Keto chicken casserole

Keto chicken casserole

Keto and casseroles go hand in hand, especially when it comes to this irresistible chicken recipe that will make your entire family swoon. The cream sauce is hearty, cheesy, and loaded with yummy pesto. Your oven will feel honored to bake this tasty goodness for you over and over again.

Keto chicken casserole

Keto and casseroles go hand in hand, especially when it comes to this irresistible chicken recipe that will make your entire family swoon. The cream sauce is hearty, cheesy, and loaded with yummy pesto. Your oven will feel honored to bake this tasty goodness for you over and over again.
6 servingservings


  • 1 cup 225 ml heavy whipping cream or sour cream
  • 2 tbsp 2 tbsp green pesto
  • ½ ½ lemon, the juice
  • 30 oz. 900 g chicken thighs
  • 3 tbsp 3 tbsp butter
  • 1 lb 450 g cauliflower
  • 1 1 leekleeks
  • 4 oz. 110 g cherry tomatoes
  • 7 oz. 200 g (425 ml) shredded cheese
  • salt and pepper


Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
  3. Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
  4. Place the chicken in a greased 9 x 13 inch baking dish, and pour in the cream mixture.
  5. Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek, tomatoes and cauliflower.
  6. Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked. If the casserole is at risk of burning before it's done, cover it with a piece of aluminium foil, lower the heat and let cook for a little longer.

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Green it up! A rich dish like this only gets better if you serve it with a side of fresh leafy greens. Dress with a generous drizzle of olive oil, some balsamic vinegar and a sprinkle of sea salt.

Meal prep

This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It's also good to give it a stir since the pesto can sink to the bottom.

If you have chicken or turkey leftovers they are perfect for this dish. Just skip step 3 in the instructions and you are good to go!

If you're short on time you can also use a rotisserie chicken. Take the meat from the bones and divide into bite-sized pieces before adding it to the baking dish.

Storing and reheating

If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it's better to place the casserole in the freezer where it will last up to 3 months. Make sure your dish is suitable for freezing.

Let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300°F (150°C) until thoroughly warm. When thawing and reheating this casserole the result may be a bit more liquid but the flavor will still be good.

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  1. Johanna
    Has anyone made this with Quorn? If so does Quorn and chicken weight similar amounts? Totally get the macros will be v different and the cooking time. Cheers
  2. Rose
    The nutritional info on here is wrong. They say this is 6g of carbs but every other place I calculate that its 8.6g carbs.
  3. Kris
    I thought this recipe was very bland and watery. I just did not like it at all. A waste of time and money.
  4. LG
    I love this recipe, easy to do and full of flavour! I add one teaspoon of psyllium husk to the cream sauce when preparing, which thickened it up.
  5. Meg
    Wow! This was delicious! I made it just as the recipe says. I literally can’t stop thinking about how great it tasted. Lovin’ Keto!
  6. Pat
    On week 2 of beginners .. made this tonight exactly as described, made own pesto, have to say both myself and husband loved it, so tasty..?served with Brussels sprouts sautéed in butter ..
    will repeat..
  7. Trish
    This recipe was amazing. I added some red pepper flakes to make it a bit spicy. This was a huge hit with the entire family. Restaurant quality!
  8. Chloe
    Anyone have a link to the pesto recipe? It would be much appreciated! 😊
    Reply: #159
  9. Kristin Parker Team Diet Doctor
    Any pesto recipe will work (mostly it's olive oil, basil, garlic and pine nuts) or you can frequently find it in your grocery store near the spaghetti sauce.
  10. Kathryn
    I make this recipe often because I LOVE it. The only think I do differently is omit the leek, since I don’t like them.
  11. Ab
    I loved this, I left out the leek and added chopped spinach. I’m sure it contributed to the wateryness of this dish. But still very good
  12. linda
    i love this recipe, i use chicken breast, i stir cauliflower in sauce, before baking..
    we love it...
  13. Lori
    I added bacon and a bit of basil. DELISH!
  14. Cristina
    Which is the allowable weight per portion?
    Reply: #165
  15. Kristin Parker Team Diet Doctor
    This dish makes 6 servings.
  16. Melody
    Loved this recipe! Very flavorful. I used sour cream thinned with a little heavy cream and Asiago cheese. Delicious. Even my hubby loved it and he claims he hates cauliflower. In his words, "I did everything but lick the plate".
  17. Glen Munro
    Are the thighs skin on/bone in?
    Reply: #169
  18. Michael
    Is everyone using bone in skin on thighs. And what cheese is everyone using?
    Reply: #170
  19. Kristin Parker Team Diet Doctor
    Boneless is best as this is a casserole.
  20. Kristin Parker Team Diet Doctor
    Boneless is best as this is a casserole.
  21. Sheila
    Are the chicken thighs supposed to be cut up, or whole?
  22. Ann
    How much can you eat at one sitting?
    Reply: #173
  23. Kristin Parker Team Diet Doctor

    How much can you eat at one sitting?

    This recipe makes 6 servings. You can eat to your hunger level, which may be more or less.

  24. Lauren
    I love this recipe and almost all of the ones I've tried. My only problem is that there needs to be more specificity in the ingredients. For instance 30 oz of chicken thighs, skinless, boneless, boneless with skin. Just say 2 lbs no one buys 30 oz of meat. What kind of cheese is best, make a recommendation, what does cut up mean? Large chunks, rough cut, diced, etc. Not everyone cooks well and I really believe it would make the recipes easier to follow, I am a good cook so I figure it out but not everyone is good at it.
  25. Ulrika Charlotta
    Excited to try this dish this week I have made several of the casseroles that are displayed on this site.
    But I have a major issue with my carb count is completely off for some reason I get 11g of carbs seems leeks for ex have a completely different carb count depending on if it’s cooked or raw since I put it in raw that’s what I used but it will come out cooked so should I used the original weight but choose cooked ?
    Help this is what was planned for dinner this week since we have a busy schedule I cook a big dish of something but now I have barely any carbs left for the rest of the day every day this week :( also 1 leek or as for 8 portions 1 1/3 leek - would love to have an actual measurement that I can enter :)
    Thank you for all the wonderful recipes !
  26. Ivy
    My fav dish to make ever! But I added double the chicken and mushrooms! Make this twice a week at least & have it frozen in my freezer
  27. Kirsten
    Very tasty but is a quite runny.... maybe the recipe needs to be tested a little more - less cream perhaps?
  28. Moira
    I noticed on each recipe it has the number of servings it also gives the option to change the servings at the top left on the green band above the ingredients
  29. Margaret
    How do I add a recipe to my weekly planner?
    Reply: #180
  30. Kristin Parker Team Diet Doctor
    The easiest way is to favorite it by clicking the heart icon. Then, from your meal planner page when you are editing the meals, you can click on the Favorites tab.
  31. Lynda
    Definitely would make this again, except I would us chicken breast. We did not like the texture of the thighs.
  32. Dianna
    I made this substituting pickled artichoke hearts instead of the leek. It makes the the sauce they yummiest thing ever. Definitely spiced it up, if it's too bland for you. I think of these recipes as the base, and them we add on them.
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