This quick low carb chicken casserole is the ultimate weeknight dinner: creamy, cheesy, and packed with protein. One-pan, minimal cleanup, and ready in under 30 minutes. Perfect for macro-friendly meals.

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, prepare the chicken and broccoli. Cut the chicken breasts into uniform bite-sized pieces, about 1-inch cubes. This ensures even cooking and a pleasant texture in every bite. For the broccoli, cut the florets into similar-sized pieces so they cook at the same rate as the chicken. If your broccoli stems are thick, peel them lightly and slice them thinly to avoid toughness. Set both aside.

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Step 2

In a large oven-safe skillet (preferably 12-inch cast iron or stainless steel), heat the olive oil over medium-high heat until shimmering. Add the chicken pieces in a single layer—do not overcrowd the pan. Let the chicken sear undisturbed for 3-4 minutes until golden brown on the bottom. The browning creates deep savory flavor through the Maillard reaction. Flip the pieces and cook another 2-3 minutes until the chicken is cooked through but still moist. The internal temperature should reach 165°F (74°C). Using a meat thermometer is the most reliable way to ensure perfectly cooked chicken without drying it out. Transfer the cooked chicken to a plate and set aside.

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Step 3

In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan. Pour in the chicken broth and bring to a simmer, deglazing the pan. The broth lifts the flavorful fond (the browned bits) into the sauce, adding complexity. Add the heavy cream and cream cheese, whisking continuously until the cream cheese is fully melted and the sauce is smooth. This should take about 2 minutes. The sauce will be thin now but will thicken as it bakes. Season with salt, pepper, onion powder, and paprika. Taste and adjust seasoning—the sauce should be well-seasoned as it will coat the chicken and broccoli.

Step 4

Return the cooked chicken to the skillet and add the broccoli florets. Stir gently to coat everything with the creamy sauce. The broccoli will cook in the oven, so it’s okay if it’s still raw. If you prefer softer broccoli, you can blanch it in boiling water for 2 minutes before adding. Sprinkle the shredded cheddar and grated Parmesan evenly over the top. The Parmesan adds a nutty, salty depth while the cheddar melts into a golden, bubbly crust.

Step 5

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden on top. For extra browning, switch to broil for the last 2 minutes, watching carefully to avoid burning. The casserole should be bubbling at the edges and the cheese should be slightly browned in spots. Remove from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to thicken further and the flavors to meld. Garnish with fresh parsley or chives if desired.

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 20-30 minutes before starting. If you forget, you can microwave it in 10-second bursts until softened but not hot.
  • Don't skip searing the chicken! Browning the chicken not only adds flavor but also creates a texture contrast to the creamy sauce. If you want to save time, you can use pre-cooked rotisserie chicken—just add it in step 4 and reduce the baking time to 10 minutes, as the chicken only needs to heat through.
  • To keep the broccoli vibrant green and slightly crisp-tender, avoid overcooking. If you prefer your broccoli very tender, blanch it for 2-3 minutes in boiling salted water before adding to the casserole. But for a low-carb meal that retains more nutrients, the oven-roasted method in the recipe is ideal.
  • This casserole is naturally low carb, but if you want to reduce carbs even further, swap the broccoli for cauliflower florets. Cauliflower has about half the carbs of broccoli and absorbs the creamy sauce beautifully. You can also add spinach or kale for extra nutrients.
  • Make it ahead: Assemble the casserole completely (up to step 4) but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time since the dish starts cold. Alternatively, freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
  • For a dairy-free version, use full-fat coconut cream instead of heavy cream, dairy-free cream cheese, and vegan shredded cheese. The flavor will be slightly different but still delicious. Note that coconut cream adds a subtle coconut flavor that pairs well with chicken.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to restore creaminess. The casserole also freezes well for up to 3 months—thaw overnight and reheat in a 350°F oven until bubbly.

