This winter has brought with it a longing I didn’t quite expect. Not for sweets, not for soup, but for casseroles — warm, creamy, comforting casseroles.
And let me tell you, this keto chicken broccoli casserole has stolen the spotlight in my kitchen. It’s everything I’ve been craving: low in carbs, high in satisfaction, and ready in less than half an hour.
It’s funny how something as simple as a casserole can feel like a small celebration after a long, cold day.
We’ve been enjoying our fair share of cozy meals lately — from ham and cauliflower bakes to sausage-stuffed wonders and the ever-satisfying keto zucchini lasagna. But this one? This one hits different.
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The Joy of Simplicity in One Pan
Let’s be honest. We all have those nights when the last thing we want is a pile of dishes waiting for us after dinner. That’s what makes this meal so magical.
It all comes together in a single large skillet — from stovetop to oven — and that means more flavor, less mess, and a much happier cook by the end of the day.
This casserole doesn’t just simplify cooking. It balances protein, fiber, and healthy fats, giving you a complete keto meal with less than 5g net carbs per serving.
It’s the definition of comfort food, but without the carb overload.
Inspiration from a Rainy Day
Believe it or not, the idea for this meal didn’t come from scrolling food blogs or flipping through cookbooks.
It came from standing in line at the grocery store, shivering from the cold rain outside, and locking eyes with the cover of a cast iron cooking magazine.
There it was — a steaming hot casserole, golden and bubbly, begging to be made. But my excitement faded a little when I saw the ingredients: pasta. So much pasta.
I remember thinking, Why mess with a good thing? Chicken and broccoli can absolutely hold their own. They don’t need all that extra starch to be satisfying. In fact, stripping away the fillers lets their true flavors shine.
So I made a promise to myself right there at the checkout: I was going to recreate that dish in a way that fit my low-carb lifestyle — richer, cleaner, and unapologetically keto.
What You’ll Need for This Keto Classic
The beauty of this casserole is that you don’t need anything fancy. Just a few everyday ingredients and a little bit of love. Here’s what you’ll need:
Cooked Chicken
Use any cooked chicken you have on hand — baked, grilled, leftover rotisserie. It’s flexible and forgiving, which makes it perfect for weeknights.
Fresh Broccoli Florets
They add texture, nutrition, and a beautiful pop of green. Plus, they pair perfectly with cheese.
Butter
A generous touch of butter gives the dish richness and helps bind the flavors together.
Heavy Whipping Cream
This is where the magic happens. The cream brings the whole casserole together with its luscious, velvety texture.
Mozzarella or Cheddar Cheese
Pick your favorite — mozzarella for a milder melt, or cheddar for a sharper bite. Either way, you’re in for a cheesy delight.
Parmesan Cheese
A sprinkle of Parmesan adds that salty, nutty finish we all love.
Garlic
Because everything’s better with garlic. It adds depth and warmth to every bite.
Salt and Pepper
Simple seasonings, but so essential. They bring everything to life.
How to Make Keto Chicken Broccoli Casserole
This dish has become a quiet weeknight hero in my kitchen—warm, creamy, and endlessly comforting. Here’s how I bring this keto chicken broccoli casserole to life, step by simple step.
Use an Ovenproof Skillet for Simplicity and Flavor
There’s something oddly satisfying about skipping the step of transferring food to another baking dish. Fewer dishes, less cleanup, and more time to enjoy the evening.
That’s why I always reach for my ovenproof skillet. While cast iron is a classic favorite for its heat retention and flavor-enhancing ability, you don’t have to use it.
Any skillet that can withstand the oven will do the trick beautifully. Just knowing I can cook everything in one pan feels like a little gift to myself after a long day.
Don’t Hold Back on the Broccoli
This part might surprise you. I’ve seen so many casserole recipes with just a sprinkle of broccoli—as if it’s an afterthought. But not in my kitchen.
I want every bite to feel wholesome and filling, so I go all in with about 12 ounces of fresh broccoli florets. That’s close to three generous cups when chopped.
It makes this dish not just comforting but truly balanced. The broccoli isn’t there for decoration—it’s the heart of the casserole alongside the chicken.
Coarsely Chop and Cook the Broccoli Right
Here’s where a little attention to texture makes all the difference. I chop my broccoli coarsely so it cooks faster and holds its structure. Then I sauté it until it turns that vibrant green hue we all recognize—just barely tender.
The trick is not to overcook it here, because it will soften more in the oven. Trust me, the last thing you want is mushy broccoli. And if you’re tempted to use frozen broccoli… I’ve been there. But it just doesn’t have the same bite or freshness. Stick with fresh if you can.
Build a Simple Yet Luscious Sauce
Now we’re getting to the soul of the dish: the sauce. I keep things simple, classic, and keto-friendly by using heavy whipping cream, butter, grated Parmesan, and plenty of garlic. The aroma alone is enough to lift the mood of an entire kitchen.
