Indulge in creamy low carb chicken casserole recipes – no pasta needed! Packed with protein, cream cheese, and a golden cheese crust. Perfect for quick weeknight dinners.

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven is heating, prepare all your ingredients. Dice the onion, mince the garlic, cut the chicken into bite-sized pieces (about 1-inch cubes), and chop the broccoli into small florets if using fresh. Make sure the cream cheese is softened to room temperature – this ensures it blends smoothly into the sauce without lumps. Soften it by leaving it on the counter for 30 minutes or microwaving in 10-second bursts until just soft but not melted.

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Step 2

In a large oven-safe skillet (preferably a 12-inch cast iron or deep stainless steel pan) over medium-high heat, add 2 tablespoons of olive oil. Once the oil shimmers, add the chicken pieces in a single layer. Do not overcrowd the pan – if necessary, cook in batches. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). The browning adds deep flavor through the Maillard reaction. Remove the chicken with a slotted spoon and set aside on a plate.

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Step 3

Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pan (this is called deglazing and infuses the onion with chicken flavor). Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.

Step 4

Add the broccoli florets to the skillet and cook for 2-3 minutes, stirring occasionally. The broccoli should turn bright green and become slightly tender but still have a bite. If using frozen broccoli, add it directly (no need to thaw) and cook for an extra minute to evaporate excess moisture.

Step 5

Lower the heat to low and add the softened cream cheese to the skillet. Stir continuously with a wooden spoon or silicone spatula until the cream cheese is completely melted and coats the vegetables. The mixture will look creamy and slightly thick. Slowly pour in the chicken broth and heavy cream while stirring. Add the dried thyme, paprika, salt, and black pepper. Continue stirring until the sauce is smooth and well combined. Let it simmer gently for 2-3 minutes; the sauce will thicken slightly as it heats.

Step 6

Return the cooked chicken to the skillet, stirring to coat every piece with the creamy sauce. Taste and adjust seasoning if needed – you may want a pinch more salt or a dash of pepper. Make sure the chicken is evenly distributed. If your skillet is not oven-safe, transfer the mixture to a greased 9×13-inch baking dish.

Step 7

Sprinkle the shredded cheddar cheese evenly over the top of the casserole, followed by the grated Parmesan. The Parmesan adds a nutty, salty crunch while the cheddar melts into a gooey golden crust. For an extra golden top, you can add a sprinkle of paprika on the cheese.

Step 8

Place the skillet (or baking dish) in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly around the edges and the cheese is melted and golden brown. For a deeper golden crust, you can switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning. The internal temperature of the casserole should reach 165°F.

Step 9

Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh chopped parsley if desired. Serve hot, spooned onto plates or into bowls. This casserole pairs beautifully with a side salad or steamed green beans for a complete low-carb meal.

For best results

  • For the creamiest sauce, always use full-fat cream cheese and heavy cream. Low-fat versions contain more water and stabilizers, which can cause the sauce to break or become grainy when heated. If you're dairy-sensitive, you can substitute with dairy-free cream cheese and coconut cream, but the texture will be slightly different and may not thicken as well.
  • To save time on busy weeknights, prep the ingredients ahead of time. Chop the chicken, onion, and broccoli up to 2 days in advance and store in airtight containers in the refrigerator. You can also assemble the entire casserole (without the cheese topping) and refrigerate for up to 24 hours. When ready to bake, add the cheese and increase baking time by 5-10 minutes since the dish will be cold.
  • If you prefer a thicker sauce, mix 1 teaspoon of xanthan gum (for low carb) or 1 tablespoon of cornstarch (if not strictly low carb) with 2 tablespoons of cold water to make a slurry. Stir it into the sauce after adding the broth and cream, and simmer for 1-2 minutes until thickened. Xanthan gum is very potent, so start with a small amount and whisk well to avoid lumps.
  • For the best texture, cut the chicken into uniform bite-sized pieces. This ensures even cooking – no dry, overcooked pieces or undercooked chunks. If using chicken thighs, they remain juicier due to higher fat content, making the casserole even more succulent. Boneless skinless thighs are an excellent budget-friendly alternative.
  • Don't skip the step of browning the chicken. Searing adds a rich, savory flavor through caramelization that can't be achieved by simply boiling or baking the chicken. The browned bits left in the pan (fond) are flavor gold – they get incorporated into the sauce when you sauté the onions, creating a deeper, more complex taste.
  • To make this casserole even more nutrient-dense, add other low-carb vegetables like cauliflower florets, sliced mushrooms, or spinach. If adding spinach, stir it in at the end of the sauté step and cook until just wilted (about 1 minute). Mushrooms should be sautéed with the onions for extra umami flavor.
  • If you're meal prepping, this casserole freezes beautifully. Allow it to cool completely, then portion into individual airtight containers or freezer-safe bags. It will keep for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven until heated through, or microwave individual portions on medium power. The sauce may thicken slightly upon reheating; stir in a splash of chicken broth or cream to restore creaminess.

