ingredients
  • Heavy Cream 100 ml, or sour cream
  • Cream Cheese 60 ml
  • green pesto 1½ tbsp
  • Juice of ¼ lemon
  • salt and pepper
  • Butter 1½ tbsp • 717 kcal
  • Chicken thighs 450 g boneless, skinless
  • Cherry tomatoes 50 g
  • Cauliflower 225 g, chopped into small florets
  • shredded cheese 100 g (200 ml)
Calories refers to 100 gr of product

This delicious low-carb casserole is made with juicy chicken thighs, cherry tomatoes, and cauliflower in a creamy sauce topped with melted cheese.

It may sound difficult and time-consuming to make, but this casserole can be on your table in under 40 minutes. This dish makes a satisfying weeknight evening meal, and you can team with sides of your choice.

INSTRUCTIONS

Preheat the oven to 400°F/180C fan/gas mark 6

Mix cream and cream cheese with pesto and lemon juice. Add salt and pepper to taste.

I like to leave the chicken thighs whole, but you can cut them into bite sized pieces if you prefer. In a large pan over medium high heat, melt the butter.

Add the chicken, season with salt and pepper, and fry on both sides until they turn a nice golden brown (around 6-7 minutes)

Place the chicken in a greased, deep baking dish, and pour in the cream mixture.

Halve the cherry tomatoes, and top the chicken with tomatoes and cauliflower.

Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked.

It needs to be at least 165F to be safely cooked – use a meat thermometer to check.

If the casserole is at risk of burning before it's done, cover it with a piece of aluminium foil, lower the heat and let cook for a little longer.

Notes:

If you'd like an even thicker sauce, add some extra shredded cheese.

If you like spicy food, add some red pepper flakes to heat things up.

You can make this dish ahead of time by frying the chicken and assembling the whole casserole to keep in the fridge until you need it. Let it come to room temperature before you cook it, so that the chicken cooks properly.

You can also use chicken or turkey leftovers to make this dish, or a rotisserie chicken – take the meat off the bones and divide it up before adding to the baking dish.