Craving a hearty, low carb dinner that satisfies the whole family? Check out this keto chicken casserole recipe.
A creamy and savory dish awaits. Full of tender chicken and rich flavors, the dish delights the palate. This recipe is perfect for easy weeknight meals.
This casserole is great for keto diets. It mixes juicy chicken thighs or cooked chicken for faster prep. The dish has a smooth blend of chicken broth, herbs, and cheese.
Bake it until it turns golden brown. Whether you’re repurposing leftovers or starting fresh, this one-pan wonder delivers protein-rich comfort without the carbs. Ready in 40 minutes, it’s ideal for busy evenings, meal prep, or gluten-free gatherings.
The result? A keto chicken masterpiece with melt-in-your-mouth texture and crave-worthy flavor that even picky eaters will adore. Plus, leftovers taste even better the next day!
INGREDIENTS
Protein-Packed Chicken Base
4 boneless, skinless chicken breasts (8 each): Lean yet juicy, these form the hearty backbone of the casserole. Swap with chicken thighs for extra richness!
Avocado oil spray: A keto-friendly, high-smoke-point oil for golden searing without sticking.
Creamy, Zesty Sauce
- ¼–⅓ cup mayonnaise + sour cream: A luxe, low-carb duo that adds tangy creaminess without heavy carbs.
- 1 tbsp Dijon mustard: Lifts the sauce with a subtle sharpness.
- 1 tbsp fresh garlic (minced): For aromatic depth.
- ½ tsp dried thyme + ½ tsp paprika + ¼ tsp cayenne: A trifecta of smoky, herbal, and spicy warmth.
- 1 cup sharp cheddar (divided): Melts into gooey pockets of flavor while keeping carbs in check.
Crunchy, Savory Topping
- ¼ cup scallions (green parts only): Fresh, mild oniony brightness.
- ¼ cup bacon bits: Adds salty, crispy contrast—opt for sugar-free bacon for strict keto!
Step-by-Step Directions
- Prep & Roast the Chicken
Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with avocado oil spray.
Arrange chicken breasts in a single layer on the sheet. Mist tops with oil, then season evenly with salt and black pepper.
Bake for 18-20 minutes until internal temp reaches 165°F. Tip: For extra-tender chicken, cover loosely with foil after 15 minutes.
- Whisk the Creamy Sauce
While chicken cooks, grease a 9×13-inch (2-quart) casserole dish and set aside.
In a large bowl, mix mayonnaise, sour cream, Dijon mustard, minced garlic, salt, and pepper. Add thyme, paprika, cayenne, and ½ cup of shredded cheddar. Stir until smooth and fully incorporated.
- Shred & Mix
Let chicken rest 5 minutes after baking. Reduce oven temp to 400°F (keep it on!).
Dice or shred chicken into bite-sized pieces using two forks. Shortcut: Use pre-cooked rotisserie chicken here!
Toss warm chicken in the sauce mixture until evenly coated.
- Assemble & Bake
Transfer saucy chicken to the greased casserole dish. Sprinkle remaining ½ cup cheddar on top.
Bake at 400°F for 8-10 minutes, just until cheese melts and edges bubble.
- Finish & Serve
Remove from oven and immediately garnish with scallions and bacon bits for a salty-crunchy contrast.
Serve hot alongside a crisp salad or steamed greens. Pro tip: Let leftovers cool before storing—reheat gently to keep the sauce creamy!
Storage Instructions
To keep your keto chicken casserole fresh and tasty, put cooled leftovers in an airtight container. Store it in the fridge for up to 3-4 days.
To get the best results, store the bacon bits and scallions in small sealed bags. This keeps them crispy. Then, sprinkle them over the reheated portions.
To enjoy, warm individual servings in the oven at 325°F. Cover with foil and heat for 15-20 minutes. You can also microwave them in 30-second intervals until hot. Avoid prolonged reheating to preserve the sauce’s creamy consistency.
For meal prep, put portions into oven-safe dishes before chilling. This helps warm the chicken quickly and evenly without drying it out. Always discard leftovers left at room temperature for over 2 hours to ensure food safety.
Tips for Achieving Maximum Flavor
Elevate your keto chicken casserole from good to unforgettable by layering bold, complementary flavors at every step. To get juicy results, season the chicken well with kosher salt and pepper before roasting. This helps keep moisture in and creates a tasty base.
