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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Made this tonight and I want it to be a keeper. I added mushrooms because they needed to be used up and didn’t have mozzarella so I replaced that with provolone. Still very delish.
Great recipe. Baked and shredded the chicken (used garlic powder, pepper, and salt to season) and doubled the heavy whipping cream and cheese!
Carolyn,
I made a video on YouTube of this fabulous dish. I thought you might enjoy it 🙂
https://www.youtube.com/watch?v=BYVhfavOtNs&t=36s
I hope that you would like and subscribe to see many more upcoming videos of your recipes :). I have your link in the description box.
Antoinette Nora on YouTube
Thanks.
Since moving back to the Midwest, I have craved a good casserole. I wasn’t sure I’d get another one on Keto. Thank you! This was so easy to make and it tastes amazing! I had to stop myself from going for seconds 🙂
I’m so delighted to hear that!
O yum..made it!!
Easy, cheesy, savory, and of course keto friendly for the no carb/sugar enthusiasts out there.
The only thing I would do different is to cook the chicken in the pan after the broccoli, remove, and then de-glaze the pan while making the cheese sauce. A little heat such as some red pepper when cooking the broccoli, and/or adding some onion in with the garlic, or some cayenne into the the cheese sauce really works with the recipe for some extra flavor.
This was too good….I made it just like the recipe…but then I ate 13 ounces of it all by myself!!…Not even gonna try and figure my macros today…I just won’t eat anything else today…This stuff is dangerously good! Thank you.
Do you have to use cast iron. Would stainless steel be okay?
Yep, sure thing!
This is not just one of the best recipes of 2019, we think it’s one of the best of the decade! Makes Keto so easy.
Wow, thanks so much!
I made it with left over chicken. My family loved it! Quick, easy dinner!
Run through you mr recioes in a daily basis, this is dinner tonight. Going to add in some mushrooms and cauliflower rice . There may be leftovers if I do that. Thanks for all your great recipes.
I am not a cook but your recipes are so easy to follow and yummy that you make me look good!! Thank you! My family loved this – it was fabulous and easy!
Thanks!
THIS IS AMAZING!!
My mom recently switched to a low/no carb diet so I’ve been treating her by making dinners every night. This is definitely being added to the book of favourites! I add in about two tablespoons of chopped fresh parsley and two teaspoons of herbes de provance. Sooo good! My mom and brother love it as well as I!
Thank you, Olivia. What a nice way to treat your mother.
Do you cook chicken before mixing it in or cook it while its mixed in?
It’s already cooked. Please look at the ingredient list, it calls for cooked chicken.
A fabulous casserole for a hungry family of four! I added spinach for a little extra in the pan and wow, so yummy!
Thanks, Carolyn. You keep the kids coming back to the table. Considering they’re 23 and 19 I may have to quit trying your awesome recipes or the may never move out!
Hahaha, I guess that could be a real concern! 😉
If anyone added cauliflower Rice, how much did you add?