Enjoy a rich and creamy chicken casserole without the carbs. This comforting low carb dinner is packed with tender chicken and a velvety sauce, perfect for an easy weeknight meal.

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven is heating, prepare the chicken: pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a nice golden sear. Season both sides generously with salt, pepper, and a pinch of paprika. This initial seasoning builds foundational flavor. If using chicken thighs, note they are more forgiving and juicier due to higher fat content, but breasts work beautifully too. Set the chicken aside.

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Step 2

In a large oven-safe skillet or Dutch oven (preferably 12-inch), melt the butter over medium-high heat. Once the butter is foaming but not browning, carefully add the seasoned chicken pieces in a single layer without overcrowding. If your skillet is small, work in batches. Sear for 4-5 minutes per side until golden brown and a crust forms. The crust is crucial for flavor development through the Maillard reaction. The chicken does not need to be fully cooked through at this stage; it will finish cooking in the oven. Transfer the seared chicken to a plate and set aside. Leave any browned bits (fond) in the skillet—they are packed with flavor.

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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, scraping up the fond with a wooden spoon, until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn the garlic (burnt garlic turns bitter). The moisture from the onions will help deglaze the pan, incorporating all those delicious browned bits into the sauce.

Step 4

Add the softened cream cheese to the skillet, breaking it into pieces with a spoon. Stir continuously for 2-3 minutes until the cream cheese is fully melted and combined with the onion mixture. The mixture will look slightly curdled at first—don’t worry, it will smooth out. Slowly pour in the chicken broth while whisking vigorously to create a smooth, lump-free base. Then add the heavy cream, dried thyme, dried rosemary, paprika, and garlic powder. Whisk until fully incorporated. Allow the sauce to simmer gently for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust salt and pepper. The sauce should be rich, creamy, and herbaceous.

Step 5

Remove the skillet from heat. Stir in 1 cup of the shredded cheddar cheese and the grated Parmesan cheese until melted and the sauce is velvety. Fold in the steamed broccoli florets and the seared chicken pieces (if the chicken breasts are large, you can slice them into thicker strips or bite-sized pieces before adding). Make sure everything is evenly coated in the creamy sauce. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. The cheese layer will create a golden, bubbly crust during baking.

Step 6

Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the casserole is bubbling around the edges and the top is golden brown. If you prefer a deeper brown crust, switch to broil for the last 2-3 minutes, watching closely to avoid burning. The internal temperature of the chicken should reach 165°F (74°C) when checked with an instant-read thermometer. Once done, remove from the oven and let it rest for 5 minutes. This resting period allows the sauce to set slightly, making it easier to serve. Garnish with fresh parsley and serve warm.

For best results

  • For the creamiest sauce, ensure your cream cheese is at room temperature before adding it to the skillet. Cold cream cheese will clump and result in a grainy texture. Let it sit on the counter for at least 30 minutes before cooking. If you forget, you can microwave it in a bowl in 10-second bursts until soft but not melted. Similarly, heavy cream should be at room temperature to prevent curdling when added to the hot pan.
  • Searing the chicken is non-negotiable for deep flavor. Don’t skip this step even if you’re short on time. The golden crust adds layers of savory notes that you can’t achieve by simply boiling or baking the chicken. Use a heavy-bottomed skillet like cast iron or stainless steel for the best sear. Non-stick pans won’t develop the fond as well.
  • Broccoli can be swapped for other low-carb vegetables like cauliflower, zucchini, or asparagus. If using zucchini, be aware it releases water; you may want to sauté it briefly first to remove excess moisture. For cauliflower, cut into small florets and steam until just tender. You can also use frozen broccoli—just thaw and pat dry thoroughly to avoid watering down the sauce.
  • To make this casserole even more decadent, add 4 oz of cream cheese and 1/4 cup extra heavy cream. For a lighter version, use reduced-fat cream cheese and half-and-half, though the sauce will be less thick. You can also substitute Greek yogurt for some of the cream, but add it at the end off heat to prevent curdling.
  • If you prefer a crispy topping, mix 1/4 cup almond flour or crushed pork rinds with 2 tablespoons melted butter and sprinkle over the casserole before baking. This adds a crunchy, low-carb breadcrumb-like texture. Alternatively, extra cheese on top will create a bubbly, golden crust as in the recipe.

