Keto Cheesy Broccoli Chicken Bake (Printable)

Creamy chicken and broccoli casserole with melted cheddar, ready in under an hour.

# Components:

→ 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

# Method:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish (approximately 8x12 inches).
02 - Steam or microwave the broccoli florets for 2-3 minutes until just tender but still bright green. Drain thoroughly and set aside.
03 - Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
04 - In a large bowl, combine the cooked chicken, steamed broccoli, sautéed garlic, half the shredded cheddar, cream cheese, heavy cream, salt, pepper, paprika, and Italian herbs. Mix until all components are evenly coated.
05 - Pour the mixture into the prepared baking dish. Distribute the remaining cheddar cheese evenly over the top layer.
06 - Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
07 - Remove from oven and allow to rest for 5 minutes before plating.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have dinner on the table before hunger turns into desperation.
  • The creamy, cheesy filling tastes indulgent enough that you won't feel like you're missing out on anything, even though it's genuinely keto-friendly.
  • Leftovers reheat beautifully, so meal prep suddenly feels less like a chore and more like a gift to your future self.
02 -
  • Don't skip the broccoli steaming step thinking you'll save time—raw broccoli releases too much water as it cooks and makes the whole casserole watery and sad.
  • The cream cheese needs to be genuinely softened before mixing, or you'll end up with tiny chunks throughout the dish that refuse to melt; let it sit at room temperature for 10 minutes if needed.
03 -
  • Make the dish ahead and refrigerate it unbaked for up to 24 hours; just add 5–10 minutes to the baking time straight from the fridge so the center heats through.
  • Leftovers keep for 3 days in the fridge and reheat beautifully in a 160°C oven covered with foil, or even just a minute or two in the microwave if you're in a rush.
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