This is the kind of weeknight dinner you look forward to all day. Tender chicken, crisp-tender broccoli, and a creamy, garlicky cheese sauce all baked together until bubbly and golden. It’s simple to make, easy to love, and low in carbs without skimping on flavor.
If you’re craving comfort food that still fits your goals, this casserole delivers. Make it once, and it’ll earn a regular spot in your rotation.
Keto Cheesy Chicken & Broccoli Casserole - Comforting, Low-Carb, and Easy
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 4 cups fresh broccoli florets (about 2 medium heads), cut small
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for depth)
- 3/4 cup heavy cream
- 3 ounces cream cheese, softened and cubed
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated parmesan cheese
- 1 tablespoon Dijon mustard (optional, for tang)
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley or chives (for garnish)
Instructions
- Prep the oven and pan: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.
- Par-cook the broccoli: Steam or microwave the florets until bright green and just tender, about 2–3 minutes. Drain well so the casserole doesn’t get watery.
- Season the chicken: Pat dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and smoked paprika.
- Brown the chicken: Heat olive oil in a large skillet over medium-high. Sauté chicken in a single layer until lightly browned and just cooked through, 5–7 minutes. Don’t overcook. Set aside.
- Make the cheese sauce: Lower heat to medium. Add butter, then cream and cream cheese. Whisk until smooth and gently simmering. Stir in Dijon, parmesan, and 1 cup cheddar until melted. Season with remaining salt and pepper to taste.
- Assemble: Spread chicken and broccoli in the baking dish. Pour the cheese sauce over and gently toss to coat. Top with remaining 1/2 cup cheddar.
- Bake: Cook uncovered for 15–18 minutes, until bubbly around the edges. If you want extra color, broil 1–2 minutes at the end.
- Rest and serve: Let it sit 5 minutes to set. Sprinkle with parsley or chives. Serve hot.
Why This Recipe Works
- Balanced textures: Juicy chicken, slightly crisp broccoli, and a silky cheese sauce make every bite satisfying.
- Big flavor, low carbs: Using cream, cheddar, and parmesan gives depth without relying on starches or flour.
- Hands-off cooking: A quick stovetop prep, then the oven does the rest. No complicated steps.
- Meal-prep friendly: Reheats beautifully and keeps you full, thanks to protein and healthy fats.
- Flexible: Easy to swap cheeses or add-ons to match what you have on hand.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 4 cups fresh broccoli florets (about 2 medium heads), cut small
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for depth)
- 3/4 cup heavy cream
- 3 ounces cream cheese, softened and cubed
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated parmesan cheese
- 1 tablespoon Dijon mustard (optional, for tang)
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley or chives (for garnish)
How to Make It
- Prep the oven and pan: Preheat to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or oil.
- Par-cook the broccoli: Steam or microwave the florets until bright green and just tender, about 2–3 minutes. Drain well so the casserole doesn’t get watery.
- Season the chicken: Pat dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and smoked paprika.
- Brown the chicken: Heat olive oil in a large skillet over medium-high.
Sauté chicken in a single layer until lightly browned and just cooked through, 5–7 minutes. Don’t overcook. Set aside.
- Make the cheese sauce: Lower heat to medium.
Add butter, then cream and cream cheese. Whisk until smooth and gently simmering. Stir in Dijon, parmesan, and 1 cup cheddar until melted.
Season with remaining salt and pepper to taste.
- Assemble: Spread chicken and broccoli in the baking dish. Pour the cheese sauce over and gently toss to coat. Top with remaining 1/2 cup cheddar.
- Bake: Cook uncovered for 15–18 minutes, until bubbly around the edges.
If you want extra color, broil 1–2 minutes at the end.
- Rest and serve: Let it sit 5 minutes to set. Sprinkle with parsley or chives. Serve hot.
Keeping It Fresh
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat gently: Warm in a 300°F (150°C) oven or microwave at 50% power to keep the sauce smooth.
- Freeze smart: This casserole can freeze for up to 2 months, but the sauce may separate slightly.
For best results, cool completely, wrap tightly, and thaw overnight in the fridge before reheating.
- Meal prep tip: Assemble a day ahead and bake when ready. Add 5 extra minutes to baking time if it goes in the oven cold.
Why This is Good for You
- Low-carb, high-satiety: Protein and healthy fats help keep you satisfied longer, reducing the urge to snack.
- Micronutrient boost: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants that support immune and bone health.
- Steady energy: Skipping refined carbs helps minimize energy crashes and sugar spikes.
- Customizable fats: You control the quality—use grass-fed butter, high-quality cheese, and good oils if you prefer.
Pitfalls to Watch Out For
- Watery casserole: Don’t skip draining the broccoli. Pat it dry if it seems wet.
Excess moisture will thin the sauce.
- Grainy sauce: Keep the heat moderate when melting cheeses. Boiling can cause separation.
- Bland flavor: Season each step. Taste the sauce and adjust salt, pepper, and mustard before assembling.
- Overcooked chicken: Brown just until cooked through on the stovetop.
The oven time is mainly for melding and browning.
- Too heavy: Add a squeeze of lemon or a pinch of red pepper flakes to brighten the richness.
Recipe Variations
- Bacon ranch: Add 4 slices cooked, crumbled bacon and 1 tablespoon ranch seasoning to the sauce. Top with green onions.
- Buffalo kick: Stir 2–3 tablespoons buffalo sauce into the cheese sauce and finish with a drizzle of ranch.
- Mushroom Swiss: Sauté sliced mushrooms in butter and swap cheddar for Swiss or Gruyère.
- Pesto twist: Swirl 2 tablespoons basil pesto into the sauce and add halved cherry tomatoes (they add minimal carbs in small amounts).
- Cauli combo: Replace half the broccoli with small cauliflower florets for extra variety.
- Rotisserie shortcut: Use shredded rotisserie chicken to cut prep time. Fold it into the sauce with the broccoli and bake.
- Dairy-light option: Replace some cream with unsweetened almond milk and use a sharper cheese to maintain flavor with less dairy.
Can I Make This Ahead?
Yes.
Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge at 375°F (190°C) for about 25 minutes, or until hot and bubbly.
What’s the Best Cheese to Use?
Sharp cheddar delivers bold flavor and melts well. Mixing in parmesan adds savoriness.
If you want extra melt and stretch, add a little mozzarella, but keep cheddar as the base for taste.
Can I Use Frozen Broccoli?
You can, but thaw and drain it very well. Pat dry with paper towels to avoid a watery sauce. Fresh broccoli gives a better texture overall.
How Many Carbs Are in a Serving?
Exact counts vary with brands, but a typical serving lands around 5–7 net carbs.
Check your labels for cheeses and cream, and portion the casserole into six servings for a solid estimate.
Is There a Dairy-Free Version?
You can approximate it by using full-fat coconut milk, dairy-free cream cheese, and a melty dairy-free cheese alternative. Flavor with nutritional yeast and extra seasonings to boost depth.
Can I Make It Spicier?
Yes. Add red pepper flakes, a diced jalapeño sautéed with the chicken, or a spoonful of hot sauce in the cheese sauce.
What Should I Serve With It?
A crisp side salad with a tangy vinaigrette cuts the richness nicely.
Roasted asparagus or sautéed green beans also pair well without adding many carbs.
Final Thoughts
Keto Cheesy Chicken & Broccoli Casserole is proof that comfort food doesn’t need pasta or breadcrumbs to feel cozy and satisfying. With simple ingredients and a no-fuss method, it turns a busy night into a warm, hearty meal. Keep it classic or switch it up with the variations—either way, it’s a reliable go-to you’ll be happy to make again and again.