You don’t need any flour or cream cheese here—just a slow simmer while you gently stir, and you’ll get a sauce that’s silky and rich without being heavy. Keep your eye on it, though. Let it thicken just enough to coat a spoon, but not so much that it turns stodgy.
Fold in the Chicken and Broccoli with Care
This is where everything comes together. I love using tender chicken thighs simmered in broth—they’re juicy, flavorful, and hard to mess up. But rotisserie chicken works wonders if you’re in a pinch.
I gently stir the cooked broccoli and chicken into the sauce, watching them get coated in that creamy goodness. It already looks delicious at this point, but we’re not done yet.
Add That Final Cheesy Touch
Mozzarella is my go-to for this casserole. It melts like a dream, turning into that irresistible, golden-brown layer on top. But honestly, feel free to explore here.
Cheddar brings a sharper note, and Gruyere adds a nutty depth that’s perfect for fall and winter evenings. I scatter the shredded cheese across the top like a final flourish—knowing full well it’s going to be the first thing people dive into when it’s done.
Broil to Golden Perfection
Rather than baking low and slow, I like to finish this off under the broiler. It only takes a few minutes, but that top layer of cheese becomes beautifully bubbly and golden, with just a hint of crispness.
It gives the casserole that irresistible look and taste that makes you want to dig in before it’s even cooled.
Frequently Asked Questions About This Recipe
Will Frozen Broccoli Work in This Recipe?
I get this question a lot—and while I totally understand the convenience of frozen vegetables, I just don’t recommend it here. Frozen broccoli tends to become too soft and watery.
But if it’s all you have, here’s my tip: thaw it completely and give it a very quick sauté at the start. Just enough to heat it through. Otherwise, the whole casserole might turn mushy.
Can I Bake Instead of Broil?
Absolutely! If broiling isn’t your thing, or you’re using a deeper pan that doesn’t do well under direct heat, you can bake the casserole instead.
Just preheat your oven to 350°F and pop it in for 15 to 20 minutes—until the cheese is melted and bubbling around the edges. It’s still wonderfully satisfying this way.
Can I Use a Different Cheese?
Of course. That’s part of what makes this dish so adaptable. Use what you have or what you love. Gruyere is sophisticated and rich, Fontina is super melty, and sharp cheddar adds a bold flavor punch. There’s no wrong answer—just delicious variations.
Can I Make This Dairy-Free?
This casserole is at its best with rich dairy ingredients, but if you need to go dairy-free, it can be done. Use coconut cream instead of heavy cream—it won’t thicken the same way, so I suggest adding a little xanthan gum or glucomannan to help it along.
Then top it with your favorite dairy-free cheese alternative. It won’t be quite the same, but it can still be rich, warm, and satisfying in its own way.
Keto Chicken Broccoli Casserole (RECIPE)
Looking for a quick low-carb dinner that doesn’t skimp on flavor? This rich and cheesy chicken broccoli bake is a keto-friendly winner, ready in just over 20 minutes — with less than 5g net carbs per serving!
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Diet Type: Keto / Low-Carb
- Cuisine: American
What You’ll Need
- ¼ cup (56.75 g) unsalted butter, divided
- 12 oz (340.2 g) fresh broccoli, roughly chopped
- 2 cloves garlic, finely minced
- 1 cup (238 g) heavy cream
- 1½ cups (168 g) shredded mozzarella (divided use)
- ½ cup (50 g) grated parmesan
- Salt and black pepper, to taste
- 3 cups (567 g) cooked chicken, chopped (roughly 1¼ lbs)
How to Make It
- Sauté the Veggies: In a 10-inch oven-safe skillet over medium heat, melt 2 tablespoons of butter. Add the chopped broccoli and cook for about 4 minutes, until it becomes vibrant green and slightly tender. Transfer to a bowl and set aside.
- Make the Sauce: In the same skillet, melt the remaining butter, then stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and simmer for a few minutes, letting it reduce by half (around 3–5 minutes).
- Cheesy Goodness: Add ½ cup of mozzarella and all the parmesan to the cream mixture, stirring until the cheese melts and the sauce is smooth. Season with salt and pepper to your liking.
- Combine Everything: Stir in the cooked broccoli and chicken pieces. Sprinkle the remaining 1 cup of mozzarella evenly on top.
- Finish Under the Broiler: Preheat your broiler. Place the skillet about 6 inches from the heat source and broil for 2–5 minutes, or until the cheese is bubbling and lightly browned. Watch carefully to avoid burning!
Nutritional Breakdown (Per Serving – 1/6th of recipe)
- Calories: 493 kcal
- Carbs: 6.1g
- Protein: 27.2g
- Fat: 34.7g
- Fiber: 1.5g