Enjoy this cheesy low carb chicken casserole with tender chicken, fresh broccoli, and melted cheese. A healthy high-protein dinner that satisfies comfort food cravings without the carbs.

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. Cut the chicken breasts into uniform bite-sized pieces, about 1-inch cubes. This ensures even cooking. Season the chicken pieces with salt, black pepper, garlic powder, and onion powder. Toss well to coat. Also, cut the broccoli into small florets, making sure to include some of the tender stems for texture. The stems are packed with fiber and nutrients, and when cut small, they cook perfectly in the casserole.

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Step 2

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces in a single layer. Do not overcrowd the pan; if necessary, cook in batches. Sear the chicken for 3-4 minutes per side until golden brown. The goal is to develop a brown crust for flavor, not to cook the chicken through. Use a meat thermometer to check for an internal temperature of 160°F (71°C) if you’re unsure. Transfer the seared chicken to a plate and set aside.

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Step 3

In the same skillet, reduce the heat to medium and add the broccoli florets. Sauté for 2-3 minutes, stirring occasionally, until they turn bright green and begin to soften slightly. The residual heat and bits from the chicken will add flavor to the broccoli. If the pan looks dry, add a splash of chicken broth or a little more olive oil. Remove the broccoli from the skillet and set aside with the chicken.

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Step 4

Now, make the creamy sauce. In the same skillet over medium heat, add the heavy cream, softened cream cheese, and chicken broth. Whisk continuously until the cream cheese is fully melted and the sauce is smooth. This should take about 2-3 minutes. Stir in the Dijon mustard, paprika, and optional red pepper flakes. The mustard adds a subtle tang that balances the richness of the cream. Let the sauce simmer gently for 2 minutes, then remove from heat. Taste and adjust seasoning with salt and pepper if needed.

Step 5

Return the seared chicken and sautéed broccoli to the skillet, stirring to coat everything evenly with the sauce. Spread the mixture into an even layer. Sprinkle the shredded cheddar, mozzarella, and grated Parmesan cheeses evenly over the top. The combination of cheeses gives a gooey, stretchy, and golden crust. For an extra crispy top, you can add a light sprinkle of paprika or additional Parmesan.

Step 6

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly browned. If you prefer a deeper golden crust, switch the oven to broil for the last 2 minutes, watching closely to prevent burning. Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly, making serving easier. Garnish with fresh parsley or chives if desired. Serve hot and enjoy the creamy, cheesy goodness without any noodles!

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For best results

  • For the most tender chicken, avoid overcooking. Since the chicken will continue to cook in the oven, sear it only until golden brown on the outside, not fully cooked through. Using a meat thermometer is the best way to ensure you don't dry out the chicken. The final internal temperature should reach 165°F (74°C) after baking. If you have time, marinate the chicken in a little olive oil, garlic, and herbs for 30 minutes before cooking to infuse more flavor.
  • Broccoli can be substituted with other low-carb vegetables such as cauliflower, asparagus, or zucchini. If using zucchini, cut it into half-moons and sauté briefly to remove excess moisture before adding to the casserole. For frozen broccoli, thaw and pat dry thoroughly to avoid watering down the sauce. Fresh broccoli yields the best texture and flavor.
  • To make this casserole even creamier, use full-fat cream cheese and heavy cream. Low-fat versions may result in a thinner sauce and less satisfying mouthfeel. If you're dairy-sensitive, you can try using a dairy-free cream cheese alternative and full-fat coconut cream for the heavy cream, though the flavor will change slightly.
  • This casserole is naturally low carb and keto-friendly. To keep it truly low carb, ensure your chicken broth is free of added sugars. Some brands add sugar or maltodextrin. Also, check your Dijon mustard for any hidden carbs. Most are fine, but it's worth a quick label read.
  • For meal prep, assemble the casserole completely but do not bake. Cover tightly with foil or a lid and refrigerate for up to 2 days. When ready to bake, add an extra 10-15 minutes to the cooking time since you're starting from cold. Alternatively, you can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
  • If you want a crunchy topping without adding carbs, mix 1/2 cup of crushed pork rinds with 2 tablespoons of melted butter and sprinkle over the cheese before baking. This gives a wonderful texture reminiscent of breadcrumbs. You can also add a tablespoon of almond flour mixed with Parmesan for a nutty crust.

