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Keto Chicken Alfredo Broccoli Bake

A low-carb and delicious chicken and broccoli bake with a creamy cheese sauce, perfect for meal prep and ketogenic diets.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or diced For added flavor, consider using rotisserie chicken.
  • 2 cups broccoli florets (fresh or frozen) Fresh broccoli should be blanched.
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese Extra mozzarella for topping is optional.
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust seasoning to preference.
  • 2 tablespoons olive oil For greasing the baking dish.
  • Fresh parsley For garnish, optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If using fresh broccoli, blanch it in boiling water for 2-3 minutes, then drain. If using frozen broccoli, thaw and drain excess water.
  3. In a large bowl, combine cooked chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until everything is coated.
  4. Grease a baking dish or cast-iron skillet with olive oil.
  5. Spread the chicken and broccoli mixture evenly into the dish.
  6. Sprinkle extra mozzarella on top for more cheesy goodness.
Baking
  1. Bake for 25-30 minutes, until the top is golden and bubbling.
  2. Let it cool for a few minutes, then garnish with fresh parsley if desired.
  3. Serve hot and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through. This dish can be served with a simple side salad or keto-friendly bread. You can switch chicken for cooked shrimp or turkey for variation.