Variations

  • Keto-Friendly Variation: To make this casserole strictly keto, ensure all ingredients are full-fat and low in carbs. Replace the onion with 1/2 cup of chopped green onions (scallions) or a small amount of onion powder, as onions contain more carbs. You can also add 1/2 cup of cream cheese and 1/4 cup of heavy cream to increase the fat content. Serve with cauliflower rice or zucchini noodles to keep the meal keto-compliant.
  • Vegetarian Twist: Swap the chicken for 2 cups of cauliflower florets and 1 can (15 oz) of chickpeas, drained and rinsed. Sauté the cauliflower along with the broccoli for a hearty vegetable base. The chickpeas add protein and mimic the texture of chicken. Use vegetable broth instead of chicken broth. This version is lower in fat but still creamy and satisfying.
  • Spicy Buffalo Version: For a buffalo chicken casserole, after cooking the chicken, toss it in 1/4 cup of buffalo sauce (like Frank's RedHot) before adding it back to the skillet. Reduce the cream cheese to 6 oz and add 1/4 cup of crumbled blue cheese or ranch dressing to the sauce. Top with shredded mozzarella instead of cheddar, and garnish with chopped celery leaves for a classic buffalo pairing.
  • Cheesy Broccoli and Chicken: Double the cheese! Use 2 cups of shredded cheddar and 1/2 cup of Parmesan. For an extra cheesy crust, mix 1/4 cup of panko breadcrumbs (or crushed pork rinds for low carb) with 2 tablespoons of melted butter and sprinkle over the cheese before baking. This adds a delightful crunch that contrasts with the creamy interior.
  • Herb and Mushroom Version: Sauté 8 oz of sliced cremini mushrooms along with the onions. Add 1 teaspoon of dried rosemary and 1 teaspoon of dried sage to the sauce. This earthy, aromatic variation pairs beautifully with chicken and gives the casserole a more sophisticated flavor profile. Use Gruyère or Swiss cheese on top for a nutty twist.

Nutrition

  • Calories385 kcal
  • Total Fat28g
  • Saturated Fat15g
  • Cholesterol145mg
  • Sodium680mg
  • Total Carbohydrates7g
  • Dietary Fiber2g
  • Sugars3g
  • Protein32g

Common Questions

Can I use frozen chicken breasts directly in this casserole?
It’s not recommended to use frozen chicken directly because it will release excess water as it thaws during cooking, which can make the sauce watery and prevent proper browning. Always thaw chicken completely in the refrigerator (overnight) or using the defrost setting on your microwave before cutting and searing. For food safety, never thaw chicken at room temperature.
How do I store leftovers and how long do they last?
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway. For best results, reheat in a 350°F oven for 15-20 minutes to restore the crispy cheese topping. If the sauce seems too thick after refrigeration, stir in a tablespoon of chicken broth or milk before reheating.
Can I make this casserole dairy-free?
Yes, you can make a dairy-free version by substituting the cream cheese with a dairy-free cream cheese alternative (such as Kite Hill or Tofutti), the heavy cream with full-fat canned coconut milk, and the cheddar cheese with a dairy-free shredding cheese (like Daiya or Follow Your Heart). Be aware that the texture may be slightly less creamy and the flavor will have a hint of coconut. Nutritional yeast can be added for a cheesy flavor.
Can I add other vegetables to this casserole?
Absolutely! This casserole is very versatile. Low-carb vegetables like cauliflower, zucchini, bell peppers, and spinach work well. If using zucchini, slice it into half-moons and sauté with the onions to remove excess moisture. For bell peppers, dice and sauté along with the onions. Add spinach at the very end of the sauté step and cook until just wilted. Avoid starchy vegetables like potatoes or corn if keeping it low carb.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can use 1/2 cup of heavy cream mixed with 1 tablespoon of lemon juice as a substitute, or use 1 cup of sour cream (add at the end to avoid curdling). Another option is 1/2 cup of mascarpone cheese, which is even creamier. For a lower-fat option, use 1 cup of plain Greek yogurt, but stir it in off the heat to prevent curdling.
Is this casserole gluten-free?
Yes, as written, this recipe is naturally gluten-free because there are no noodles or flour-based thickeners. However, always double-check your ingredient labels, especially chicken broth (some brands may contain gluten as a thickener) and any pre-shredded cheese (which may contain anti-caking agents with gluten). For a gluten-free option, use certified gluten-free broth and cheese.
Can I prepare this casserole ahead of time and freeze it?
Yes, this casserole freezes very well. Assemble the casserole completely (without the cheese topping) in a freezer-safe dish. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, add the cheese topping, and bake as directed, adding 5-10 minutes to the baking time since the dish will be cold. Alternatively, you can bake the casserole first, cool it, then freeze individual portions for quick reheats.