Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). If you're using fresh broccoli, wash and cut it into bite-sized florets. If using frozen, ensure it's thawed and drained of excess moisture. Cut your chicken breasts or thighs into uniform, bite-sized pieces. This ensures even cooking.3 cups broccoli florets, 1 pound boneless, skinless chicken breasts or thighs
- In a large, oven-safe skillet or a Dutch oven over medium-high heat, melt 2 tablespoons of the butter. Add the chicken pieces and season generously with salt and pepper. Cook the chicken until it’s lightly browned on all sides and mostly cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside on a plate.4 tablespoons unsalted butter, 1 pound boneless, skinless chicken breasts or thighs, Salt
- Add the remaining 2 tablespoons of butter to the same skillet. Reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Add the broccoli florets to the skillet. If you’re using fresh broccoli, you might want to add a tablespoon or two of water or broth and cover the skillet for 2–3 minutes to steam them slightly until they are tender-crisp. If using thawed frozen broccoli, you can sauté them for just a minute or two to heat through.4 tablespoons unsalted butter, 4 cloves garlic, 3 cups broccoli florets
- Pour the heavy cream into the skillet with the broccoli. Bring it to a gentle simmer. Add the softened cream cheese cubes, stirring constantly until they are fully melted and the sauce begins to thicken. This will take a few minutes.1 1/2 cups heavy cream, 4 ounces cream cheese, 3 cups broccoli florets
- Once the cream cheese is melted and the sauce is smooth, gradually stir in the grated Parmesan cheese until it’s fully incorporated. Continue to stir until the cheese is melted and the sauce is rich and creamy. Season the sauce with salt and freshly ground black pepper to your taste. If you like a little heat, this is also a good time to add a pinch of red pepper flakes.1/2 cup grated Parmesan cheese, Salt, Red pepper flakes
- Return the cooked chicken pieces to the skillet along with any accumulated juices. Stir everything together to ensure the chicken and broccoli are evenly coated in the creamy Alfredo sauce. If your skillet isn't oven-safe, transfer the mixture to a greased 9x13 inch baking dish.1 pound boneless, skinless chicken breasts or thighs, 3 cups broccoli florets
- Sprinkle additional grated Parmesan cheese (and shredded mozzarella, if using) over the top of the bake. Place the skillet or baking dish in the preheated oven. Bake for 15–20 minutes, or until the sauce is bubbly and the topping is golden brown and melted.1/2 cup grated Parmesan cheese, shredded mozzarella cheese
- Once baked, carefully remove the dish from the oven. Let it rest for about 5 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Enjoy your delicious Easy Keto Chicken Alfredo Broccoli Bake!
Notes
Storing: Allow to cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheating: Microwave individual portions for 1-2 minutes or oven-reheat at 325°F (160°C) for 10-15 minutes.