This creamy low carb chicken casserole delivers all the comfort without the noodles. An easy, quick dinner idea perfect for busy weeknights. Ready in 30 minutes!

Ingredients

• 1.5 lbs boneless skinless chicken breasts (about 2 large breasts), cut into bite-sized pieces
• 2 tbsp olive oil, divided
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup chicken broth, low sodium
• 1 cup heavy cream
• 4 oz cream cheese, softened to room temperature
• 1 cup shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• 2 cups fresh spinach (optional, for added nutrients)
• 1/4 cup chopped fresh parsley for garnish

Instructions

Step 1

Begin by preparing all your ingredients. Cut the chicken breasts into uniform bite-sized pieces, about 1-inch cubes. This ensures even cooking. Finely dice the onion and mince the garlic. Set the cream cheese out to soften if not already at room temperature. Shred the cheddar cheese from a block for better melting (pre-shredded cheese contains anti-caking agents that can affect texture). Measure out the chicken broth, heavy cream, and spices. Having everything ready (mise en place) makes the cooking process smooth and prevents any burning or overcooking.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Season with a pinch of salt and pepper. Sear the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). The browning adds deep flavor through the Maillard reaction. Transfer the cooked chicken to a plate and set aside. Do not wash the pan; the browned bits (fond) will flavor the sauce.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant, scraping up any browned bits from the pan. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn the garlic. The onion and garlic form the aromatic base of the sauce.

Step 4

Pour in the chicken broth and bring to a simmer, deglazing the pan by scraping the bottom with a wooden spoon to incorporate all the fond. Let the broth reduce slightly, about 2 minutes. Then reduce the heat to low and stir in the heavy cream and softened cream cheese. Whisk continuously until the cream cheese is fully melted and the sauce is smooth. The combination of heavy cream and cream cheese creates a rich, velvety texture without the need for flour or starch, keeping the dish low carb.

Step 5

Add 1/2 cup of the shredded cheddar cheese, the Parmesan cheese, dried thyme, and paprika to the sauce. Stir until the cheeses are melted and the sauce is well combined. Taste and adjust seasoning with salt and pepper. If using spinach, add it now and stir until wilted, about 1-2 minutes. The sauce should be thick enough to coat the back of a spoon. If it seems too thick, you can thin it with a splash of chicken broth.

Step 6

Return the cooked chicken to the skillet, stirring to coat evenly with the sauce. Let everything simmer together for 2-3 minutes to meld the flavors. The chicken will absorb some of the creamy sauce, becoming even more tender. If the sauce thickens too much, add a little more broth or cream to reach desired consistency.

Step 7

Preheat your broiler. Transfer the chicken and sauce to a baking dish (if not using an oven-safe skillet) or keep in the skillet if it’s oven-safe. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. Watch closely to prevent burning. The broiler gives a beautiful, crispy cheese crust that contrasts with the creamy interior.

Step 8

Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley. Serve warm as is, or over cauliflower rice, zucchini noodles, or steamed vegetables for a complete low-carb meal. The casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to restore creaminess.

For best results

• To ensure your chicken stays juicy, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Searing over high heat locks in moisture, and simmering briefly in the sauce keeps it tender. If you prefer extra convenience, you can use pre-cooked rotisserie chicken. Simply shred the meat and add it in step 6, reducing the cook time to just heat through.
• For the creamiest sauce, make sure your cream cheese is at room temperature before adding. Cold cream cheese will clump and result in a grainy texture. If you forget to take it out ahead of time, cut it into small cubes and microwave for 10-15 seconds to soften. Also, use full-fat heavy cream for best results; half-and-half or milk will make a thinner sauce that may not coat as well.
• This recipe is naturally low carb and gluten-free, but you can easily adjust the thickness of the sauce. If you prefer a thicker sauce, let it simmer a few extra minutes to reduce. For a thinner sauce, add more chicken broth. The sauce will thicken slightly as it cools, so keep that in mind when serving.
• Cheese selection matters: sharp cheddar adds a bold flavor, while mild cheddar is more subtle. Parmesan adds a nutty, salty note. For a smoky twist, use smoked Gouda or provolone. Avoid pre-shredded cheeses as they contain starch and anti-caking agents that prevent smooth melting. Grate your own cheese from a block for the best texture and flavor.
• Storage tip: This casserole freezes well for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm in a skillet over medium-low heat, adding a splash of broth to revive the sauce. The texture may be slightly different after freezing, but the flavor remains delicious.
• If you want to add vegetables, spinach is a great low-carb option that wilts into the sauce. You can also add sautéed mushrooms, bell peppers, or broccoli florets. Just cook them beforehand to remove excess moisture, which could thin the sauce. Broccoli should be steamed or roasted until tender before adding.

Variations

• Keto-Friendly Version: This recipe is already low in carbs, but to make it strictly keto, ensure your chicken broth is keto-friendly (no added sugars) and use full-fat cream cheese and heavy cream. Serve over cauliflower rice or zucchini noodles. You can also add a tablespoon of butter for extra fat. The net carbs per serving are approximately 5-6 grams, making it ideal for a keto diet.
• Creamy Chicken and Mushroom Casserole: Add 8 ounces of sliced cremini or white mushrooms. Sauté them with the onion in step 3 until golden brown and their moisture has evaporated. Mushrooms add an earthy, umami flavor that pairs beautifully with the creamy sauce. This variation also adds fiber and nutrients without significantly increasing carbs.
• Spicy Southwest Casserole: Give it a Tex-Mex twist by adding 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a pinch of cayenne pepper along with the thyme. Use pepper jack cheese instead of cheddar for extra heat. Stir in a can of drained diced green chiles (4 oz) and top with fresh cilantro instead of parsley. Serve with a side of avocado slices for healthy fats.
• Broccoli Chicken Casserole: Steam 2 cups of broccoli florets until just tender (about 3 minutes) and add them to the skillet with the chicken in step 6. Broccoli adds a nice crunch and boosts the vegetable content. For a cheesy broccoli version, increase the cheddar to 1.5 cups and sprinkle extra on top before broiling.
• Dairy-Free Adaptation: Replace heavy cream with full-fat canned coconut milk (the thick part at the top) and use dairy-free cream cheese and shredded cheese alternatives. Nutritional yeast can be added for a cheesy flavor. The coconut milk will impart a slight coconut taste, which complements the chicken well. Be sure to use a dairy-free broth. The texture will be slightly different but still creamy and delicious.

Nutrition

• Calories320 kcal
• Total Fat24g
• Saturated Fat13g
• Cholesterol145mg
• Sodium520mg
• Total Carbohydrates6g
• Dietary Fiber1g
• Sugars3g
• Protein28g

Common Questions