Introducing our new keto-friendly cheesy chicken and cauliflower casserole! This delicious, yet healthy meal is a great way to enjoy a savory dish that’s sure to please. All you need is a few simple ingredients and soon you’ll have an aromatic dinner for the family.
Jump to:
Cheesy Chicken Thighs and Cauliflower Casserole
This dish is packed with flavor and is sure to be a hit with the whole family. Cauliflower provides a delicious and healthy alternative to traditional pasta or potatoes, so you can enjoy a comfort food meal without going outside your daily macros. And what could be better than cheesy chicken?
This chicken thighs and cauliflower casserole is easy to make and only requires a few simple ingredients that you probably already have in your kitchen. Plus, it’s ready in just under 1 hour! This dish is perfect for busy weeknights or lazy weekends.
Need more inspiration for your keto menu? Make sure you check out our keto cheeseburger casserole as well as the tasty keto taco casserole. Plus you may find many other recipes of ours that with simple changes can become keto-friendly easily!
Ingredients
- 6 boneless skinless chicken thighs
- ⅔ cup cream cheese
- 1 ¼ cup shredded mozzarella (280g)
- 2 garlic cloves, minced
- 14 ounces cauliflower florets (400g)
- 1 teaspoon onion powder (2.4g)
- ½ teaspoon smoked paprika (1.15g)
- ½ cup sour cream (120g)
Tip: Save time and energy by using already riced cauliflower. You can find this in both the frozen foods department as well as the fresh produce department in most grocery stores and supermarkets.
Handy Kitchen Tools
How to Make Chicken Thighs and Cauliflower Casserole
Video Recipe
Begin preparing the chicken thighs and cauliflower casserole by cooking the chicken. You'll preheat the oven to 400°F/200°C and then season the chicken thighs on both sides with salt, pepper, and a drizzle of olive oil. You can also season with additional herbs or spices at this time if desired. This recipe is great with Italian herbs or even a sprinkle of a salt-free seasoning blend if you prefer.
Bake these for 25 minutes or until they have reached 165°F internally at the thickest part of the chicken thigh.
Remove them from the oven and let them cool, then reduce the oven heat to 375°F/190°C. Spray a baking dish with non-stick spray and set it aside.
Once the meat has cooled slightly, shred or cut it into bite-sized pieces then put those into a large bowl and set it aside.
Now, great or "rice" the cauliflower. Put it into a microwave-safe bowl and cover it with plastic wrap. Then cook for around 6 minutes in the microwave. You can also skip this step and use ready-made priced cauliflower from the produce or freezer section of your market.
Now you will add the cauliflower, cream cheese, garlic, onion powder, paprika, and sour cream to the bowl of shredded chicken. Stir this together until nicely combined. If desired, season with additional salt and black pepper.
Pour this chicken mixture into the baking pan you prepared earlier and top with the shredded cheese.
Bake the chicken thighs and cauliflower casserole for 20 to 25 minutes until hot, bubbling, and browning on top.
Frequently Asked Questions
Can I Use Frozen Cauliflower For This Casserole?
Yes, you can. Just make sure to thaw the frozen cauliflower before using it in this recipe. Frozen cauliflower is often a little more watery than fresh, so you may need to cook off some of the excess liquid before adding it to the casserole. Or, thaw and dab off excess moisture with a paper towel.
You can also use the bags of riced cauliflower found in the produce section of the market. These will need to be cooked in the same manner as if you had made your own riced cauliflower.
Can I Make This With Chicken Breasts?
Yes, even though this chicken thighs and cauliflower casserole is made using chicken thighs, it can be made with chicken breast. Chicken breasts are leaner than chicken thighs and will take less time to cook. Just make sure to adjust the cooking time as chicken breast cooks faster than chicken thighs.
Tip: You can also grab a rotisserie chicken and use it instead. Just remove the skin and shred then mix with the rest of the ingredients.
Is This a Keto Chicken Cauliflower Bake?
Yes, this cheesy chicken and cauliflower casserole is a great option for those following a low-carb, sugar-free, or keto meal plan.
It’s low in carbohydrates and high in protein, making it a perfect meal for anyone looking to maintain their keto lifestyle. Plus, the combination of cheese and cauliflower makes it an irresistible dish that you won’t be able to get enough of.
Can I Freeze Chicken and Cauliflower Casserole?
