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


  • ¾ cup 175 ml heavy whipping cream or sour cream
  • ½ cup 125 ml cream cheese
  • 3 tbsp 3 tbsp green pesto
  • ½ ½ lemon, the juice
  • salt and pepper
  • 1½ oz. 40 g butter
  • 2 lbs 900 g skinless boneless chicken thighs, cut into bite-sized pieces
  • 1 1 leek, finely choppedleeks, finely chopped
  • 4 oz. 110 g cherry tomatoes, halved
  • 1 lb 450 g cauliflower, cut into small florets
  • 7 oz. 200 g (425 ml) shredded cheese


Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Mix cream and cream cheese with pesto and lemon juice. Salt and pepper to taste.
  3. In a large pan over medium high heat, melt the butter. Add the chicken, season with salt and pepper, and fry until they turn a nice golden brown.
  4. Place the chicken in a greased 9 x 13 inch (23 x 33 cm) baking dish, and pour in the cream mixture.
  5. 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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Sauce too runny? If you'd like an even thicker sauce, add some extra shredded cheese. This will give the dish even more flavor and consistency.

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.

Would like some extra heat? Spice things up with some red pepper flakes!

Cleaning and slicing leeks

Start with rinsing the leek and patting dry with a paper or kitchen towel. Use a sharp knife to cut off the darker green end. Thinly slice the leek into rings and you're ready to go!

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 off 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. Kerri
    Yum yum yum. Thanks.
  2. Donna LaHaise
    I put the cream/cream cheese/lemon pesto mixture in the frying pan after the chicken was out to scrape up the brown bits--soooo flavourful! this recipe is a keeper!
  3. Kat
    For any British people out there who got confused about what on earth heavy whipping cream is, it probably isn't extra thick double cream. I think it is maybe just double cream, but if you have mistakenly bought extra thick, adding about 100ml of water to the creamy mixture for about every 100ml thick cream (usually a third of the pot) you put in it, should do the trick. Did not negatively affect taste in the 3 serving version and enabled me to actually coat my chicken in the mixture (just y'know, use your discretion on acceptable thickness.)
    Great recipe, had slightly smaller portion with some fried cabbage and spinach on the side.
  4. Joanne
    My children said this is the best meal I have ever cooked! Winner winner chicken dinner
  5. Donya
    I know I am in the minority here, but I did not care for this. It is too rich for my tastes. I much prefer the Keto Chicken Alfredo and it has much the same ingredients. The addition of bacon and mushrooms might have helped.
  6. Lyn
    We thought we were going 'nutso' when we discovered the recipe my Husband had downloaded Dec 2018 was different to the one I had googled May 2019, the cream cheese has been added. We will try the new version and let you know! We love the sour cream and weigh out the cherry tomatoes etc portions. We love how you have alternative metric or USA measurements. This is a family plraser for those not on Keto. Thanks!
  7. Christine
    This recipe was very good. Easy to make, easy to eat!
  8. Kiki
    Try a red pesto with sundried tomato instead of basil.
  9. Betty
    This was DELICIOUS!!! My husband, who is a chef, went back for seconds!! He has a newly diagnosed severe wheat allergy, so changing our entire way of life when it comes to food has been 'fun'... I recently started a low carb regime for myself, and with him not eating wheat, it has been great! This was SO GOOD! I can't wait to have the leftovers for lunch this afternoon!
  10. Wendy
    This was a real winner. Hubby loved it and it smelt devine while in the oven. Was some juice in the bottom out the oven dish when serving but that disappeared too. Delicious
  11. Jeff
    My teenager and her friend went CRAZY when they tasted it..LOVED IT...My picky sister in law couldnt stop eating it either..begged me for the recipe and made me promise this would be her LAST meal on her death bed...This is how GOOD this recipe is!
    1000000% Amazing!
  12. Sue
    Very tasty meal. We recommend using souls vide method for cooking the chicken, double the tomatoes, spring onions work fine in place of leeks, and as a side dish, make cauliflower fried rice to sop up the extra sauce.
  13. Susan
    Simply delicious. I will make again and again.
  14. Sherry
    not one of my favorites, to rich for me. I am more of a spicy gal.
  15. Kylie
    I presume you Cook the cauliflower before adding into the baking dish?
    Reply: #216
  16. Kristin Parker Team Diet Doctor

    I presume you Cook the cauliflower before adding into the baking dish?

    That is not necessary, it will soften as the dish bakes.

  17. Shane Van Der Aa
    I recommend cooking the cauliflower and leaks we tried uncooked and the leakes were still hard
  18. Stephanie
    Next time I too will precook the cauliflower and leeks. Nice flavour but the vegetables were almost raw.
  19. Joyce
    I made this as directed, but used an iron skillet to cook the chicken and added ingredients to that instead of a casserole dish. It turned out great and one less pan to wash! I will definitely make this again!
  20. Shirley
    Seriously good. You won't be sorry.
  21. Tina
    Made this last night and it was so amazing and flavorful. I was hesitant because it really didn't look appetizing and i wasn't sure if there was going to be any flavor at all but boy was i wrong! It was ON POINT!!! I did add garlic and diced onions to my chicken and rendered the onions down. I know you have to be careful with onions as far as carbs go but they are healthy in my opinion and you can't go wrong with them, including garlic! I used Slap Yo Mama seasoning on my chicken because it gives it the salt as well as a nice kick! ( i use this on EVERYTHING) My husband was even surprised at how good it was! My 3 year old daughter, who is a picky eater, actually liked it too! I just chopped up my cauliflower very small. I noticed the bigger ones were still a little hard, so definitely cut the cauliflower into very small florets! I added about 6-8 oz of tomatoes instead of 4. Overall, I would highly recommend this dish!!
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