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Keto Creamy Tuscan Chicken Casserole - Rich, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Olive oil: 2 tablespoons, divided
  • Garlic: 4 cloves, minced
  • Sun-dried tomatoes: 1/2 cup, chopped (packed in oil, drained)
  • Fresh spinach: 4 cups (about 4 ounces), roughly chopped
  • Heavy cream: 1 cup
  • Cream cheese: 4 ounces, softened and cubed
  • Parmesan cheese: 3/4 cup, finely grated (plus extra for topping)
  • Chicken broth: 1/2 cup (low-sodium)
  • Italian seasoning: 1 teaspoon
  • Crushed red pepper flakes: 1/4 teaspoon (optional, for a little heat)
  • Salt and black pepper: To taste
  • Mozzarella cheese: 1 cup, shredded (for the melty top)
  • Lemon zest: 1/2 teaspoon (optional, for brightness)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Quick sear (optional but recommended): Heat remaining 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until lightly browned. It won’t be fully cooked—just get some color. Transfer to the casserole dish.
  4. Build the sauce base: In the same skillet over medium heat, add garlic and cook 30 seconds until fragrant. Stir in chicken broth, scraping up any browned bits.
  5. Cream it up: Reduce heat to low. Add heavy cream and cream cheese. Whisk until smooth and slightly thickened, 2–3 minutes.
  6. Season the sauce: Add Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper. Stir in Parmesan until melted and silky.
  7. Add the Tuscan vibe: Fold in sun-dried tomatoes and spinach. Cook 1–2 minutes until spinach wilts. Stir in lemon zest if you like a brighter finish.
  8. Assemble: Pour the sauce over the chicken in the casserole dish. Gently stir to coat everything evenly.
  9. Top and bake: Sprinkle mozzarella over the top. Bake 18–22 minutes, until the chicken is cooked through (165°F/74°C) and the sauce is bubbling.
  10. Rest and serve: Let stand 5 minutes so the sauce sets slightly. Taste and adjust salt and pepper if needed. Serve hot.