Amp up the sauce with freshly minced garlic (skip the jarred stuff!) and a pinch of smoked paprika for subtle depth.
Fold the cheddar in half while the shredded chicken is warm. The heat helps melt the cheese into the sauce. This creates a smoother and richer texture.
Finish with a bright contrast by adding crisp bacon bits and scallions just before serving. Their salty crunch and fresh taste balance the dish’s creaminess.
Let the casserole rest for 5 minutes after baking. This helps the flavors mix together, making each bite delicious. Pro hack: A dash of lemon zest in the sauce adds a keto-friendly zing that cuts through the richness!
FAQ :
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add richer flavor and juiciness to the casserole because of their higher fat content. Adjust baking time slightly (reduce by 2-3 minutes) to avoid overcooking, as thighs cook faster than breasts.
Is there a dairy-free alternative for the sauce?
Sure! Replace mayo with unsweetened coconut cream. Use vegan cheddar and skip sour cream. You can also use cashew cream instead. The sauce will still be creamy and keto-friendly.
Can I use pre-cooked rotisserie chicken?
Definitely—this is a major time-saver. Skip Step 1, shred 4 cups of cooked chicken, and mix directly with the sauce. Bake just until heated through (8-10 minutes).
How do I prevent the casserole from drying out when reheating?
Cover the dish with foil while reheating in the oven (325°F) and add a splash of chicken broth to restore moisture. For microwaving, use medium power and stir halfway.
Can I make this spicier or milder?
Change the heat by adjusting the cayenne. Leave it out for a mild dish. Add more cayenne and a dash of hot sauce for a spicy kick.
keto chicken casserole
Ingredients
Protein-Packed Chicken Base:
- 4 boneless skinless chicken breasts (8 each): Lean yet juicy, these form the hearty backbone of the casserole. Swap with chicken thighs for extra richness!
- Avocado oil spray: A keto-friendly high-smoke-point oil for golden searing without sticking.
Creamy Zesty Sauce:
- ¼ –⅓ cup mayonnaise + sour cream: A luxe low-carb duo that adds tangy creaminess without heavy carbs.
- 1 tbsp Dijon mustard: Lifts the sauce with a subtle sharpness.
- 1 tbsp fresh garlic minced: For aromatic depth.
- ½ tsp dried thyme + ½ tsp paprika + ¼ tsp cayenne: A trifecta of smoky herbal, and spicy warmth.
- 1 cup sharp cheddar divided: Melts into gooey pockets of flavor while keeping carbs in check.
Crunchy, SavoryTopping:
- ¼ cup scallions green parts only: Fresh, mild oniony brightness.
- ¼ cup bacon bits: Adds salty crispy contrast—opt for sugar-free bacon for strict keto!
Instructions
Prep & Roast the Chicken
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with avocado oil spray.
- Arrange chicken breasts in a single layer on the sheet. Mist tops with oil, then season evenly with salt and black pepper.
- Bake for 18-20 minutes until internal temp reaches 165°F. Tip: For extra-tender chicken, cover loosely with foil after 15 minutes.
Whisk the Creamy Sauce
- While chicken cooks, grease a 9×13-inch (2-quart) casserole dish and set aside.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, minced garlic, salt, and pepper. Add thyme, paprika, cayenne, and ½ cup of shredded cheddar. Stir until smooth and fully incorporated.
Shred & Mix
- Let chicken rest 5 minutes after baking. Reduce oven temp to 400°F (keep it on!).
- Dice or shred chicken into bite-sized pieces using two forks. Shortcut: Use pre-cooked rotisserie chicken here!
- Toss warm chicken in the sauce mixture until evenly coated.
Assemble & Bake
- Transfer saucy chicken to the greased casserole dish. Sprinkle remaining ½ cup cheddar on top.
- Bake at 400°F for 8-10 minutes, just until cheese melts and edges bubble.
Finish & Serve
- Remove from oven and immediately garnish with scallions and bacon bits for a salty-crunchy contrast.
- Serve hot alongside a crisp salad or steamed greens. Pro tip: Let leftovers cool before storing—reheat gently to keep the sauce creamy!