Keto Chicken & Mushroom Bake – Creamy, Comforting, and Low-Carb

This Keto Chicken & Mushroom Bake is the kind of weeknight dinner that feels like a treat. It’s rich, savory, and satisfying without being heavy. You get tender chicken, caramelized mushrooms, and a creamy garlic sauce that brings everything together.

It’s simple enough for a busy night but special enough for guests. Best of all, it fits perfectly into a low-carb lifestyle without sacrificing flavor.

Keto Chicken & Mushroom Bake - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 lbs (680 g) boneless, skinless chicken thighs (or breasts, see notes below)
• 10 oz (285 g) cremini or button mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) chicken broth (low-sodium)
• 4 oz (115 g) cream cheese, softened and cubed
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp olive oil or avocado oil
• 2 tbsp butter
• 1 tsp Dijon mustard (optional, for depth)
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

 

• Prep the oven and pan. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Season the chicken. Pat the chicken dry. Season both sides with salt, pepper, smoked paprika, and half the thyme and rosemary.
• Sear the chicken. Heat the olive oil in a large skillet over medium-high. Sear the chicken 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through. Transfer to the baking dish.
• Sauté mushrooms and onions. In the same skillet, lower heat to medium. Add butter. Cook the sliced mushrooms and onions with a pinch of salt for 6–8 minutes until golden and most liquid evaporates. Stir in the garlic for 30 seconds.
• Make the creamy sauce. Pour in the chicken broth, scraping up browned bits. Add heavy cream, cream cheese, Dijon, and the remaining herbs. Stir until smooth and slightly thickened, 2–3 minutes. Taste and adjust salt and pepper.
• Assemble the bake. Spoon the mushroom mixture over the chicken. Sprinkle mozzarella and Parmesan evenly on top.
• Bake. Bake uncovered for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
• Rest and garnish. Let it rest for 5 minutes so the sauce settles. Garnish with chopped parsley.
• Serve. Pair with a simple green salad, sautéed spinach, or roasted broccoli for a complete low-carb meal.

What Makes This Special

This recipe hits that sweet spot between comfort food and smart nutrition. It uses a creamy, cheesy sauce that’s naturally low in carbs yet full of flavor.

The technique keeps the chicken juicy and the mushrooms golden and savory. There’s no flour or starch, just simple ingredients that deliver big taste. It’s also highly adaptable—you can tweak the herbs, swap cheeses, and add greens to suit your mood.

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken thighs (or breasts, see notes below)
• 10 oz (285 g) cremini or button mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) chicken broth (low-sodium)
• 4 oz (115 g) cream cheese, softened and cubed
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan
• 2 tbsp olive oil or avocado oil
• 2 tbsp butter
• 1 tsp Dijon mustard (optional, for depth)
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

How to Make It

1. Prep the oven and pan. Preheat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Season the chicken. Pat the chicken dry. Season both sides with salt, pepper, smoked paprika, and half the thyme and rosemary.
3. Sear the chicken. Heat the olive oil in a large skillet over medium-high. Sear the chicken 3–4 minutes per side until lightly browned.

   It doesn’t need to be cooked through. Transfer to the baking dish.

4. Sauté mushrooms and onions. In the same skillet, lower heat to medium. Add butter.

   Cook the sliced mushrooms and onions with a pinch of salt for 6–8 minutes until golden and most liquid evaporates. Stir in the garlic for 30 seconds.

5. Make the creamy sauce. Pour in the chicken broth, scraping up browned bits. Add heavy cream, cream cheese, Dijon, and the remaining herbs.

   Stir until smooth and slightly thickened, 2–3 minutes. Taste and adjust salt and pepper.

6. Assemble the bake. Spoon the mushroom mixture over the chicken. Sprinkle mozzarella and Parmesan evenly on top.
7. Bake. Bake uncovered for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
8. Rest and garnish. Let it rest for 5 minutes so the sauce settles.

   Garnish with chopped parsley.

9. Serve. Pair with a simple green salad, sautéed spinach, or roasted broccoli for a complete low-carb meal.

How to Store

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight.
• Reheating: Warm gently on the stovetop or in a 325°F (165°C) oven, covered, until heated through. Add a splash of broth or cream if the sauce thickens.

Health Benefits

• Keto-friendly macros: With quality fats and minimal carbs, this dish supports ketosis while keeping you satisfied.
• High-quality protein: Chicken provides essential amino acids for muscle repair and fullness.
• Micronutrients from mushrooms: Mushrooms bring B vitamins, selenium, and antioxidants that support immune and metabolic health.
• Stable energy: The fat and protein combo helps steady blood sugar and reduce cravings.

Common Mistakes to Avoid

• Skipping the sear: Browning the chicken builds flavor and improves texture.

  Don’t skip it.

• Watery mushrooms: Overcrowded pans steam mushrooms. Cook in batches if needed and let the moisture cook off.
• Boiling the cream: High heat can split the sauce. Keep it at a gentle simmer while stirring.
• Overbaking: Chicken dries out quickly.

  Use a thermometer and pull it at 165°F (74°C).

• Underseasoning: Creamy sauces need enough salt, pepper, and herbs to pop. Taste and adjust.

Recipe Variations

• Spinach and Mushroom Bake: Stir 2 cups of fresh spinach into the sauce until wilted before baking.
• Bacon Lovers: Cook 4–6 slices of bacon until crisp, crumble, and sprinkle over the top before baking.
• Herb Swap: Use Italian seasoning, tarragon, or fresh sage for a different flavor profile.
• Cheese Options: Try Gruyère for nutty depth, provolone for melt, or a bit of goat cheese for tang.
• Chicken Breasts: If using breasts, pound to even thickness or cut into cutlets to ensure even cooking.
• Dairy-Light: Replace some heavy cream with unsweetened almond milk and keep the cream cheese for body.
• One-Pan Shortcut: If your skillet is oven-safe, assemble and bake right in the pan for easier cleanup.

Is This Recipe Gluten-Free?

Yes, it’s naturally gluten-free as written. There’s no flour in the sauce, and all ingredients are typically gluten-free.

Always check labels on broth, mustard, and cheeses to be sure.

Can I Make It Ahead?

Partially. You can sear the chicken and prep the mushroom sauce up to a day ahead. Store them separately in the fridge, then assemble, top with cheese, and bake when ready.

You may need a few extra minutes of baking time if starting cold.

What’s the Best Cut of Chicken?

Chicken thighs are the most forgiving and stay juicy. Breasts also work, but watch the time and use a thermometer to avoid drying them out.

How Many Carbs Per Serving?

Exact numbers depend on brands and portions, but this dish typically lands around 5–7 net carbs per serving without sides. Add low-carb vegetables like broccoli or zucchini to keep it keto-friendly.

Can I Add Wine to the Sauce?

Yes, a splash of dry white wine (about 1/4 cup) can be added after sautéing the mushrooms and onions.

Let it reduce by half before adding the cream and broth. It adds brightness without many carbs.

What If I Don’t Have Cream Cheese?

You can blend 1/2 cup ricotta with the cream for body, or reduce the cream slightly longer to thicken. The texture will be a bit different but still delicious.

Final Thoughts

This Keto Chicken & Mushroom Bake is proof that low-carb can be cozy, flavorful, and easy to pull off.

With a few simple steps and pantry-friendly ingredients, you get a creamy, golden, crave-worthy dinner that works any night of the week. Keep the base recipe handy, then play with herbs, cheeses, and add-ins to make it your own. It’s the kind of dish you’ll come back to whenever you want comfort without compromise.