Keto - Creamy Chicken Casserole

Prep Notes

Hello, elegance! This low-carb chicken recipe will make your entire family swoon. The cream sauce is hearty, cheesy, and loaded with yummy pesto.

Cooking Time

approximately 30 minutes


6 servings


  • 3 lbs chicken thighs
  • 23 lb shredded cheese  (I recommend sharp)
  • 2 cups heavy whipping cream or sour cream (I use the solid cream in organic canned coconut milk)
  • 1 lb cauliflower, in florets
  •  leeks (or green onions/scallions)
  • 6 oz. cherry tomatoes
  • 3 tablespoons green pesto (or green curry paste)
  • ¾ lemon, the juice
  • 4½ tablespoons butter  (KerryGold is know it!)
  • salt and pepper


  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 baking dish or cast iron pan, and pour in the cream mixture.
  5. Chop the leek and cherry tomatoes. 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.


A rich dish like this only gets better served with a side of fresh leafy greens. Dress them with a generous drizzle of olive oil and a sprinkle of sea salt.

As always, try to use organic produce.

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