Keto Chicken Mushroom Casserole is a perfect low carb meal made quickly and easily in one pan!
Easy Chicken Mushroom Casserole
If you're a lover of tasty keto chicken recipes or low-carb casseroles, you are going to enjoy this quick and easy creamy chicken casserole recipe. The whole family will love this creamy casserole, even the picky ones! Creamy chicken and mushrooms go so well together.
This is a delicious dinner and a great option for those following a keto lifestyle as it has just 5 total carbs per serving!
Add some fresh herbs and made in just one pan and you've got yourself a quick and easy keto meal for any busy weeknight made in 30 minutes.
We eat chicken a few times a week in our home, because it's a cost effective meal, great for busy weeknights, and there are so many varieties and options.
Sometimes it can can boring if you constantly make the same recipes with chicken over and over again. So trying some new ideas will chicken will keep your family from complaining and this fantastic Keto Chicken Mushroom Casserole is going to be one of your favorites!
One Pan Chicken Casserole
One pan meals are the absolute best because you have easy clean-up! Using a cast iron skillet will also, in my opinion, yield the tastiest results.
A cast iron skillet sears the chicken so well and browns the mushrooms perfectly. Then those little crispy bits made when searing the chicken will be scraped up nicely with the chicken stock to deglaze the pan.
You can use cast iron skillets for desserts too, like my Chocolate Chip Skillet Cookie Pie!
How to Make Keto Chicken Mushroom
You need very simple ingredients for this easy one pan chicken mushroom meal.
Chicken tenderloin or chicken breasts (you could also use skinless chicken thighs if you prefer)
Any type of mushrooms- we used Baby Bella mushrooms, white or cremini, but shiitake mushrooms would also be a great option.
Butter and olive oil or avocado oil
Salt & black pepper
Heavy whipping cream or also known as double cream or heavy cream. You could also use Half & Half or light cream, but the sauce might not thicken as well so be sure to add in some xanthan gum to thicken, just about a teaspoon.
Chicken stock or chicken broth- we used organic chicken bone broth.
Sour cream or full-fat yogurt or even a dairy free yogurt will work too.
Heat half of the butter and half of the olive oil in a heavy skillet or frying pan over medium-high heat.
Season the chicken tenders and then sear in batches until browned on all sides.
Remove from skillet and set aside.Add the rest of the butter and oil to the skillet and saute the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes or until internal temperature of the chicken is 165 degrees F.
Add some fresh chopped parsley and grated Parmesan cheese to serve, if desired.
Can I make this Low-Carb Chicken recipe dairy free?
Yes you can make the creamy sauce dairy free. The only change needed is to replace the heavy cream with coconut milk and replace the sour cream with a dairy free sour cream.
What to Serve with Chicken Mushroom Casserole
You could serve this healthy meal with many different vegetables on the side. I'm partial to a simple salad, but here are some other quick and easy side dishes you might like:
More Easy Dinner Recipes
- Slow Cooker Balsamic Chicken thighs
- Keto Cream of Chicken Soup with Cabbage
- Oven Fried Cheesy Chicken Nuggets
How to store Keto Chicken Mushroom Casserole
Store, covered in an airtight container, in the refrigerator for up to 5 days. You can also freeze this after it's been cooked and cooled completely. I'd suggest freezing in individual portions so you can thaw your serving the night before for an easy lunch meal the next day.
Easy Chicken Casserole Recipe
Keto Creamy Chicken and Mushroom Casserole
- Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.
- Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
- Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
- Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
- Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
- Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.
- Store, covered, in the refrigerator for up to 5 days.