Variations

  • **Keto Chicken Bacon Ranch Casserole**: Add 6 slices of cooked, crumbled bacon and substitute the dried herbs with 2 tablespoons of ranch seasoning mix. Omit the broccoli or replace with spinach. The bacon adds smoky, salty crunch that pairs perfectly with the creamy ranch flavor. This variation is especially popular among keto dieters and can be made even richer by adding an extra 2 oz of cream cheese.
  • **Mexican-Style Low Carb Chicken Casserole**: Replace the thyme and rosemary with 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Add a 4 oz can of diced green chiles (drained) and 1/2 cup salsa verde. Use pepper jack cheese instead of cheddar for a spicy kick. Serve with sliced avocado and a dollop of sour cream. This version is bursting with Southwestern flavors and is still low in carbs.
  • **Mushroom and Swiss Chicken Casserole**: Sauté 8 oz sliced cremini mushrooms with the onion until golden and their moisture has evaporated. Replace the cheddar with 1 1/2 cups shredded Swiss cheese. Add 1 teaspoon of Dijon mustard to the sauce for a tangy depth. The earthy mushrooms and nutty Swiss cheese create an elegant, comforting dish reminiscent of a classic chicken cordon bleu without the breading.
  • **Dairy-Free/Whole30 Adaptation**: Use full-fat canned coconut milk instead of heavy cream, and a dairy-free cream cheese alternative (or make a cashew cream). Substitute nutritional yeast for Parmesan and omit the cheddar or use a dairy-free shredded cheese. Ensure your chicken broth is compliant. The coconut milk will add a slight sweetness, so balance with extra herbs and a squeeze of lemon juice. The texture will be slightly less thick but still delicious.
  • **Buffalo Chicken Casserole**: Stir in 1/3 cup buffalo hot sauce (like Frank's RedHot) into the sauce after adding the broth. Replace the broccoli with celery and carrot sticks (if not strictly low carb) or just celery. Top with crumbled blue cheese or extra cheddar. This spicy, tangy version is perfect for game day and can be served with celery sticks for dipping.

Nutrition

  • Calories385 kcal
  • Total Fat28g
  • Saturated Fat16g
  • Cholesterol145mg
  • Sodium620mg
  • Total Carbohydrates7g
  • Dietary Fiber2g
  • Sugars3g
  • Protein32g

Common Questions

Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole (without baking) up to 2 days in advance. Simply prepare the sauce, combine with chicken and broccoli, transfer to a baking dish, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time since the dish will be cold from the fridge. You can also freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. Note that the texture of the sauce may change slightly upon reheating due to the cream cheese, but it will still be delicious.
How do I store leftovers and reheat them?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a microwave-safe dish and microwave on medium power in 30-second intervals until heated through, stirring occasionally to ensure even warming. Alternatively, reheat in a 350°F oven covered with foil for about 15 minutes, or until bubbly. The sauce may thicken upon refrigeration; adding a splash of chicken broth or heavy cream when reheating can restore its creamy consistency. Avoid reheating multiple times to maintain the best texture.
Can I use leftover cooked chicken or rotisserie chicken?
Yes, using pre-cooked chicken is a great time-saver. Simply skip the searing step and shred or dice about 3-4 cups of cooked chicken. Add it to the sauce along with the broccoli, then proceed with baking. Since the chicken is already cooked, you only need to bake until the casserole is hot and bubbly, about 15-20 minutes. This is perfect for using up leftover rotisserie chicken or meal prepped chicken breasts.
Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour, pasta, or other gluten-containing ingredients. However, always check the labels of your chicken broth and spices to ensure they are certified gluten-free, as some brands may add fillers or anti-caking agents that contain gluten. Most standard brands are safe, but it’s best to verify if you have celiac disease or a severe gluten sensitivity.
What can I use instead of broccoli to keep it low carb?
Broccoli is a classic low-carb vegetable, but you can substitute it with other non-starchy veggies. Cauliflower is an excellent choice—use small florets and steam until just tender. Zucchini or yellow squash can be used, but they contain more water; sauté them briefly first to release moisture, then pat dry. Green beans, asparagus, or spinach (add fresh spinach at the end and let it wilt) are also great options. For a heartier casserole, try adding diced bell peppers or mushrooms.
Can I use a different type of cheese?
Absolutely! The cheese combination is very flexible. For the creamy base, cream cheese is essential for texture, but you can swap the cheddar for other melting cheeses like Monterey Jack, Colby, Gouda, or Havarti. Parmesan adds a salty, nutty flavor; you can substitute it with Pecorino Romano or Asiago. For a more pungent flavor, try Gruyère or fontina. If you want a spicy kick, use pepper jack. Just avoid using pre-shredded cheeses that contain anti-caking agents, as they may not melt as smoothly.
How can I thicken the sauce if it's too thin?
If your sauce seems too thin after simmering, you can thicken it by mixing 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 form a slurry. Whisk the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Alternatively, let the sauce simmer longer to reduce and concentrate. Also, ensure you use full-fat cream cheese and heavy cream, as lower-fat versions can result in a thinner sauce.