When the winter chill sets in, your body craves something hearty. This High Protein Mushroom Chicken is the ultimate warm hug in a bowl. It is creamy, cheesy, and incredibly satisfying for the whole family. You will love how easily it comes together on a cold evening.
This dish delivers a restaurant-quality experience right in your own kitchen. It uses simple ingredients to create a deep, savory flavor profile. You can feel good about serving a meal that is nutritious and filling. Let’s get cooking and make your kitchen smell amazing tonight.
Why You’ll Love This High Protein Mushroom Chicken
This recipe is a total winner for busy winter nights. It delivers bold, savory flavor with very little effort. The combination of earthy mushrooms and garlic is simply irresistible. It is naturally low-carb and high in protein to keep you full. Your family will never guess this is a healthy reset meal. It is the perfect way to recharge after a long day.
Simple Cooking Method
Making this casserole is a breeze, even for beginner cooks. You start by searing the chicken to lock in all the juices. Then, you create a velvety cream sauce in the same pan. Everything gets tucked into a baking dish for a final golden finish. This one-pan sauce method saves you so much cleanup time later. You will feel like a pro chef in your own home.
Ingredients You’ll Need
These fresh ingredients combine to create a luxurious and creamy texture.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 16 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1/2 cup chicken bone broth
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Season the cubed chicken with salt, pepper, and onion powder.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the chicken until browned on all sides (approximately 6-8 minutes).
- Transfer chicken to the prepared baking dish.
- In the same skillet, add the remaining olive oil and sliced mushrooms.
- Sauté for 8-10 minutes until mushrooms are golden brown and dry.
- Add minced garlic and dried thyme; cook for 1 minute until fragrant.
- Reduce heat to medium and stir in bone broth, cream, and cream cheese.
- Whisk continuously until the sauce is thickened and smooth.
- Add fresh baby spinach to the skillet and stir until just wilted.
- Pour the mushroom and cream sauce over the chicken in the dish.
- Toss gently to ensure even distribution of the sauce and chicken.
- Top the casserole evenly with shredded mozzarella and grated parmesan cheese.
- Bake for 20-25 minutes until the sauce is bubbling and golden brown.
- Let rest for 5 minutes before serving to let the sauce set.
Best Ways to Enjoy It
Serve this bubbling casserole warm for the ultimate comfort food experience. It pairs beautifully with a side of steamed green beans or broccoli. For a low-carb feast, serve it over a bed of cauliflower rice. You can also enjoy it with a fresh, crisp garden salad. Light a candle and enjoy a cozy, restaurant-style dinner at home.
Storage & Reheating
This casserole is fantastic for meal prep because it stays juicy. Store any leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to four days. To reheat, place a portion in the oven at 350°F for 10 minutes. This helps the cheese stay melty and the chicken stay tender. You can also use a microwave for a quick work lunch.
Tips for Best Results
- Don’t skip browning the mushrooms for the deepest savory flavor.
- Use softened cream cheese to ensure a perfectly smooth sauce.
- Cut your chicken into even cubes so they cook at the same rate.
- Pat the mushrooms dry before sautéing to get a better golden sear.
- Try chicken thighs if you prefer a richer and juicier dark meat.
- Add the spinach at the very end to keep it bright green.
Easy Flavor Ideas
- Stir in cooked bacon bits for a smoky and salty crunch.
- Swap the spinach for chopped kale for a heartier winter green.
- Use smoked paprika instead of thyme for a completely different vibe.
- Add a splash of white wine to the mushrooms for extra depth.
Common Questions
Can I freeze this chicken casserole?
Yes, you can freeze this dish for up to three months. Ensure it is completely cool before sealing it in a freezer-safe container. Thaw it in the fridge overnight before reheating in the oven.
What can I use instead of heavy cream?
Full-fat coconut milk is a great dairy-free alternative for the sauce. It will add a slight sweetness but still provides that creamy texture. You could also use half-and-half for a lighter version.
I hope this warm and creamy dish brings a little extra joy to your winter evenings. It is the perfect way to nourish your family with minimal stress. Happy cooking!
— Katie Wood
High Protein Keto Garlic Mushroom Chicken Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 16 oz cremini mushrooms, sliced
- 4 cloves garlic , minced
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy whipping cream
- 1/2 cup chicken bone broth
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Season the cubed chicken with salt, pepper, and onion powder.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until browned on all sides (approximately 6-8 minutes). Transfer chicken to the prepared baking dish.
- In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Sauté for 8-10 minutes until the mushrooms have released their moisture and turned golden brown.
- Add the minced garlic and dried thyme to the mushrooms and cook for 1 minute until fragrant.
- Reduce heat to medium. Stir in the chicken bone broth, heavy cream, and cubed cream cheese. Whisk continuously until the cream cheese is fully melted and the sauce is thickened and smooth.
- Add the fresh baby spinach to the skillet and stir until just wilted (about 1-2 minutes).
- Pour the mushroom and cream sauce over the chicken in the baking dish. Toss gently to ensure even distribution.
- Top the casserole evenly with shredded mozzarella and grated parmesan cheese.
- Bake for 20-25 minutes until the sauce is bubbling and the cheese topping is golden brown. Let rest for 5 minutes before serving.
