Italian · Dinner
Baked Chicken Cheese Casserole (Keto)
Boneless chicken thigh baked with mozzarella, parmesan and cream cheese under a bubbling cheese crust, layered with sautéed spinach and mushrooms in place of pasta or breadcrumbs. Garlic, oregano and basil carry the Italian flavour, while heavy cream and cheese keep the bake rich, moist and genuinely low-carb.
$6
12 minsPrep
28 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
47.8gProtein
43.9gFat
7.1gCarbs
2.4gSugar
2.1gFiber
780mgSodium
290mgChol
20.1gSat Fat
870mgPotassium
480mgCalcium
2.6mgIron
1.4mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Preheat oven to 400°F. Pat chicken thigh pieces dry and season with salt and pepper.
2
Sauté
Heat olive oil in an oven-safe skillet over medium-high heat, sear chicken for 5 minutes until golden outside and cooked through, then push to one side.
3
Fold
Add garlic and mushroom, cook 3 minutes until mushroom softens. Add spinach, fold through 1 minute until wilted. Dot cream cheese over, pour in heavy cream, stir 2 minutes until smooth over low heat. Scatter mozzarella, parmesan, oregano, and basil on top.
4
Bake
Transfer skillet to 400°F oven for 15 minutes until cheese melts, browns slightly, and sauce bubbles at edges.
5
Rest
Let sit in skillet for 5 minutes so sauce thickens slightly.
6
Plate
Spoon casserole onto a plate straight from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 3 oz86g mozzarella
- 1.4 oz40g parmesan
- 2.8 oz80g cream cheese
- 6 tbsp90ml heavy cream
- 2 cup60g baby spinach
- 2/3 cup70g mushroom
- 4 cloves4 cloves garlic
- 2 tbsp28g olive oil
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp basil-dried
- salt and black pepper to taste
