Description
A creamy and delicious keto-friendly chicken and broccoli bake, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (for greasing the baking dish)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- If using fresh broccoli, blanch it in boiling water for 2-3 minutes, then drain. If using frozen broccoli, thaw it and drain any excess water.
- In a large bowl, combine the cooked chicken, broccoli, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Grease a baking dish with olive oil.
- Spread the chicken and broccoli mixture evenly into the greased dish.
- Sprinkle additional mozzarella cheese on top.
- Bake for 25-30 minutes, until golden brown and bubbly.
- Let it cool for a few minutes, garnish with parsley if desired, and serve hot.
Notes
Don’t overcook the broccoli! Keep an eye on the dish while it bakes to ensure it doesn’t overdo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: keto, chicken, broccoli, alfredo, bake, low-carb