Keto Creamy Chicken Broccoli

One Wednesday evening, I stood in front of my open fridge wondering how to turn leftover rotisserie chicken into something my family would actually get excited about. The broccoli was getting sad, the cream cheese was sitting there unused, and I had this vague memory of someone mentioning a keto casserole that didn't taste like punishment. Two hours later, golden cheese bubbling on top and the kitchen smelling like garlic and thyme, I realized I'd stumbled onto something that would become a weeknight staple. This casserole proved that eating low-carb didn't mean sacrificing comfort or richness.

I made this for my sister's book club potluck, expecting it to sit ignored while everyone fawned over the garlic bread someone else brought. Instead, people kept coming back for seconds, asking what was in it, genuinely surprised when I mentioned it was low-carb. One guest, a devoted carb enthusiast, ate three servings and asked for the recipe to make at home. That's when I knew this wasn't just a weeknight dinner hack—it was something worth sharing.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g / 1.1 lbs), cooked and diced: Using thighs gives you more forgiving, juicier meat that doesn't dry out in the oven, though breasts work fine if that's what you have on hand.
• Broccoli florets (300 g / 10 oz), steamed: Steaming ahead of time prevents watery casserole and ensures the broccoli stays tender without overcooking in the oven.
• Small onion, finely chopped: This provides sweetness and depth that balances the richness of the cream and cheese.
• Garlic cloves, minced (2): Don't skip this or use garlic powder—fresh garlic transforms the entire flavor profile.
• Heavy cream (120 ml / ½ cup): This is the backbone of your sauce, so use full-fat cream, not the light version.
• Shredded cheddar cheese (120 g / 1 cup): Sharp cheddar brings more flavor than mild, making the casserole taste more interesting.
• Shredded mozzarella cheese (60 g / ½ cup): Mozzarella melts beautifully and creates that gorgeous golden top when it hits the oven.
• Cream cheese, softened (60 g / ¼ cup): This thickens the sauce naturally without flour or cornstarch, keeping everything keto-friendly.
• Olive oil (2 tbsp): Use it to sauté the aromatics and prevent sticking in your skillet.
• Paprika (½ tsp), dried thyme (½ tsp), ground black pepper (½ tsp), and salt (½ tsp): These seasonings work together to add warmth and earthiness without overpowering the dish.

Instructions

Heat your oven and prep the pan:

Set your oven to 190°C (375°F) and lightly grease your 20x20 cm casserole dish while it preheats. This gives you a few minutes to gather everything else without rushing.

Sauté the aromatics:

Pour olive oil into a skillet over medium heat, add the chopped onion, and let it soften for about 3 minutes until it turns translucent and smells sweet. Add the minced garlic and cook for another minute, watching as the raw sharpness mellows into something fragrant and warm.

Build your creamy sauce:

In a large bowl, combine the cooked chicken, steamed broccoli, sautéed onion and garlic, heavy cream, softened cream cheese, half of the cheddar, half of the mozzarella, and all your seasonings. Stir everything together until the sauce looks smooth and creamy, coating every piece of chicken and broccoli evenly.

Transfer to the casserole dish:

Pour the entire mixture into your prepared casserole dish, spreading it out so it's relatively level. Don't worry about making it perfect—the oven will do most of the work for you.

Top with remaining cheese:

Sprinkle the reserved cheddar and mozzarella over the top in an even layer, which will bubble up beautifully and create that golden crust everyone wants.

Bake until golden and bubbly:

Slide the casserole into your preheated oven for 25 to 30 minutes, until the top is golden brown and you can see the sauce bubbling slightly around the edges. The cheese should look slightly crispy at the edges while still melted throughout.

Rest before serving:

Let the casserole sit for 5 minutes out of the oven—this helps everything set slightly and makes it much easier to portion without falling apart.

Save

The best moment with this casserole came on a snow-heavy evening when my neighbor stopped by unexpectedly with her kids, and I had this dish ready to reheat. Watching them dig in, grateful for something warm and real, reminded me that good food is really about showing up for people. It wasn't fancy or complicated, but it was exactly what they needed.

Why This Works for Keto

Every ingredient here was chosen to keep carbs low while maintaining the comfort-food feeling that makes keto sustainable. The cream cheese and heavy cream replace any need for flour or starchy thickeners, while the cheese provides enough fat to keep you satisfied. You're getting nearly 40 grams of protein per serving, which makes this feel like a proper meal rather than a compromise.

Make It Your Own

This recipe is forgiving and open to tweaking based on what you have or what you're craving. Roasted mushrooms or bell peppers can join the broccoli without throwing off the macros, and experimenting with different cheese combinations keeps things interesting. I've made versions with gruyère for a more sophisticated flavor and added crispy bacon bits on top when I wanted something special.

Storage and Reheating

Leftovers keep brilliantly in the fridge for up to three days, and reheating brings back most of the creamy texture. I usually reheat individual portions in the microwave for about a minute, or warm the whole thing in a 160°C oven for about 10 minutes if I'm serving guests again.

• Divide leftovers into individual containers for easy grab-and-go lunches throughout the week.
• Add 2 tbsp of grated Parmesan to the cheese topping for an extra layer of savory depth.
• Substitute cauliflower florets for half the broccoli if you want to switch things up without changing the cooking time.

Save

This casserole has become my proof that keto cooking doesn't require deprivation or weird substitutes. It's just good food that happens to fit your macros.

Recipe FAQs

→ Can I substitute the chicken with another protein?

Yes, turkey or cooked thigh meat can be used as alternative proteins, maintaining similar texture and flavor balance.

→ Is it possible to replace broccoli with other vegetables?

Cauliflower works well as a low-carb substitute, offering a similar texture and compatibility with the creamy sauce.

→ What cheeses are best for creamy casseroles like this?

Mozzarella and cheddar melt smoothly, adding creaminess and flavor, while cream cheese enhances richness without excessive sharpness.

→ How do I achieve a golden and bubbly topping?

Evenly sprinkling shredded cheddar and mozzarella on top before baking helps create a golden, bubbly crust during the final cooking stage.

→ Can this dish be prepared ahead of time?

Yes, the mixture can be assembled in advance and refrigerated. Bake just before serving for best texture and flavor.