Keto Cheesy Broccoli Chicken (Print Version)

Creamy chicken and broccoli baked with cheddar for a wholesome low-carb dinner that's rich and comforting.

# What You'll Need:

→ Proteins

01 - 2 large chicken breasts (about 1.1 lbs), cooked and shredded or cubed

→ Vegetables

02 - 4 cups fresh broccoli florets, cut into bite-sized pieces
03 - 2 cloves garlic, minced

→ Dairy

04 - 2 cups shredded cheddar cheese
05 - 1/4 cup cream cheese, softened
06 - 1/2 cup heavy cream

→ Pantry

07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried Italian herbs

# How to Make:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish (8x12 inches).
02 - Steam or microwave broccoli florets for 2-3 minutes until just tender but still bright green. Drain well and set aside.
03 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - In a large bowl, combine cooked chicken, steamed broccoli, sautéed garlic, half the shredded cheddar, cream cheese, heavy cream, salt, pepper, paprika, and Italian herbs. Mix until everything is well coated.
05 - Transfer the mixture to the prepared baking dish. Sprinkle remaining cheddar cheese evenly over the top.
06 - Bake for 20-25 minutes until cheese is bubbly and golden brown.
07 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent and warming while keeping you fuller longer than you'd expect.
  • Prep is genuinely fifteen minutes if your chicken is already cooked, making it perfect for nights when you're exhausted.
02 -
  • Over-cooking the broccoli before it goes into the oven makes it turn gray and bitter, so err on the side of barely tender during the steaming step.
  • Cold cream cheese won't mix smoothly—letting it sit on the counter for ten minutes while you prep other ingredients changes everything about the final texture.
03 -
  • Rotisserie chicken from the grocery store isn't cheating; it's being smart with your time and often tastes better than home-roasted.
  • Grating your own cheese from a block creates a creamier, smoother sauce than pre-shredded varieties ever will.
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