Creamy Cheesy Chicken Bake (Low-Carb Crowd Favorite)
“I bake this more than a dozen times a year—and it’s always the first dish gone.”
Time
- Prep: 10–15 minutes
- Bake: 35–40 minutes
- Total: ~50 minutes
Ingredients (Serves 6–8)
Main
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil or melted butter
- Salt & black pepper, to taste
Creamy Cheese Layer
- 1 cup sour cream or full-fat Greek yogurt
- 1 cup cream cheese, softened
- 1½ cups shredded mozzarella
- 1 cup shredded cheddar (or Colby-Jack)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp Italian seasoning
Topping
- ½ cup finely shredded mozzarella or parmesan
- Optional: dried parsley or thyme for garnish
Instructions
- Preheat oven to 375°F / 190°C. Grease a 9×13-inch baking dish.
- Prepare chicken: Place chicken in the dish, drizzle with olive oil, season with salt & pepper.
- Make sauce: In a bowl, mix sour cream (or yogurt), cream cheese, mozzarella, cheddar, garlic powder, onion powder, paprika, and Italian seasoning until smooth.
- Spread evenly over the chicken, fully covering it.
- Top with cheese for that golden crust.
- Bake uncovered for 35–40 minutes, until chicken is cooked through (165°F / 74°C) and bubbly.
- Optional broil: 2–3 minutes for extra browning.
- Rest 5 minutes, garnish, and serve.
Nutrition Info (per serving, approx.)
- Calories: 420–460 kcal
- Protein: 38–42 g
- Fat: 30–34 g
- Total Carbs: 4–5 g
- Fiber: 0–1 g
- Net Carbs: ~4 g
- Sugar: ~2 g
Values vary by cheese and yogurt choice.
Diet Friendly
- ✔ Low-Carb
- ✔ Keto
- ✔ Gluten-Free
- ✔ Diabetic-Friendly
- ✔ Bariatric-Friendly (soft, high protein)
Q & A
Q: Can I use chicken thighs instead of breasts?
A: Yes—and they’re even juicier. Bake time may increase by 5 minutes.
Q: Can I add vegetables?
A: Yes. Add steamed broccoli, spinach (squeezed dry), or mushrooms under the sauce.
Q: Can I make it ahead of time?
A: Absolutely. Assemble, cover, refrigerate up to 24 hours, then bake.
Q: Why is mine watery sometimes?
A: Use full-fat dairy and avoid raw watery veggies. Let it rest before cutting.
Q: Can I freeze it?
A: Yes. Freeze baked portions up to 2 months. Thaw overnight and reheat gently.
Q: What can I serve it with?
A: Cauliflower rice, zucchini noodles, green salad, or roasted low-carb veggies.