Variations

  • **Keto Version**: This recipe is already keto-friendly, but to reduce carbs even further, replace the broccoli with spinach or kale. Sauté the greens until wilted and squeeze out excess moisture before adding to the casserole. Also, use extra cheese and reduce the heavy cream slightly to increase fat content. Serve with a side of cauliflower rice to soak up the sauce.
  • **Dairy-Free Adaptation**: Substitute the heavy cream with full-fat coconut cream, use dairy-free cream cheese (like Kite Hill or Tofutti), and replace the cheeses with dairy-free shredded mozzarella and cheddar. Note that dairy-free cheeses may not melt as smoothly, so look for brands with tapioca starch for better melt. Add a tablespoon of nutritional yeast for a cheesy flavor.
  • **Spicy Southwest Twist**: Add 1 can (4 oz) of diced green chiles, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder to the sauce. Top with pepper jack cheese instead of mozzarella. Serve with sliced avocado, a dollop of sour cream, and fresh cilantro. This variation gives a Tex-Mex flair that's still low carb.
  • **Buffalo Chicken Casserole**: Replace the Dijon mustard with 1/4 cup of buffalo hot sauce (like Frank's RedHot). Add 1/2 cup of crumbled blue cheese to the cheese topping. Omit the broccoli and use celery and carrot slices (if not strictly low carb) or just celery. Serve with a side of ranch or blue cheese dressing for dipping.
  • **Mushroom and Spinach Version**: Sauté 8 oz of sliced mushrooms along with the broccoli. Add a handful of fresh spinach at the end of sautéing until wilted. Use Swiss cheese instead of mozzarella for a nutty flavor. This variation pairs well with a side of roasted asparagus.
  • **Chicken Thigh Variation**: For juicier meat, use boneless skinless chicken thighs instead of breasts. Thighs have more fat and flavor, and they are harder to overcook. Adjust cooking time slightly as thighs may need a few extra minutes in the oven. The casserole will be even more succulent.

Nutrition

  • Calories385 kcal
  • Total Fat28g
  • Saturated Fat16g
  • Cholesterol145mg
  • Sodium620mg
  • Total Carbohydrates8g
  • Dietary Fiber2g
  • Sugars3g
  • Protein32g

Common Questions

Can I make this casserole ahead of time?
Yes, absolutely! You can assemble the entire casserole (without baking) up to 2 days in advance. Simply cover the skillet or baking dish tightly with foil or plastic wrap and store it in the refrigerator. When you’re ready to bake, remove it from the fridge while the oven preheats, then bake for 25-30 minutes (instead of 15-20) until bubbly and hot. If baking from frozen, thaw overnight in the fridge first for best results.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat in a 350°F oven for about 10 minutes until warmed through. You may need to add a splash of chicken broth or cream to restore the sauce’s creaminess, as it thickens upon cooling. This casserole also freezes well for up to 3 months.
Can I use frozen broccoli?
Yes, but it’s important to thaw and drain it thoroughly before adding to the casserole. Frozen broccoli contains more water than fresh, which can make the sauce watery. After thawing, pat the broccoli dry with paper towels. You can also sauté the thawed broccoli briefly to remove excess moisture. Alternatively, use fresh broccoli for the best texture and flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat, flour, or pasta. However, always double-check your chicken broth and Dijon mustard labels to ensure they are gluten-free, as some brands may contain gluten as a thickener or additive. Most are safe, but it’s a good practice to verify.
Can I add other vegetables?
Absolutely! This casserole is very versatile. You can add cauliflower florets, sliced bell peppers, zucchini, or spinach. Just be mindful of the water content: vegetables like zucchini and spinach release moisture, so sauté them first and squeeze out excess liquid. For a heartier casserole, add sliced mushrooms or diced bell peppers along with the broccoli.
How can I make this casserole lower in fat?
To reduce the fat content, you can use half-and-half instead of heavy cream, reduced-fat cream cheese, and low-fat shredded cheese. However, keep in mind that this will alter the creamy texture and may result in a thinner sauce. You can also increase the amount of broccoli and reduce the chicken to lower the overall calorie density. For a lighter version, consider using Greek yogurt in place of some of the cream, but be careful not to curdle it by adding it off the heat.
What can I serve with this casserole?
Since this is a complete meal with protein and vegetables, you can serve it as is. However, if you want a side, consider a simple green salad with a vinaigrette, cauliflower rice, or roasted asparagus. For a heartier meal, serve with a side of keto-friendly bread or almond flour biscuits. The creamy sauce also pairs wonderfully with steamed green beans or a side of sautéed mushrooms.