it cools.
Make ahead: Assemble and refrigerate up to 24 hours before baking.
Store leftovers in the fridge 3–4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Low-Carb
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg