When it comes to weeknight dinners, I am always on the hunt for recipes that check all the boxes: comforting, simple to make, and family-friendly. And this cheesy Keto Chicken Broccoli Casserole has it all. The garlicky Alfredo sauce paired with tender chunks of chicken and sautéed broccoli is so rich and flavorful. And the cheesy topping is mouthwatering!
Best of all, this easy keto casserole comes together in less than 25 minutes. It’s in regular rotation at my house, along with other comfort food favorites like Keto Taco Pie and Mexican Cauliflower Rice.
And who doesn’t love a full keto meal that you bake in a single dish? The busier we get, the more important it is to cut down on excess dishes. If I can cook the full meal all in one pan, I am that much happier come dinner time.
I recently decided to revisit this recipe and lighten it up a bit. I increased the chicken and decreased the butter and cream a little bit. Now it’s a delectable low carb high protein recipe that has all the same rich, creamy flavor as the original.
Reader’s Thoughts
“I just made the Chicken and Broccoli Casserole. Just as all Carolyn’s other recipes I’ve tried, it was delicious! I did not make any adjustments, I simply followed Carolyn’s recipe. It was quick and easy to put together. We will add this to our Keto recipe file. thank you so much Carolyn!” — Cathy B.
Why you will love this chicken broccoli casserole
- Easy to make: With come pre-cooked chicken, this mouthwatering dish is ready in less than 25 minutes.
- Rich creamy flavor: The garlicky Alfredo sauce pairs so well with the chicken and broccoli.
- One pan meal: No need for any sides or extras, this is a whole meal in a single pan!
- High protein recipe: Each serving now has 32 grams of protein.
- Family friendly: Even my kids love this meal.
- Great for meal prep: You can easily make this a day or two ahead and enjoy it when you’re ready.
- Low carb and keto-friendly: With only 6.8 grams of carbs and 2.3 grams of fiber, this recipe is perfect for keto dieters.
Ingredient Notes
- Cooked chicken: Any pre-cooked chicken will work here. Rotisserie chicken is a great store-bought option.
- Broccoli florets: I recommend fresh broccoli, but frozen broccoli can work too (see the Tips for Success).
- Heavy whipping cream: As long as you use heavy cream, you don’t need flour or cream cheese to thicken the sauce.
- Mozzarella: I use mozzarella for the melty gooeyness, but you can use other cheeses such as cheddar, Fontina or Gruyere.
- Parmesan: Parmesan gives the cream sauce a pungent bite and makes it more like a traditional Alfredo.
- Kitchen staples: Butter, garlic, salt and pepper.
Overview: How to Make This Recipe
- Sauté the broccoli: Melt some of the butter in an oven safe skillet, and then sauté the broccoli until bright green and just tender. Transfer to a bowl.
- Make the sauce: Melt more butter in the pan then sauté the garlic until fragrant. Add the cream and simmer until reduced by about half.
- Add the cheese: Stir in the mozzarella and Parmesan until melted. Season with salt and pepper to taste.
- Add the broccoli and chicken: Stir in the broccoli and chicken and sprinkle the top with the remaining mozzarella cheese.
- Brown in the oven: Place the pan under the broil and heat until the cheese is golden brown.
Tips for Success
- Use an ovenproof skillet: This is a recipe that goes straight from stovetop to oven, so that you don’t have to transfer the mixture to a casserole dish. The skillet does not have to be cast iron, although it’s always a good choice.
- Use plenty of broccoli: Several conventional recipes I referenced had a scant cup of broccoli for the whole casserole. Why skimp on that? I put in a full 16 ounces, which is closer to 3 cups chopped. This makes the recipe a full one-pan meal.
- Subbing frozen broccoli: If you want to use frozen broccoli, you won’t even need to cook it. Let it thaw completely, then skip to Step 2 and make the sauce.
Frequently Asked Questions
Use cooked boneless, skinless chicken for this casserole. I like to use chicken thighs for their richer flavor, but breasts work as well. I often cook some chicken thighs ahead of time so I can make this quickly on a weeknight. If using rotisserie chicken, remove the skin and bones.
Store any leftovers in a covered container in the fridge for up to 5 days. It reheats well in the microwave or in the oven.
This keto chicken broccoli casserole recipe has 6.8g of carbs and 2.3g of fiber per serving. That comes to 4.5g net carbs per serving.
Keto Chicken Broccoli Casserole
Ingredients
- 2 tbsp (28.4 g) butter, divided
- 16 ounces (453.59 g) broccoli , coarsely chopped
- 4 cloves garlic, minced
- 3/4 cup (177.44 ml) heavy whipping cream
- 1 1/3 cups (149.33 g) shredded mozzarella, divided
- 1/3 cup (33.33 g) grated parmesan cheese
- Salt and pepper
- 1 1/2 lb (680.39 g) cooked, chopped chicken , (about 4 cups)
Instructions
- Set a 10-inch ovenproof skillet over medium heat and add 1 tablespoon of the butter. Once melted, add the broccoli and sauté until bright green and just tender, about 4 minutes. Remove the broccoli to a bowl.
