Keto Cheesy Broccoli Chicken (Printable)

Creamy chicken and broccoli casserole with melted cheddar in a low-carb, flavorful bake.

# What You Need:

→ Proteins

01 - 2 large chicken breasts (about 1.1 lb), 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:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish measuring 8 by 12 inches.
02 - Steam or microwave broccoli florets for 2 to 3 minutes until just tender yet bright green. Drain thoroughly and set aside.
03 - Heat olive oil in 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 cheddar cheese, cream cheese, heavy cream, salt, pepper, paprika, and Italian herbs. Fold together until evenly coated.
05 - Pour mixture into prepared baking dish. Distribute remaining cheddar cheese evenly across surface.
06 - Bake for 20 to 25 minutes until cheese is bubbly and golden brown.
07 - Remove from oven and let rest for 5 minutes before plating.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you're not standing in the kitchen overthinking things on a busy evening.
  • The cheese situation is honestly decadent enough that nobody will believe it's keto-friendly until you tell them.
  • Leftovers reheat beautifully, so meal prep becomes almost effortless.
02 -
  • Don't skip the broccoli steaming step—raw broccoli releases moisture during baking that can make your casserole watery, and that's a learning experience I only needed once.
  • The cream cheese absolutely must be softened before you start mixing, or you'll end up with little lumps that won't incorporate smoothly.
03 -
  • Use block cheddar and shred it yourself if you can; the texture and melt are noticeably better than pre-shredded varieties which often contain anti-caking agents.
  • If your chicken is still raw, poach it gently in salted water for about 12–15 minutes before shredding—this keeps it moist and tender rather than rubbery.
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