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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I just made the low-carb chicken broccoli mushroom bake but I didn’t use a frying pan. I put it in a casserole pan and it’s a yummy!
This recipe is amazing
It was a hit at my house last night. It went together quickly and looked terrific out of the broiler. The frozen broccoli was not completely thawed so I added butter and heated on low (3), under cover (no added water), while I cut up the chicken. That was cold from the frig so I removed the broccoli, added butter and warmed the chicken under cover too while I prepped the sauce. When I removed the chicken there was a lot of water (broth) that I put in a mug for later. After that it was following the recipe to near perfection. Next time I will use fresh broccoli and peel the stems because the frozen broccoli was a little woody.
I was gifted your latest cookbook (Protein Advantage) and every recipe I’ve tried has been a hit too! Thanks!
Thanks so much!
Amazing! As always!!
This is so delicious!! It is rich creamy and very tasty. Thank you Carolyn for sharing it with us❤️
Just made this and still eating it. Pretty easy to make and so tasty! Thanks for another great recipe!
Delicious dinner! I used grilled chicken thighs and also added some onions.
i am a senior person living in south africa. i really appreciate your weekly keto recipes, but as i live alone i find it bothersome to calculate every recipe to much smaller portions! I used to cook the the recipe as is, but can not freeze the rest each day!
Thanks for listening!
Suzette Dannhauser
Hi Suzette… there is a scale on my number of servings that slides up and down, to calculate the ingredients. That should help!
Yummy! Will definitely make this again.
We used this recipe for our non-keto family on Christmas Day. It was a hit! (I also use the sauce for a skillet dish with chicken, Italian sausage and riced cauliflower.)
Wonderful!
love how cheesy and creamy it is…goes so good with the pre-cooked chicken and broccoli
Thanks!
Easy and quick with ingredients on hand.
Thanks!
This recipe showed up in my memories on Facebook a few days ago, so I was determined to try it this time. I’m so happy I did! This is fantastic!! So quick and easy too.
Glad you enjoyed it!
Great recipe! Delicious! I added chopped onion and used a combination of chopped broccoli and cauliflower. I will probably use a full cup of cream next time as I like it a little creamier. Thank you so much for the recipe!
This recipe was fabulous easy and fabulously delicious! I had some boneless, skinless breasts that I split lengthwise, seasoned with salt & pepper, then browned in butter in a cast iron skillet while I sautéed the broccoli. It is going into our regular rotation. Since I am most often cooking for two, the recipe gives us a meal plus leftovers. Thank you for another hit!
Great to hear!
I made this last night and it was UH-MAY-ZING! I didn’t have already cooked chicken, which turned out to be good. I cooked up a couple of flattened-out boneless-skinless chicken breasts. (Finding them on an insane sale yesterday made me decide that I would make your Keto Chicken Broccoli Casserole for dinner. Seasoned them with Tajin, just because I felt it like it. Fried them in butter. Then I sliced and chunked them.) THEN, I cooked the broccoli in the drippings. I will definitely make this again! (I can’t wait for leftovers tonight!)