Description
This Keto Chicken Casserole is a creamy, cheesy low-carb dish perfect for a comforting lunch or dinner. Tender chicken thighs are seared and combined with steamed broccoli and sautéed leeks in a smooth, cheesy sauce packed with Parmesan, cream cheese, and cheddar. Baked until bubbly and golden on top, this casserole is both satisfying and keto-friendly.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken thighs
- 2 cups broccoli, cut into small florets
- 1 cup leeks, sliced
Cheeses and Dairy
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup cheddar cheese, grated and packed
- 4 ounces cream cheese (1/2 a brick)
- 6 tablespoons heavy whipping cream
Oils and Condiments
- 1 1/2 tablespoons olive oil, divided
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Spices and Seasonings
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set your oven temperature to 375 degrees Fahrenheit to prepare for baking the casserole later.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over high heat. Sear the chicken thighs until golden brown on each side for about 3 minutes per side.
- Cook chicken through: After searing, reduce the heat to medium, cover the skillet, and cook the chicken until the internal temperature reaches 165°F, about 7-9 minutes.
- Steam the broccoli: While the chicken cooks, bring a pot of water to a boil with a steamer basket on top. Add broccoli florets, cover, and steam until bright green and tender, about 2-4 minutes. Drain and set aside.
- Sauté the leeks: Remove the cooked chicken from the skillet and place on a cutting board. Wipe out the pan and heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sliced leeks and paprika, cooking until softened, about 2-3 minutes.
- Make the cheese sauce: Reduce the heat to medium-low and add 1/4 cup Parmesan, cheddar cheese, cream cheese, heavy cream, mayonnaise, Dijon mustard, and salt to the pan. Whisk continuously until a smooth, creamy sauce forms. Remove from heat.
- Combine ingredients: Cut the cooked chicken into small cubes and add it along with the steamed broccoli into the skillet with the cheese sauce. Stir well to coat all ingredients evenly.
- Bake the casserole: Sprinkle the remaining Parmesan cheese over the top of the casserole. Bake in the preheated oven until bubbly, about 15 minutes.
- Broil for golden top: Turn the oven to high broil and broil the casserole for 2-3 minutes or until the top is golden brown.
- Serve and enjoy: Remove from the oven and let cool slightly before serving. Devour your delicious keto-friendly chicken casserole!
Notes
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- Broccoli can be substituted with cauliflower for variation.
- Ensure the skillet used is oven-safe to avoid transferring the dish before baking.
- For a thicker sauce, reduce the amount of heavy cream slightly.
- This dish can be prepared ahead and refrigerated before baking; increase baking time slightly if baking from cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American