Creamy Keto Marry Me Chicken Casserole
If you are looking for a dinner recipe so good it might just get you a ring on your finger, this Keto Marry Me Chicken Casserole is the one. Based on the viral sensation, this low-carb adaptation creates a rich, creamy Tuscan-style sauce without the flour thickeners found in traditional recipes. Packed with healthy fats from heavy cream and parmesan cheese, and loaded with protein from tender chicken breast, this dish is a ketogenic powerhouse designed to keep you satiated for hours. The star of the show is the combination of sun-dried tomatoes and garlic, which infuses the creamy sauce with an umami depth that feels incredibly indulgent while clocking in at very low net carbs. This casserole format makes the classic dish even easier for meal prep or busy weeknights, ensuring the chicken stays juicy while baking to bubbly perfection. It serves perfectly over cauliflower rice or zucchini noodles, or simply on its own for a decadent bowl of comfort food.
The Masterplan
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Season the cubed chicken breast generously with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and sear until golden brown on the outside, about 3-4 minutes. The chicken does not need to be fully cooked through. Transfer the seared chicken to the prepared baking dish.
Reduce the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy whipping cream, sun-dried tomatoes, oregano, and red pepper flakes. Bring the mixture to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until melted and the sauce thickens slightly. Add the fresh spinach and stir until just wilted.
Pour the creamy sauce mixture evenly over the chicken in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the chicken reaches an internal temperature of 165°F.
Remove from the oven, let rest for 5 minutes to allow the sauce to set slightly, and garnish with fresh chopped basil before serving.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Season the cubed chicken breast generously with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and sear until golden brown on the outside, about 3-4 minutes. The chicken does not need to be fully cooked through. Transfer the seared chicken to the prepared baking dish.
Reduce the skillet heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy whipping cream, sun-dried tomatoes, oregano, and red pepper flakes. Bring the mixture to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until melted and the sauce thickens slightly. Add the fresh spinach and stir until just wilted.
Pour the creamy sauce mixture evenly over the chicken in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the chicken reaches an internal temperature of 165°F.
Remove from the oven, let rest for 5 minutes to allow the sauce to set slightly, and garnish with fresh chopped basil before serving.