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Cheesy Low-Carb Chicken & Cauliflower Casserole

Rich, protein-packed chicken casserole with cauliflower, cherry tomatoes, and creamy pesto sauce topped with melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs (or breasts) cut into bite-sized pieces
  • 1 lb cauliflower florets cut small
  • 6 oz leeks finely chopped (or 1/2 medium yellow onion)
  • 4 oz cherry tomatoes halved
  • 2 cups shredded cheddar cheese 8 oz
  • 3 tablespoons butter
  • 3/4 cup heavy whipping cream
  • 4 oz cream cheese softened
  • 3 tablespoons green pesto
  • 1 tablespoon lemon juice
  • salt and black pepper to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • medium mixing bowl
  • whisk

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the heavy cream, cream cheese, pesto, and lemon juice until smooth and well combined. Season generously with salt and black pepper to taste.
  3. Melt the butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook for 2-3 minutes without moving to develop a golden crust. Flip and cook another 2-3 minutes until mostly cooked through.
  4. Transfer the seared chicken to the prepared baking dish, spreading it out evenly. Pour the pesto cream sauce over the chicken, distributing it evenly.
  5. Scatter the chopped leeks, halved cherry tomatoes, and cauliflower florets over the chicken and sauce.
  6. Sprinkle the shredded cheddar cheese evenly across the top of the casserole. Bake in the middle rack for 30 minutes, until the cauliflower is fork-tender, the sauce is bubbling, and the cheese is golden.
  7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15-20 minutes or microwave individual portions for 2-3 minutes. Freezes well for up to 2 months. Make-Ahead: Assemble up to 24 hours ahead and refrigerate. Add 5-10 minutes to baking time if starting cold. Substitutions: Swap cauliflower for broccoli or green beans. Use chicken breasts instead of thighs if preferred. Regular yellow onion works in place of leeks. For a lighter sauce, substitute sour cream for heavy cream.