- Melt the remaining butter in the pan and add the garlic, cooking until fragrant, about 1 minute. Add the cream and bring to a simmer, then cook until reduced and thickened, 3 to 5 minutes.
- Stir in 1/3 cup of the mozzarella and all of the Parmesan until melted. Season with salt and pepper to taste.
- Stir in the broccoli and the chicken and top with the remaining 1 cup of mozzarella cheese.
- Preheat the broiler. Set the pan about 6 inches from the heat and broil until the cheese is beginning to brown, 2 to 5 minutes (depends on how intense your broiler is!).
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This was very tasty, we had this just tonight after seeing so many people on Facebook making it! I used my 12” cast iron skillet, so made 1.5x the recipe which fit nicely. I started out just sautéing the cut up chicken, then removed it from the pan and continued the recipe as listed. It initially didn’t look like as many servings as I expected, but it is so very rich that you don’t need a huge amount. I had my serving with a salad, but it would be nice on mashed or riced cauliflower. (Non-Keto family members had a starchy side) I might reduce the Parmesan mixed into the sauce, as I found that it thickened it a little too much, perhaps just use some on top with the mozzarella for the flavour. This seems quite customizable should one wish to use Mexican seasonings and spicy cheese, or Greek oregano and some feta? Thanks so much!
Love that this is made in one pan! Looks delicious!
Can this be made with just mozzarella cheese as my husband is on a low potassium diet so hard cheeses are not allowed.
I can’t see why not!
I love how easy this was to make using one skillet! So cheesy and delicious!
Chicken & broccoli is such a classic & comforting dish!! I love the combination! I can’t wait to try this!
This casserole was a huge hit! Thank you for the recipe!
I’m so ready to make this! YUM!
This was excellent – thank you!! No leftovers, which made me sad for lunch tomorrow. Guess I’ll have to cook up another of your recipes for that!
Leftovers are the best! I rely on them for breakfast and lunch. So sad for you. 🙁
I’m thinking of adding riced cauliflower to this to make it more like the traditional Chicken, Broccoli and Rice casserole. Should I use more liquid? If so, how much do you think I should add? TIA
No the rice has plenty of liquid and will release it as it cooks.
This. Was. A-M-A-Z-I-N-G! I did use frozen broccoli, and doubled a lot of the ingredients (only because I have a family of 6 and I try to make enough for leftovers). It was Soooo good! Hardly any left for my lunches for the week!
If using frozen, I did end up using 32 oz of frozen broccoli florets, which seemed like just the right amount. I also used 1.7 lbs of chicken breasts, which I pan fried in an iron skillet with Olive oil. I think I used about 2 cups of cream, and I NEVER measure the garlic, I ALWAYS throw in at least double if not triple the amount called for… we LOVE garlic.
This is a GREAT fish though and it will def make it into our monthly rotation…
So glad you liked it!
I have canned chicken, frozen broccoli and some jarred alfredo sauce, and a ton of mozz cheese. I am going to make this either tonight or tomorrow! Thanks. I am baking the Rhubarb Coffee Cake right now. Can’t wait! Will be my lunch per se. I am so much like you a carnivore with a sweet tooth, so I love all of your recipes and you don’t use too much avocado, as I don’t like it, and I am allergic to olives and mushrooms and shellfish, so almost every recipe I can make and love! You are the BEST!
Thanks, you make this so much easier. I did purchase some low carb bread, but come to find out each slice is 22grams of carbs. That went in the freezer. I now have some that is 12grams per slice. I had a sunflower nut and SF raspberry jam on 1 slice for breakfast!
Oh my, that looks so good! I would make it right now if I had chicken but, too much snow on the ground to go out right now. guess I will soon as I can! Thank you so much for all you do for us. You have sat at our table many times now. Blessings, Lisa
Can you make this and freeze it for later?
YOu can make it ahead and keep in the fridge but I suspect the sauce will separate if you freeze and thaw.
Use frozen shrimp. Defrosts in like 10 minutes
Made this tonight. Delicious!! Everyone agreed it was definitely somettto make again.
I made this tonight and it was a hit with the family!! And I have a confession. I was out of shredded mozzarella so I used string cheese. We do what we must-it turned out yummy-like all of Carolyn’s recipes. Thanks for another keto winner winner chicken dinner!
Hey, I’ve done things like that before. Necessity is the mother of invention!
Learning to cook keto. Always looking for receipes.
There isn’t a fat count on the nutritional chart. Can you please add that? Thank you.
Sorry, missed that. It’s 34.7g per serving…
Thank you!
I made this tonight thinking I would have leftovers and I was so wrong. My family ate it all up. Looks like I’ll be making this again! Thanks for this DELICIOUS recipe!!
So glad to hear it!