Low Carb Chicken Casserole is a cozy, filling dish that’s all about tender chicken, creamy cheese, and a mix of fresh vegetables without all the carbs. It’s perfect if you’re looking for something comforting but still want to keep things light and healthy. The cheesy sauce and the crispy top make every bite satisfying and flavorful.
I love making this casserole on busy nights because it’s easy to put together and always feels like a treat. One of my favorite things about it is how flexible it is—you can add any veggies you have in the fridge or swap cheeses to keep it interesting. It’s like a warm hug in food form, and I always find myself wanting seconds!
When I serve this, I like to pair it with a simple green salad or some steamed broccoli to keep the meal balanced. It’s great for sharing too, so I often bring it to potlucks or family dinners. This casserole really shows that low carb doesn’t mean boring, and it’s become a go-to recipe in my kitchen for good reason!
Key Ingredients & Substitutions
Chicken thighs: I love using bone-in, skin-on thighs because they stay juicy and flavorful. If you prefer, boneless skinless chicken breasts work too, just reduce the cooking time slightly.
Broccoli: Fresh broccoli florets add nice texture and color. You can swap with cauliflower or green beans if you want a change or have them on hand.
Cheese: Sharp cheddar gives a nice tang and melts well. If you’re sensitive to strong flavors, try mild cheddar or Monterey Jack. Parmesan adds a subtle nuttiness—don’t skip it!
Bacon: Adds a smoky salty crunch on top. For a vegetarian twist, use crispy fried mushrooms or omit it altogether.
Cream and sour cream: These create that rich, creamy sauce that holds everything together. Greek yogurt can substitute sour cream if needed.
How Do You Get Crispy Chicken Skin in a Casserole?
Crispy skin means starting by searing the chicken before baking. Here’s how:
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down without crowding.
- Let them cook undisturbed for 5 to 7 minutes until the skin is golden brown and crispy.
- Flip and cook the other side for 3 to 4 minutes.
- Remove chicken and use the same pan to cook veggies and build the casserole.
This technique locks in flavor and texture, so the skin stays crispy even after baking in the sauce. Patting the skin dry with paper towels before seasoning helps too!
Equipment You’ll Need
- Oven-safe skillet or large frying pan – I prefer this because it lets me sear and bake in the same dish, less cleanup!
- Kitchen tongs – makes flipping the chicken easy and keeps your hands safe.
- Whisk – for blending the creamy sauces smoothly.
- Measuring cups and spoons – helps you get the right amounts of ingredients.
- Baking sheet or ovenproof dish – to transfer if you prefer to finish baking outside the skillet.
Flavor Variations & Add-Ins
- Use cooked turkey or rotisserie chicken instead of chicken thighs for quick prep.
- Swap cheddar for mozzarella or pepper jack for a different cheesy flavor.
- Add chopped bell peppers, spinach, or mushrooms into the sauce for more veggies.
- Sprinkle some crushed red pepper or smoked paprika on top for extra spice and flavor.
Low Carb Chicken Casserole
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 cups fresh broccoli florets
For The Creamy Sauce:
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/4 cup grated Parmesan cheese
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
For The Topping:
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake, so plan for around 45 minutes total. That includes searing the chicken, prepping the veggies and sauce, then baking everything together until bubbly and golden. It’s a quick, satisfying meal for a busy day!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Start by preheating your oven to 375°F (190°C). Season the chicken thighs well with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is crispy and golden brown. Flip the chicken and cook the other side for 3 to 4 minutes. Then, remove the chicken from the skillet and set it aside.
2. Cook the Broccoli:
In the same skillet with the flavorful pan drippings, add the fresh broccoli florets. Cook them for 2 to 3 minutes until they become a bit tender but still bright green. Once done, take the broccoli out and set it aside.
3. Make the Creamy Sauce:
In a bowl, whisk together the heavy cream, sour cream, minced garlic, onion powder, grated Parmesan cheese, smoked paprika (if using), salt, and pepper until smooth. This sauce will add richness and a wonderful creamy texture to your casserole.
4. Assemble and Bake the Casserole:
Put the broccoli back into the skillet, then carefully place the seared chicken thighs on top. Pour the creamy sauce evenly over the chicken and broccoli. Sprinkle the shredded cheddar cheese generously over everything. Finally, add the crumbled bacon on top for a delicious crunch.
Place the skillet in the preheated oven and bake uncovered for 25 to 30 minutes, until the chicken is fully cooked (an internal temperature of 165°F/74°C) and the cheese is melted and bubbling.
5. Garnish and Serve:
Remove the casserole from the oven and sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve warm and enjoy your comforting low carb chicken casserole!
Can I Use Frozen Chicken Thighs?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Cooking frozen chicken directly will affect the searing and baking times, and may result in uneven cooking.
Can I Substitute the Broccoli with Other Vegetables?
Absolutely! Cauliflower, green beans, or even zucchini work well and keep the casserole low carb. Just adjust cooking times slightly if needed to ensure veggies are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of cream if the sauce seems too thick.
Can I Make This Casserole Ahead of Time?
Yes! Prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if starting from cold.