Description
This creamy chicken broccoli and cheese casserole is a low-carb, keto-friendly dish perfect for a quick and comforting meal. Combining tender chicken, fresh broccoli, and a rich, cheesy sauce, it’s baked to golden perfection with a melty mozzarella topping.
Ingredients
Protein and Vegetables
- 1 lb boneless chicken, cut into pieces
- 20 oz broccoli florets, cut into bite-size pieces
Dairy and Seasoning
- 1 tbsp oil
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 tsp garlic salt
- 1 cup mozzarella cheese, shredded
Instructions
- Heat the oil and cook the chicken: Preheat an oven-safe skillet over medium heat and add 1 tablespoon of oil. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
- Add the broccoli: Cut broccoli florets into bite-sized pieces and add them to the skillet with the cooked chicken. Stir to combine.
- Prepare the sauce: In a bowl, whisk together 1 cup of heavy cream, 1/2 cup grated parmesan cheese, and 1/2 teaspoon garlic salt. Pour this creamy sauce evenly over the chicken and broccoli in the skillet.
- Bake with sauce: Preheat oven to 350°F (175°C). Place the skillet in the oven and bake for 10 minutes to allow the broccoli to soften and flavors to meld.
- Add mozzarella and finish baking: Remove skillet from oven and sprinkle 1 cup of shredded mozzarella cheese evenly on top. Return to oven and bake for an additional 7 minutes or until the cheese is melted and slightly golden.
- Serve: Remove from oven and serve immediately while the cheese is warm and gooey.
Notes
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- Broccoli can be steamed slightly before adding if preferred more tender texture.
- For extra flavor, consider adding freshly ground black pepper or herbs like thyme.
- This dish is perfect for low-carb and keto diets due to its high fat and protein content and low carbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
