Keto Creamy Chicken and Broccoli (Print)

A rich, satisfying bake combining tender chicken and broccoli in a velvety three-cheese sauce.

# Components:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cooked and diced

→ Vegetables

02 - 10 oz broccoli florets, steamed
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced

→ Dairy

05 - ½ cup heavy cream
06 - 1 cup shredded cheddar cheese
07 - ½ cup shredded mozzarella cheese
08 - ¼ cup cream cheese, softened

→ Pantry

09 - 2 tablespoons olive oil
10 - ½ teaspoon paprika
11 - ½ teaspoon dried thyme
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon salt

# Directions:

01 - Set oven to 375°F and allow to preheat for 10 minutes.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - In a large mixing bowl, combine cooked diced chicken, steamed broccoli florets, sautéed onion and garlic, heavy cream, cream cheese, half of the cheddar cheese, half of the mozzarella cheese, paprika, dried thyme, salt, and black pepper. Mix thoroughly until sauce is smooth and all ingredients are evenly distributed.
04 - Pour the combined mixture into a lightly greased 8x8-inch casserole dish, spreading evenly.
05 - Sprinkle remaining cheddar and mozzarella cheese evenly over the surface of the casserole.
06 - Bake for 25 to 30 minutes until the casserole is bubbly and the cheese topping is golden brown.
07 - Remove from oven and allow casserole to rest for 5 minutes before serving to set the structure.

# Expert Advice:

01 -
  • It genuinely tastes indulgent while keeping carbs nearly invisible, so you won't feel like you're sacrificing anything.
  • One dish, minimal cleanup, and it reheats beautifully, which means lazy weeknight dinners actually happen.
02 -
  • Don't skip steaming the broccoli first; raw broccoli won't soften enough during baking and stays unpleasantly crunchy.
  • Softening the cream cheese before mixing is the difference between a smooth sauce and one with tiny lumps that never dissolve.
03 -
  • Use a 20 by 20 cm casserole dish specifically; larger pans spread the mixture too thin and it dries out.
  • Shred your own cheese from blocks rather than buying pre-shredded; the anti-caking agents prevent proper melting.
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