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Keto Chicken Cheesy Broccoli Bake – Cozy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded or cubed
  • Broccoli: 5 to 6 cups fresh broccoli florets (about 2 medium heads), lightly steamed or blanched
  • Butter: 3 tablespoons, for the sauce
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Cream cheese: 6 ounces, softened
  • Heavy cream: 1 cup
  • Chicken broth: 1/2 cup (low-sodium if possible)
  • Shredded cheese: 2 cups total, divided (a mix of sharp cheddar and mozzarella works great)
  • Parmesan: 1/4 cup, grated, for extra depth
  • Spices: 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon mustard powder
  • Salt and pepper: To taste
  • Optional add-ins: 1 tablespoon Dijon mustard, red pepper flakes for heat, chopped bacon for topping, or a sprinkle of pork rind crumbs for crunch

Method
 

  1. Prep the basics. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If your chicken isn’t cooked yet, season with salt and pepper and pan-sear or bake until done, then chop or shred.
  2. Par-cook the broccoli. Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and pat dry to avoid watering down the sauce.
  3. Start the sauce. In a large skillet over medium heat, melt the butter. Add garlic and cook for 30 seconds until fragrant. Whisk in cream cheese until smooth and melty.
  4. Build the cream base. Pour in heavy cream and chicken broth. Whisk until the mixture is smooth and gently bubbling. Stir in onion powder, smoked paprika, mustard powder, and optional Dijon. Season with salt and pepper.
  5. Add the cheese. Stir in 1.5 cups of the shredded cheese and the Parmesan until fully melted and silky. The sauce should be thick enough to coat a spoon. Adjust seasoning.
  6. Assemble the bake. Spread the chicken in an even layer in the baking dish. Scatter the broccoli over the top. Pour the cheese sauce evenly across everything, nudging with a spatula to help it settle.
  7. Top and bake. Sprinkle the remaining 1/2 cup shredded cheese over the surface. Add bacon or pork rind crumbs if using. Bake for 18–22 minutes, until bubbling at the edges and golden on top.
  8. Rest and serve. Let it sit for 5–10 minutes so the sauce thickens. Scoop into bowls and enjoy hot.