Variations

  • Spicy Southwest Variation: Add 1 diced jalapeño (seeds removed for less heat) along with the garlic. Substitute pepper jack cheese for cheddar and add 1 teaspoon cumin and 1/2 teaspoon chili powder to the sauce. Top with fresh cilantro and sliced avocado before serving. This version adds a kick while keeping the carbs low.
  • Mushroom & Thyme Variation: Sauté 8 oz (225g) sliced cremini mushrooms in the skillet after removing the chicken. Cook until golden and moisture evaporates, about 5 minutes. Then proceed with the garlic and sauce. Add 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) with the spices. The earthy mushrooms complement the creamy sauce and add a meaty texture.
  • Bacon Ranch Variation: Cook 4 slices of bacon until crispy, then crumble. Use 1 tablespoon reserved bacon fat instead of olive oil for cooking the chicken. Stir 2 tablespoons ranch seasoning mix into the sauce (or use homemade ranch: dried dill, parsley, chives, garlic powder, onion powder). Top with crumbled bacon before baking. This is a crowd-pleaser with extra protein and smoky flavor.
  • Keto-Friendly Adaptation: To make this casserole strictly keto (under 5g net carbs per serving), replace the broccoli with cauliflower or zucchini. Ensure the cream cheese and heavy cream are full-fat. Use only cheddar and Parmesan (avoid any low-fat cheeses that add carbs). The recipe as written is already low carb but these swaps reduce carbs further for strict keto dieters.
  • Vegetarian Option: Replace chicken with 1.5 lbs of firm tofu, cubed and pressed dry, or use 3 cups of cauliflower florets and 1 can of chickpeas (rinsed and drained). For the tofu, sear it in the skillet until golden on all sides. The creamy sauce works beautifully with plant-based proteins, and you can add nutritional yeast for a cheesy flavor without dairy.

Nutrition

  • Calories385 kcal
  • Total Fat26g
  • Saturated Fat14g
  • Cholesterol135mg
  • Sodium620mg
  • Total Carbohydrates8g
  • Dietary Fiber2g
  • Sugars3g
  • Protein32g

Common Questions

Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli florets. Do not thaw them first; add them directly to the skillet in step 4. However, frozen broccoli will release more water during baking, which can make the sauce thinner. To compensate, reduce the chicken broth to 1/4 cup and increase the baking time by 5 minutes to allow excess moisture to evaporate. For best results, pat the frozen broccoli dry with paper towels before adding.
Is this casserole freezer-friendly?
Absolutely! This casserole freezes exceptionally well. Assemble the dish without baking, cover tightly with foil and plastic wrap, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then bake at 375°F for 25-30 minutes until bubbly. If baking from frozen, add 15-20 minutes to the baking time and cover with foil for the first half to prevent over-browning. The texture remains creamy and delicious.
How can I make this casserole dairy-free?
To make a dairy-free version, use full-fat coconut cream or cashew cream in place of heavy cream. Substitute dairy-free cream cheese (such as Kite Hill or Tofutti) and use a vegan shredded cheese that melts well (like Daiya or Follow Your Heart). Note that coconut cream may impart a slight coconut flavor, which pairs nicely with the chicken. Also, ensure your chicken broth is dairy-free (most are). The baking time remains the same.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can substitute with 4 oz of mascarpone cheese for a richer, silkier sauce. Alternatively, use 1/2 cup of sour cream or Greek yogurt (full-fat) for a tangier flavor. However, if using Greek yogurt, add it at the very end after baking to avoid curdling—stir it in after removing the casserole from the oven. For a lower-fat option, use Neufchâtel cheese, which has about one-third less fat than cream cheese.
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 a portion in a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway. For stovetop reheating, warm in a skillet over medium-low heat with a splash of chicken broth or milk to restore creaminess. The casserole can also be reheated in a 350°F oven for 10-15 minutes. Avoid boiling, as high heat can cause the sauce to separate.
Can I add other vegetables to this casserole?
Yes, feel free to add or substitute vegetables. Good options include cauliflower florets, zucchini slices, bell peppers, or spinach. For zucchini, slice into half-moons and add raw—they will cook in the oven. For spinach, stir in a few handfuls after the sauce is made; it wilts quickly. Keep total vegetable volume around 3 cups to maintain the casserole’s consistency. Adding too many watery vegetables may thin the sauce.
What if I don't have an oven-safe skillet?
No problem! Cook the chicken and prepare the sauce in a regular skillet, then transfer everything to a 9×13-inch baking dish or a 2-quart casserole dish. Bake as directed. If you prefer a one-pan stovetop version, simply simmer the casserole on the stovetop over low heat for 10 minutes after adding the cheese, covered, until the broccoli is tender. The stovetop method is quicker but won’t have the golden cheese crust from the oven.