Yes! Our cheesy chicken and cauliflower casserole is the perfect meal to make ahead of time and freeze for later. To freeze, simply place the cooled casserole in a freezer-safe container or bag and store it for up to three months.
When ready to use, just thaw overnight in the refrigerator before reheating in the oven. You can also thaw in the microwave.
This is a great dinner to make ahead and freeze in individual portions. After the casserole is cooked, scoop it into small containers or small freezer bags. Portion it into one or two serving-sized portions then freeze like normal. This lets you take one dinner out at a time and not the whole thing. Which is ideal for those who are the only ones in the home using a keto menu.
More Easy Chicken Thighs Casseroles
Chicken thighs are so much cheaper than other proteins, and that makes them a perfect addition to your meal plan. Take a moment to check out the recipes below and add them to your upcoming menu. Make sure you bookmark the ones you like, print out the recipes, or pin them to Pinterest to make soon!
- Chicken Poppy Seed Casserole
- Potato and Chicken Casserole
- Chicken Coconut and Rice Casserole
- Italian Chicken Casserole
Cheesy Chicken Thighs and Cauliflower Casserole
Satisfy your cravings for comfort food with this delicious keto-friendly cheesy chicken thigh and cauliflower casserole. Made with creamy cream cheese, sour cream, and savory paprika for a tasty low-carb mea
Ingredients
- 6 boneless skinless chicken thighs
- ⅔ cup cream cheese
- 1 ¼ cup shredded mozzarella (280g)
- 2 garlic cloves, minced
- 14 ounces cauliflower florets (400g)
- 1 teaspoon onion powder (2.4g)
- ½ teaspoon smoked paprika (1.15g)
- ½ cup sour cream (120g)
Instructions
- Preheat the oven to 400°F/200°C.
- Place the boneless skinless chicken thighs onto a baking sheet, and then season them on both sides with salt, black pepper, and Italian herbs (if desired). Drizzle with olive oil and spread over both sides.
- Now, place the chicken thighs in the oven and bake for 25 minutes or until they have reached 165°F internally at the thickets part of the chicken thigh. Let them cool slightly, then shred them into bite-sized pieces.
- Reduce the heat of the oven to 375°F/190°C and spray a 9"x13" baking dish with non-stick spray then set it aside.
- Now, grate the cauliflower into small crumbs. This is easiest in a food processor. You can also use ready-made priced cauliflower.
- Pour the cauliflower into a microwave-safe bowl and cover it with plastic wrap. Poke a few holes in the wrap and then cook for 6 minutes on high power in the microwave.
- Now, in a large bowl, combine the shredded chicken, cooked rice cauliflower, cream cheese, garlic, onion powder, paprika, and sour cream together. Season with salt and black pepper if desired.
- Pour this chicken mixture into the baking pan you prepared earlier and top with the shredded cheese.
- Bake for 20 to 25 minutes until hot, bubbling, and browning on top.
Notes
This can also be made using shredded rotisserie chicken.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer -
STAUB Ceramics Oval Baking Dish, 9-inch, Dark Blue
-
GreenLife Bakeware Healthy Ceramic Nonstick, 13" x 9" Rectangular Cake Baking Pan, PFAS-Free, Turquoise
-
Cave Tools Talon-Tipped Meat Claws for Shredding Pulled Pork, Chicken, Turkey, and Beef- Handling & Carving Food - Barbecue Grill Accessories for Smoker, or Slow Cooker - Black
-
Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets - 3 Piece, Gray with Sea Salt Gray Grips
-
Olivar Santamaria Extra Virgin Olive Oil, Premium Picual Variety Finishing Oil, First Cold Pressed, Spain, High Polyphenol, Perfect for Salad Dressings, Cooking, Frying & Marinades, 25.3 Fl Oz (750 ml)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 385Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 186mgSodium: 418mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 35g
William Gamble
Can this be done in a crockpot, and if so how long should it cook
Katie Hale
You could make this in a slow cooker, but it would require a few steps. The first method would be took the chicken breasts by themselves in the slow cooker for 3 hours, then you would shred the chicken, assemble, and bake as shown. You could also do the same process, assemble into the slow cooker, and let it cook for another 1 hour before serving. Just remember that you may need to place into the oven if you want to brown the top or add that texture on the edges that comes from baking.