2 cups spinach or kale, roughly chopped (optional greens)
Instructions
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season generously with salt, pepper, and garlic powder.
In a large skillet, heat olive oil over medium-high heat. Sear the seasoned chicken thighs 3-4 minutes per side until browned. Remove and set aside. In the same pan, add the mushrooms and cook until they release moisture and brown, about 5 minutes.
If using fresh garlic, add it now and cook 30 seconds. Pour in the heavy cream and cream cheese; whisk until smooth. Add the chicken broth, Parmesan cheese, onion powder, thyme, and salt and pepper; simmer until the sauce thickens slightly.
Return the chicken to the pan and coat with the sauce. Fold in greens if using. Transfer everything to a lightly greased casserole dish. Sprinkle mozzarella on top and finish with a dusting of Parmesan.
Bake for 20-25 minutes, or until the chicken reaches 165°F (74°C) and the cheese is melted and bubbly. If you prefer a deeper top browning, broil 1-2 minutes. Let rest about 5 minutes before serving.
Serve with roasted vegetables or a crisp salad. Leftovers can be refrigerated for up to 4 days or frozen for longer storage; reheat gently to preserve creaminess.
Notes
A keto-friendly chicken and mushroom casserole baked in a creamy cheese sauce, perfect for weeknights and meal prep.
