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Creamy Low Carb Chicken Casserole

Creamy Low Carb Chicken Casserole

Your new go-to for a quick, satisfying, and incredibly flavorful meal. This recipe proves that a low-carb lifestyle doesn't mean sacrificing taste or comfort, delivering a rich and creamy dish that’s perfect for any night of the week.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth low sodium
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
Optional toppings
  • chopped fresh parsley
  • cooked bacon bits
  • sliced green onions

Equipment

  • Oven-safe skillet
  • Plate
  • Airtight container
  • Plastic wrap
  • Aluminum foil
  • Microwave-safe dish
  • Freezer-safe containers
  • Heavy-duty freezer bags

Method
 

  1. Preheat your oven to 375°F (190°C). While the oven is heating, place a large oven-safe skillet (cast iron works beautifully here) over medium-high heat. Add the olive oil or butter to the skillet.
    2 tablespoons olive oil or butter
  2. Once the oil is shimmering, add the cubed chicken to the hot skillet in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Sear the chicken for 2-3 minutes per side, until it's golden brown but not cooked through. Remove the chicken from the skillet and set it aside on a plate.
    1.5 pounds boneless, skinless chicken breasts or thighs
  3. Reduce the skillet heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium onion, 2 cloves garlic
  4. Add the softened cream cheese to the skillet with the onions and garlic. Stir until it begins to melt. Gradually whisk in the heavy cream and chicken broth until you have a smooth, unified sauce.
    8 ounces cream cheese, 1/2 cup heavy cream, 1/4 cup chicken broth
  5. Stir in the Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, stirring occasionally, for about 3-5 minutes, allowing it to thicken slightly. Taste and adjust seasonings as needed.
    1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Return the seared chicken pieces to the skillet with the creamy sauce. Stir to coat the chicken evenly. Sprinkle the shredded cheddar cheese evenly over the top of the chicken and sauce mixture. Transfer the skillet to the preheated oven.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup shredded cheddar cheese
  7. Bake for 20-25 minutes, or until the chicken is cooked through, the sauce is bubbly, and the cheese on top is melted and slightly golden brown.
  8. Once out of the oven, let the casserole rest for 5 minutes before serving. This allows the sauce to settle and makes serving easier. Garnish with optional toppings like fresh parsley, bacon bits, or sliced green onions if desired.
    chopped fresh parsley, cooked bacon bits, sliced green onions

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. Can be frozen for 2-3 months.