Keto Cheesy Broccoli Chicken

My sister called me in a panic one Tuesday evening—she'd committed to keto but was tired of eating the same rotisserie chicken salads every night. I had maybe twenty minutes before she arrived, so I threw together whatever creamy, cheesy components I could find in my fridge. What emerged from the oven was this golden, bubbling casserole that tasted indulgent enough to feel like cheating on a diet, except it wasn't. She's made it at least twice a week since then.

I served this at a small dinner party where one friend mentioned they were experimenting with lower-carb eating, and I watched four other people ask for seconds without knowing it was keto-friendly. There's something about baked cheese and cream that makes people forget they're supposed to be watching carbs, and honestly, that's when you know a recipe has won.

Ingredients

• Cooked chicken breasts (2 large, about 500 g): Shredded or cubed, this is your protein backbone—store-bought rotisserie works beautifully if you're short on time, and nobody will ever know the difference.
• Fresh broccoli florets (400 g, about 4 cups): Cut them small enough to feel like they're woven throughout the dish rather than chunky afterthoughts, and trust me on the brief steaming—it keeps them bright green and firm.
• Garlic (2 cloves, minced): This tiny amount does heavy lifting, adding a whisper of savory depth that makes people ask what your secret ingredient is.
• Shredded cheddar cheese (200 g, 2 cups): Use good quality if you can, because you'll taste the difference between something sharp and clean versus waxy and one-dimensional.
• Cream cheese (60 g, softened): This creates the silky binding sauce that makes everything creamy without needing flour or cornstarch—it's your low-carb secret weapon.
• Heavy cream (120 ml, 1/2 cup): The luxe factor that makes this taste like comfort food, not diet food.
• Olive oil (1 tbsp): Just enough to toast the garlic and carry its flavor through the oil.
• Salt, black pepper, smoked paprika, dried Italian herbs: These seasonings are understated but essential—the paprika especially adds a subtle smokiness that elevates the whole thing.

Instructions

Set your stage:

Preheat your oven to 200°C (400°F) and grease a medium baking dish—I use a 20x30 cm one, which gives you a nice even layer without crowding. Think of this moment as giving yourself permission to relax once everything goes in the oven.

Brighten the broccoli:

Steam or microwave your broccoli florets for just 2 to 3 minutes until they're tender but still shocking green—overcooked broccoli tastes sulfurous and sad, so err on the side of underdone. Drain them well and set aside in a colander so excess moisture doesn't water down your sauce.

Wake up the garlic:

Heat your olive oil in a skillet over medium heat and add the minced garlic, listening for it to smell incredibly fragrant—that's your cue it's ready, usually around one minute. This small step transforms raw garlic into something mellow and sweet.

Build your creamy base:

In a large bowl, combine your cooked chicken, steamed broccoli, sautéed garlic, half your cheddar, the softened cream cheese, heavy cream, salt, pepper, paprika, and Italian herbs—mix until every piece of broccoli and chicken is coated in that creamy sauce. Don't be shy here; use your hands or a sturdy spoon to break down the cream cheese and really incorporate everything.

Transfer and top:

Pour your mixture into the prepared baking dish and spread it evenly, then shower the remaining cheddar cheese over the top in an even blanket. This is the moment it looks most indulgent, and you'll feel oddly proud.

Let the oven work:

Bake for 20 to 25 minutes until the cheese is bubbly and the edges have turned golden brown—your kitchen will smell like a steakhouse's dreams. You'll know it's ready when you see those little cheese bubbles breaking the surface.

Rest and serve:

Let it sit for five minutes before serving, which gives the filling a chance to set slightly so it holds together. This tiny pause is the difference between a casserole that falls apart on the plate and one that maintains its dignity.

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My neighbor borrowed this recipe after I sent her home with leftovers, and she texted me photos of her family actually fighting over the last spoonful. That's when a recipe stops being just dinner and becomes something people remember.

Why This Works on Keto

The magic of this dish is that it delivers every comfort-food pleasure—creaminess, melted cheese, that satisfied fullness—without any of the carb-heavy starches. Your body gets protein, healthy fats, and just enough fiber from the broccoli to feel balanced. It's the kind of meal that doesn't feel like deprivation, which is honestly why people stick with keto in the first place.

Ways to Riff On This

Once you understand the framework—protein, steamed vegetables, creamy cheese sauce—you can swap almost anything into it and it'll work beautifully. I've made versions with cauliflower, zucchini, even shredded turkey when I had it leftover from a roast. The constants are the cream cheese and heavy cream, because those create the texture that makes it feel special.

Make It Your Own

This is a casserole that celebrates simplicity, but it's also forgiving enough to handle your additions and substitutions without falling apart. Whether you're cooking for yourself on a quiet night or feeding people who think they're too good for diet food, this dish has a way of surprising everyone.

• Add 2 tablespoons of grated Parmesan cheese to the mixture for a sharper, more complex flavor.
• Stir in a pinch of red pepper flakes if you want heat, or swap half the broccoli for cauliflower if you're looking for variety.
• Serve alongside a crisp green salad dressed in lemon vinaigrette to cut through the richness and make it feel like a complete, restaurant-worthy meal.

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This casserole has become the recipe I give people when they ask me how to make keto feel sustainable, because it proves that eating for your goals doesn't mean sacrificing pleasure. Make it tonight, and you'll understand why.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw and drain it thoroughly to avoid excess moisture before mixing.

→ Is it possible to substitute cheddar cheese?

Sharp Monterey Jack or mozzarella can be good alternatives, providing similar melt and flavor profiles.

→ How do I make this dish spicier?

Add a pinch of red pepper flakes or a dash of smoked paprika to enhance the heat level subtly.

→ Can I prepare the chicken ahead of time?

Cook and shred chicken in advance for quicker assembly, storing it refrigerated until ready to use.

→ What’s the best method to steam broccoli quickly?

Microwaving florets with a splash of water for 2-3 minutes retains bright color and tenderness efficiently.