Prep Time Cook Time Total Time Servings
15 minutes 35 minutes 50 minutes 6 servings
Difficulty: Easy
This recipe uses simple techniques. If you can sauté garlic and stir a sauce, you can absolutely nail this dish.
Ingredients
For the Chicken:
1.5 lbs (700g) boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
For the Creamy Sauce & Bake:
2 tbsp butter
3 cloves garlic, minced
4 oz (115g) full-fat cream cheese, softened and cut into cubes
1 cup (240ml) heavy cream (also called double cream or thickened cream)
½ cup (50g) freshly grated Parmesan cheese
½ tsp salt (or to taste)
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for a little heat)
4 cups broccoli florets, chopped into bite-sized pieces
1 cup (115g) shredded mozzarella cheese
Instructions
Part 1: Prep and Sear the Chicken (Intensity: Medium)
Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (or similar 3-quart) baking dish.
Season the Chicken: In a bowl, toss the cubed chicken with 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and 1 tsp garlic powder until evenly coated.
Sear the Chicken: Heat a large, oven-safe skillet (like a cast-iron or stainless steel pan) over medium-high heat. Add the chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this point. Transfer the seared chicken to a plate and set aside.
Part 2: Create the Luscious Cream Sauce (Intensity: Low)
Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the 2 tbsp of butter. Once melted, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
Melt the Cream Cheese: Add the cubed cream cheese to the skillet. Using a spatula, stir constantly as it melts into the butter and garlic. It will be a bit lumpy at first, but keep stirring.
Add Liquids and Parmesan: Slowly pour in the heavy cream while stirring continuously. Add the ½ tsp salt, ¼ tsp pepper, and red pepper flakes (if using). Continue to stir until the sauce is smooth and begins to gently simmer.
Finish the Sauce: Remove the skillet from the heat and stir in the grated Parmesan cheese until it’s fully melted and incorporated. The sauce will be thick and velvety.
Part 3: Assemble and Bake (Intensity: Low)
Combine Ingredients: Add the seared chicken and the chopped broccoli florets to the skillet with the cream sauce. Stir gently until everything is well coated.
Transfer to Baking Dish: Pour the entire mixture from the skillet into your prepared baking dish. Spread it into an even layer.
Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Place the dish in the preheated oven and bake, uncovered, for 20-25 minutes. The bake is ready when the sauce is bubbly around the edges and the cheese on top is melted and has started to turn a light golden brown.
Rest and Serve: Remove from the oven and let it rest for at least 5-10 minutes before serving. This allows the sauce to thicken slightly more and ensures it isn’t lava-hot.
Recipe Tips for Success
Softened Cream Cheese is Key: Using room-temperature cream cheese ensures it melts smoothly into the sauce without becoming grainy. Take it out of the fridge when you start prepping your other ingredients.
Freshly Grated Parmesan: Pre-shredded Parmesan often contains anti-caking agents that can prevent it from melting smoothly. Grating it fresh from a block makes a huge difference in the creaminess of your sauce.
Don’t Overcook the Broccoli: The broccoli will continue to cook in the oven. By not pre-cooking it, you ensure it retains a slight bite and doesn’t turn into mush.
Customize Your Veggies: Not a fan of broccoli? Try chopped cauliflower, asparagus, or spinach (if using spinach, add it fresh and it will wilt down beautifully in the oven).
What to Serve With It
Since this dish is a complete meal with protein and vegetables, you can serve it as-is. However, if you want to add a little something extra, here are some great keto-friendly options:
Simple Side Salad: A crisp green salad with a light vinaigrette provides a fresh contrast to the rich casserole.
Zucchini Noodles (“Zoodles”): Serve the creamy chicken bake over a bed of lightly sautéed zoodles for an even more decadent pasta-like experience.
Cauliflower Rice: A classic keto side, perfect for soaking up any extra creamy sauce.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: This dish freezes well. Assemble the bake completely, but do not bake it. Cover tightly with plastic wrap and then foil and freeze for up to 3 months. To bake from frozen, add about 20-30 minutes to the baking time, covering with foil if the top browns too quickly. You can also freeze baked leftovers for up to 3 months.
Reheating: Reheat individual portions in the microwave until warmed through. For larger portions, reheat in a 350°F (175°C) oven, covered with foil, for 15-20 minutes.
Nutrition Information
Serving Size: 1/6 of recipe
Note: Nutritional information is an estimate and will vary based on the specific brands of ingredients used. It is provided for informational purposes only.
Nutrient Amount Per Serving
Calories 565 kcal
Fat 42g
Carbohydrates 8g
Fiber 2g
Net Carbs 6g
Protein 38g