You can chase willpower, or you can engineer it. This Keto Cheesy Chicken & Broccoli does the latter. It’s a fast, high-protein, low-carb skillet that hits like comfort food but behaves like a macro coach.
No sacrifice, no bland bites—just juicy chicken, tender broccoli, and a lava-flow of cheese that makes “dieting” feel like a cheat code. Cook it once, and you’ll wonder why you ever gave your oven an hour to make something half as satisfying.
What Makes This Recipe Awesome
- One-pan simplicity: Minimal cleanup, maximum flavor. Your sink will thank you.
- High protein, low carb: Chicken and cheese deliver satiety; broccoli gives fiber and crunch.
Net carbs stay friendly.
- Lightning fast: From fridge to fork in about 25 minutes. That’s less time than scrolling “healthy dinner ideas.”
- Restaurant-level comfort: Creamy, garlicky, cheesy—without the pasta crash.
- Flexible: Works with thighs or breasts, fresh or frozen broccoli, oven or stovetop. Your kitchen, your rules.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 4 cups broccoli florets (fresh or thawed frozen, patted dry)
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 small onion, finely diced (optional but recommended)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 1/4 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella (for extra melt)
- 2 tablespoons grated Parmesan (for umami and finish)
- 1 tablespoon Dijon mustard (secret flavor booster)
- 1/4 cup chicken broth (low-sodium)
- 1 tablespoon lemon juice (to brighten)
- Fresh parsley or chives, chopped, for garnish
Cooking Instructions
- Prep the chicken: Pat dry and season with half the salt, pepper, smoked paprika, and thyme.
This locks in flavor before heat ever touches it.
- Sear to win: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, flipping once, until golden and cooked through. Remove to a plate.
- Broccoli time: In the same pan, add butter and onion.
Sauté 2 minutes, then add garlic and broccoli. Season with remaining salt and pepper. Cook 3–4 minutes until bright green and just tender.
Don’t mush it.
- Build the sauce: Lower heat to medium. Stir in cream, chicken broth, Dijon, and cream cheese. Whisk or stir until smooth and gently bubbling, 2–3 minutes.
- Cheese it up: Add cheddar and mozzarella in small handfuls, stirring until melted and silky.
Finish with lemon juice and a pinch of red pepper flakes. Taste and adjust salt.
- Reunite the squad: Return chicken (and juices) to the pan. Toss to coat in the cheesy sauce.
Simmer 1–2 minutes to marry flavors.
- Finish strong: Sprinkle Parmesan and herbs. Serve hot. If you want a bubbly top, broil in an oven-safe skillet for 2–3 minutes until golden.
Keeping It Fresh
- Storage: Refrigerate in an airtight container for up to 4 days.
The sauce thickens as it cools—normal and delicious.
- Reheat: Low and slow on the stovetop with a splash of cream or broth. Microwave in short bursts, stirring between, to avoid oily separation.
- Freeze: Possible, but dairy can separate. If freezing, undercook the broccoli slightly and thaw overnight before gently reheating with added cream.
- Meal prep tip: Portion into bowls with cauliflower rice or zucchini ribbons.
Keep herbs separate and add fresh on serving.
Health Benefits
- High-quality protein: Chicken provides essential amino acids for muscle repair and satiety. Great for hitting targets without feeling deprived.
- Low carb, high fat (smart fat): Cream, cheese, and butter support ketosis, helping stabilize energy and reduce sugar cravings.
- Micronutrient boost: Broccoli brings fiber, vitamin C, vitamin K, and sulforaphane compounds. Your cells just sent a thank-you note.
- Blood sugar control: Minimal carbs keep insulin spikes low, which can support steady focus and fewer energy crashes.
- Electrolyte-friendly: Cheese and broth contribute sodium.
Pair with leafy greens and water for a balanced keto day, FYI.
Avoid These Mistakes
- Overcooking chicken: Dry chicken ruins the party. Sear hot and fast, then finish gently in sauce.
- Watery broccoli: If using frozen, thaw and pat dry. Excess water dilutes the sauce and makes it sad.
- Boiling the dairy: High heat can cause separation.
Keep it at a gentle simmer once cream and cheese go in.
- Dumping all cheese at once: Add gradually so it melts smoothly. Clumps are for gyms, not sauces.
- Skipping acidity: A dash of lemon or a splash of vinegar brightens richness. Without it, the dish can feel heavy.
Different Ways to Make This
- Buffalo twist: Stir in 2–3 tablespoons buffalo sauce and swap cheddar for pepper jack.
Blue cheese crumbles on top? Chef’s kiss.
- Bacon ranch: Add 4 slices crisped bacon and 1 tablespoon ranch seasoning. Use Monterey Jack for a melty vibe.
- Pesto upgrade: Swirl in 2 tablespoons basil pesto and a handful of spinach.
Finish with toasted pine nuts.
- Mushroom umami: Sauté sliced mushrooms with the onions. Add a splash of Worcestershire or coconut aminos (check carbs).
- Cauliflower companion: Sub half the broccoli with cauliflower for texture variety and extra cream-sauce absorption.
- Spice route: Add a pinch of cumin and coriander, finish with a dollop of Greek yogurt (full-fat) and cilantro.
FAQ
Can I use rotisserie chicken?
Yes. Shred about 4 cups of rotisserie chicken and fold it into the sauce after it’s finished.
Reduce initial cooking time by skipping the sear and go straight to the broccoli step.
Is this truly keto?
Absolutely. It’s high in fat and protein with low net carbs, largely from broccoli. As always, check labels on broth, mustard, and cheese to avoid hidden sugars.
What cheese melts best here?
A combo works best.
Sharp cheddar gives flavor, mozzarella provides stretch, and Parmesan adds depth. Pre-shredded is fine, but shredding your own melts smoother IMO.
How do I make it dairy-free but still low-carb?
Use coconut cream instead of heavy cream, dairy-free cream cheese alternative, and a melty vegan cheese. Add nutritional yeast for cheesy flavor and a splash of lemon to balance.
Can I bake it instead?
Yes.
After making the sauce and mixing in chicken and broccoli, transfer to a greased baking dish, top with cheese, and bake at 375°F (190°C) for 12–15 minutes. Broil 2 minutes to brown.
What should I serve it with?
Cauliflower rice, sautéed zucchini, shirataki noodles, or a simple arugula salad with olive oil and lemon. Keep sides light to let the main dish shine.
How do I make it spicier?
Add extra red pepper flakes, a diced jalapeño with the onions, or a squeeze of sriracha before serving.
Easy heat, big payoff.
Will leftovers taste good?
Yes, sometimes better. Flavors mingle overnight. Just reheat gently with a splash of cream to keep the sauce silky, not greasy.
My Take
This is the kind of recipe that disarms excuses.
It’s fast, it’s comforting, and it’s engineered to keep you on track without white-knuckling dinner. The Dijon and lemon do sneaky work brightening the rich sauce, while the three-cheese combo makes it feel like a reward. If you want a reliable weeknight win that keeps your carbs in check and your taste buds impressed, this is it—simple, savage, and satisfying.
